Thai beef basil stir fry
Ready in 30 minutes, this healthy stir fry is super fast!
Serves
4
Prep Time
15 mins
Cook Time
10 mins
This beef mince stir fry is a proper winner for those busy weeknights when you don’t want to faff around. By using lean New Zealand beef mince it means you’re getting plenty of protein to keep you fuelled, while the rainbow of fresh veggies adds crunch, colour, and all those good-for-you vitamins and fibre.
We know stir-fries can turn out soggy or bland, but don’t worry, we’ve got your back. First up: crank up that heat! Cooking on high heat is the secret to getting that lovely caramelised flavour on your beef and veggies without turning them into mush.
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ShareIngredients
1 carrots
julienned2 small or 1 large cucumber
julienned2 spring onions
sliced1 handful basil leaves
1 tsp sesame oil
1 Tbsp rice wine vinegar
500g Quality Mark beef mince
1 Tbsp rice bran oil
4 garlic cloves
minced1-inch piece fresh ginger
minced2 red chilliesi
sliced1 red capsicum
sliced1 small onion
thinly sliced250g button mushrooms
diced2 cups Thai basil leavesi
fresh leaves
2 Tbsp soy sauce
1 Tb fish sauce
1 Tbsp oyster sauce
1 tsp brown sugari
½ cup reduced-salt beef stock
1 tsp cornflouri
cos lettuce
leaves, roughly tornJasmine rice
steamedlime
wedges
Method
Combine carrot, cucumber, spring onion, and basil in a bowl. Toss with sesame oil, rice wine vinegar, and a pinch of salt. Set aside for later.
In a small bowl, mix together the soy, fish sauce, oyster sauce, honey and beef stock. Cornflour too if you’re using it. Keep aside for later.
Heat oil in a large wok over medium-high heat. Add garlic, ginger, and chillies; sauté for 30 seconds until fragrant. Add onion, capsicum, and mushrooms. Stir-fry for 2–3 minutes until just softened and then remove. Add the mince, cook for 5 minutes until browned breaking it up as you go. Pour the sauce over the beef and leave it to bubble up a little until it’s thickened – should take around 2 or 3 minutes.
Add the vegetables back in and stir through the basil until it’s just about wilted and then remove from the heat. Serve with crunchy lettuce leaves, the carrot salad, steamed rice and wedges of lime. A sprinkle of extra chilli is great if you like heat.
Nutrition Information per Serving (657g)
This nutrition analysis is based on 4 serves and doesn't include the lettuce, lime or rice to serve. Note the ingredients in the sauce will be contributing to the recipe's high sodium content.
