Stir‑Fried Beef

Ingredients

• 400 g rump steak
• 3 Tbsp oyster sauce
• 1 tbsp fish sauce
• 3 tbsp oil
• 4 tbsp poultry stock
• 1 tsp Raw Sugar
• 2 handfuls chopped Thai basil
• 2 garlic cloves (finely diced)
• 2 small red chilies (de‑seeded, chopped)
• 1 vegetable onion (sliced)
• 400 g mixed vegetables (bell pepper, sprouts, Chinese cabbage, spring onions sliced)

Instructions

1. 1.

   Slice the rump steak or fillet into ½ cm thick strips and cut them into about 2 cm wide pieces. Toss the meat in a bowl with 2 tbsp oil. Whisk together the fish sauce, oyster sauce, stock, and sugar.

2. 2.

   Heat the wok or a large pan and stir‑fry the meat in two batches for about 2 minutes each side, keeping it moving so it browns evenly. Do not add all at once.

3. 3.

   Add the basil and cook for 1 minute until fragrant. Remove the meat from the wok. Heat the remaining oil in the wok, then sauté garlic, chili, onion, and bell pepper for 5–6 minutes while stirring.

4. 4.

   After 4 minutes add the remaining vegetables. Pour the sauce over them and bring to a quick boil. Return the beef strips and basil, warming everything together briefly. Serve with fragrant rice.