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Greatest plates · Main
Thai beef stir-fry with jasmine rice
Fast, punchy beef stir-fry with green beans and capsicum in a garlicky basil sauce over fluffy jasmine rice.
Serves 4Prep 25 minCook 20 minBeef
Containsgluten · soy · shellfish
Protein 28%Carbs 52%Fat 20%
About 642 kcal a serve — 45 g protein, 82 g carbs, 14 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Cook the rice
RiceRinse the jasmine rice and cook with double the volume of water in a pressure cooker or pot until fluffy, then keep warm.
In the potCook rice →
Mix the sauce
SauceWhisk together the soy sauce, oyster sauce, honey and lime juice in a small bowl and set aside.
In the bowlWhisk sauce →
Sear the beef
High heatHeat the oil in a large wok over high heat and sear the sliced beef in batches for 2 minutes until browned, then set aside.
Into the panSear beef →
2 min · high
Fry aromatics and veg
Stir-fryIn the same wok stir-fry the garlic, ginger, green beans and capsicum for 4 minutes until the veg is bright and just tender.
Into the panStir-fry veg →
4 min
Combine and glaze
TossReturn the beef, pour in the sauce and toss for 2 minutes until glossy and heated through.
Finish and serve
ServeStir through the thai basil until wilted and serve over the warm jasmine rice.
Into the panAdd basil →
Cook's noteKeep the heat high so the beef sears rather than stews; for the adults serve extra beef and beans with a small scoop of rice.
Estimated per serve
642 kcal · 45 g protein · 82 g carbs · 14 g fatestimates, within ~10%
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