We love the fragrant thai basil and kaffir lime leaves in this dish. A perfect busy night dish, this beef with thai basil can be on the table in a flash.
BEEF WITH THAI BASIL
Prep: 5 mins
Cook: 15 mins
- 40ml / 2 tbsp of vegetable oil
- 1–2 tbsp of red curry paste
- 600g of lean beef mince / ground beef
- 2 bunches of chinese broccoli (Gai lan), cut crossways in 2cm lengths
- 40ml / 2 tbsp of water
- 40ml / 2 tbsp of oyster sauce
- 20ml / 1 tbsp of fish sauce
- 1 tsp of caster sugar
- 4 kaffir lime leaves, shredded
- 2 spring onions / scallions, thinly sliced
- 1 bunch of thai basil leaves, washed & picked
- steamed rice to serve
- Steam the rice.
- Heat the oil in a wok or large frypan, and fry the curry paste until fragrant. Be careful not to burn it.
- Add the beef, stir continuously until browned, breaking up any lumps. Add the broccoli and the water, oyster sauce, fish sauce and sugar to the wok and stir through until the broccoli is cooked but still crisp (about 3 minutes).
- Remove from heat, and stir through the lime leaves, onions/scallions and basil leaves.
- Serve immediately with steamed rice.
You can dial up or down the amount of curry paste depending on the eaters. If your kids don’t like the heat, serve with dry chilli flakes on the side for the adults.