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Thai Basil Beef & Vegetable Stir-Fry

Thai Basil Beef & Vegetable Stir-Fry

with Jasmine Rice

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Sharp, slightly aniseed Thai basil adds amazing flavour to this easy beef stir fry. If you’ve never cooked with its unique regional flavour before, get ready to knock your socks off!

Allergens:FishSoyGluten

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

beef rump

2 clove

garlic

1 unit

brown onion

1 unit

red capsicum

1 unit

carrot

1 bunch

thai basil

1 packet

jasmine rice

Not included in your delivery

olive oil

1.5 tbs

fish sauce

(ContainsFish)

1.5 tbs

soy sauce (or gluten-free tamari soy sauce)

(ContainsSoy, Gluten)

1 tsp

sugar

3 cup

water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2350 kJ
Fat8.1 g
of which saturates3.2 g
Carbohydrate75.3 g
of which sugars14.1 g
Dietary Fibre0 g
Protein51 g
Cholesterol0 mg
Sodium101700 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Mixing Bowl
Lid
Saucepan
Sieve
Instructionsarrow up iconarrow up icon
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1

Finely slice the beef rump into thin strips. Peel and crush the garlic. Place the beef and the garlic in a medium bowl and add the fish sauce, soy sauce, water (1 tbs for 2 people/ 2 tbs for 4 people) and sugar. Toss to coat the beef strips and set aside to marinate.

2

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.

3

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.

4

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.

5

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.

6

Divide the rice between bowls and top with the Thai basil beef stir-fry. Spoon over any remaining sauce from the pan.