Thai Basil Beef & Vegetable Stir-Fry

While the beef is marinating, finely slice the brown onion. Finely slice the red capsicum. Slice the carrot (unpeeled) into 0.5 cm thin batons. TIP: Keep the skin on the carrot to retain the nutrients. Pick the Thai basil leaves. TIP: Thai basil has a sharp, slightly aniseed flavour which is very different to regular basil.

Rinse the Jasmine rice well. Place the rice and the water (check the ingredients list for the amount) in a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 11-12 minutes, or until the rice is soft. Drain and return to the saucepan. Cover with a lid to keep warm.

While the rice is cooing, heat a drizzle of olive oil in a large frying pan over a high heat. Once hot, add 1/3 of the marinated beef strips (reserve the excess marinade in the bowl) and cook for 1 minute, or until browned. Set aside in a second medium bowl and repeat with the remaining beef strips. TIP: Cooking the beef in batches stops it from stewing in the pan and ensures a tender result.

Heat a drizzle of olive oil (if needed) in the same frying pan and add the brown onion, red capsicum and carrot. Cook for 4-5 minutes, or until softened. Return the beef strips to the pan and pour over the reserved marinade. Add the Thai basil and stir for 30 seconds, or until wilted.