Spicy Thai Basil Beef
Servings
Prep Time
Cook Time
Ready In
Recipe: #15935
November 15, 2014
Categories: Dinner, Main Dish, Beef, Roast Beef, Rump Roast, Vegetables, Onions, Peppers, Thai, Quick Meals, Entertaining, Fall/Autumn, Sunday Dinner, Winter, Weeknight Meals, Wok/Stir-Fry, Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy, Sugar-Free, Spicy, Kosher Meat more
"The DH and I came up with this recipe using a combination of several other recipes gleamed from other sites and my cook books to make a combination we thoroughly enjoyed. We didn't actually measure the oil out just used as needed. Times are estimated as we were cooking and prepping several dishes at the same time."
Ingredients
Nutritional
- Serving Size: 1 (316.6 g)
- Calories 576.5
- Total Fat - 24.2 g
- Saturated Fat - 6.9 g
- Cholesterol - 105.2 mg
- Sodium - 900.4 mg
- Total Carbohydrate - 47.9 g
- Dietary Fiber - 7.1 g
- Sugars - 1.8 g
- Protein - 43.7 g
- Calcium - 57 mg
- Iron - 3.7 mg
- Vitamin C - 2.9 mg
- Thiamin - 1.2 mg
Step 1
Heat wok with oil and cook meat in batches and transfer to a dish and keep warm (use more oil if required).
Step 2
Add more oil if required and add the garlic and chillies and stir fry for a few minutes and then return beef to the wok.
Step 3
Now add the onion, capsicum and broccolini stems and stir fry till vegetables are cooked but still very crisp and then add the broccolini heads and the basil (if leaves are large tear them though ours were small sweet basil leaves and we added whole).
Step 4
Add the oyster sauce, fish sauce and pepper and mix well.
Step 5
Add the cup of beef stock and then mix the cornflour and water and add to the wok to thicken the sauce.
Step 6
Garnish with coriander/cilantro if using and serve with rice or fried rice.
Tips & Variations
No special items needed.
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