A quick beef stir fry with a medley of colorful vegetables and a generous handful of fresh basil leaves. Doesn't get easier, more vibrant or healthier than this!
You will need:
Oil - 2 tbsp
Carrots - 2 medium, julienned
Bell peppers - 2 small, thinly sliced
Broccoli florets - 1 cup (fresh or frozen)
Scallions - 3-4, chopped
Ginger - 1 tbsp, chopped
Garlic - 2 cloves, chopped
Lean ground beef - 1 lb
Fresh basil leaves - 1½ cups
Soy sauce - 2 tbsp
Fish sauce - 2 tsp
Brown sugar - 1 tsp
Chili sauce - 2 tbsp (or as per heat)
Salt - to taste
Sesame seeds - to garnish (optional)
Lemon wedges - to serve
How to:
Heat 1 tbsp oil in a large skillet or wok. Add the vegetables and stir fry for a couple of minutes, till they are tender-crisp. Remove to a bowl and set aside.
Heat the remaining oil, add scallions, ginger and garlic and saute till onions are soft.
Then add the beef and cook till browned, around 8 minutes. Keep stirring all the while, scraping up any bits stuck to the pan.
When beef is almost done, add 1 cup of basil leaves and sauces (soy sauce, fish sauce, brown sugar and chili sauce). Saute for a couple more minutes till well combined and leaves are wilted.
Return vegetables to pan and combine together.
Check seasoning and add salt if needed (fish sauce and soy sauce will add most of the salt). Sprinkle a bit of water if it looks too dry.
Toss in the rest of the basil leaves and remove from heat. Sprinkle some sesame seeds on top before serving.
Serve with lemon wedges and a side of noodles, rice or fluffy couscous as shown here.
Notes:
1. You can add more or less basil leaves as per your preference. The amounts mentioned here was perfect, the stir fry had an amazing basil flavor without being too overpowering.
Recipe by At The Corner of Happy And Harried at https://www.happyandharried.com/2015/10/26/thai-beef-basil-stir-fry/