Thai basil beef stir fry
A quick, easy and all-in-one dish. If you can’t find Thai basil, simply swap for fresh mint leaves instead.
Ingredients
For the Thai-style sauce
- 2 tsp finely grated fresh root ginger
- 1 tbsp red Thai curry paste
- 160ml tin coconut cream
- 1 tbsp sweet chilli sauce
- 2 tbsp soy sauce
- 1 tsp light muscovado sugar
- 2 tsp cornflour
For the marinated beef
- 350g/12oz rump steak, sliced into long strips
- 1 red chilli, deseeded and finely chopped
- ½ lime, juice only
- 1 tbsp soy sauce
For the stir fry
- 2 tbsp sunflower oil
- 175g/6oz baby corn, cut into 3 lengthways
- 1 small yellow pepper, deseeded and thinly sliced
- 2 pak choi, sliced into chunks
- 1 onion, thinly sliced
- 2 tbsp freshly chopped Thai basil leaves
- salt and freshly ground black pepper
Method
Measure all the ingredients for the Thai-style sauce into a bowl and mix well. Set aside.
To marinate the beef, place the steak strips in a bowl. Add the marinade of chilli, lime juice and soy sauce. Mix to coat and leave to marinate for about 30 minutes.
When ready to cook, heat 1 tablespoon of the oil in a non-stick frying pan over a high heat. Remove the beef from its marinade using a slotted spoon and add to the pan. Stir-fry for a few minutes until golden brown. Remove from the pan and set aside.
Add the remaining oil to the pan along with the baby corn, pepper, pak choi and onion and fry over a high heat for about 3 minutes. Pour in the Thai-style sauce and reserved marinade and cook for 2 minutes, stirring, until thickened.
Return the beef to the pan and season with salt and freshly ground black pepper.
Tip into a hot serving dish and sprinkle over the Thai basil to serve.
Recipe Tips
The beef can be marinated up to 2 hours ahead. The stir fry itself is best made and served straight away.
Not suitable for freezing.