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!
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soy sauce (or gluten-free tamari soy sauce)(ContainsSoy, Gluten)
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.
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.
Divide the rice between bowls and top with the Thai basil beef stir-fry. Spoon over any remaining sauce from the pan.