Thai Basil Beef Stir Fry
This Thai basil beef stir fry has thin strips of beef, broccoli, and peas all tossed in a lime stir fry sauce and is topped with fresh basil. Fresh, tangy and ready in 30 minutes.
Servings: 4
Calories: 420kcal
Ingredients
Stir Fry:
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 1 teaspoon fresh ginger (finely grated or chopped)
- 4 cups vegetables (broccoli, snap peas, and/or bell pepper)
- 12 oz steaks (your favorite cut; flank steak works great)
- 1 cup basil leaves (Thai basil if you can find it)
Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 3 tablespoons brown sugar
- juice of 2 limes (3 tablespoons)
- 2 teaspoons cornstarch
- rice (to serve)
Instructions
- Heat oil in a large pan or wok over medium heat. Add the garlic and ginger and cook for 1 minute. Add the vegetables and cook for 5-8 minutes, until cooked through.
- Remove the vegetables from the pan and set aside.
- Add the steak to the pan, and cook for 3 or so minutes, until just cooked through. Remove steak from pan and sop up any extra oil or liquids from the pan.
- Add the sauce to the pan and cook for 1 or so minute, until slightly thickened. Return the steak and vegetables to the pan, along with the basil leaves, and toss to coat.
- Serve over rice.
Notes
Storage
This recipe is best served fresh, but can be stored in the fridge for 1-2 days.
Low Carb
Swap the soy sauce for liquid soy seasoning and the brown sugar for ¼ the volume of monk fruit sweetener. Serve over cauliflower rice.
Alternative proteins
Swap the steak for ground beef or chicken thighs cut into 1 inch cubes.
Nutrition
Serving: 1/4 batch | Calories: 420kcal | Carbohydrates: 25g | Protein: 28g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 66mg | Sodium: 433mg | Fiber: 6g | Sugar: 15g