Quick easy Thai basil beef stir fry 🙂
This only took about 25-30 minutes to prep and cook. I served mine with basmati rice, but you could also try brown rice or hoikken noodles.
300g thinly sliced beef (I used sirloin)
1 tbsp olive oil
Freshly ground black pepper
2 cups buk choy/pak choy
1 red capsicum (bell pepper)
1 cup Thai basil, roughly chopped (regular basil is fine)
2 spring onions, diced (scallions)
1/3 cup oyster sauce
2 tbsp low-sodium soy sauce
1 tbsp Chinese cooking wine
1 tbsp cornflour (optional – can be subbed for rice flour)
Heat a frypan to a medium heat. Thinly slice the carrot and zucchini, and roughly dice the buk choy/pak choy and capsicum. Add the veg to the frypan, and cook for 5-8 minutes, until the vegetables have softened and cooked, but are still crunchy. Remove the vegetables from heat and set aside. Add the oil and sliced beef to the pan, and season with black pepper. Cook for a few minutes on either side, then add the shallots, oyster sauce, soy sauce, Chinese cooking wine and cornflour. Allow to simmer for 5-10 minutes, until the beef is cooked through, then add the Thai basil, spring onion, and re-cooked vegetables. Mix well to combine, and then serve over basmati rice!