About this recipe:A delicious beef and green bean stir fry dish, flavoured with mint, Thai sweet basil and coriander. For maximum flavour, marinate the steak the night before you want to cook the dish. Serve with freshly cooked rice.
4 tablespoons olive oil
4 cloves garlic, finely chopped
1 (2.5cm) piece fresh root ginger, finely chopped
4 tablespoons fish sauce
4 tablespoons low salt soy sauce
1 dash sesame oil
900g beef steak, sirloin or fillet, thinly sliced
1 tablespoon vegetable oil
2 cloves garlic, finely chpped
3 spring onions, cut into 5cm pieces
1 large onion, thinly sliced
250g frozen fine whole green beans, partially thawed
125ml low salt beef stock
2 tablespoons lime juice
1 tablespoon chopped fresh Thai basil
1 tablespoon chopped fresh mint
1 pinch crushed chillies or to taste
1/2 teaspoon ground black pepper
4 tablespoons chopped fresh coriander
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Whisk together the olive oil, 4 cloves of garlic, ginger, fish sauce, soy sauce and sesame oil in a bowl; pour into a resealable plastic bag. Add the steak, coat with the marinade, squeeze out excess air and seal the bag. Marinate in the refrigerator for 2 hours. Remove the steak from the marinade and shake off excess. Discard the remaining marinade.
Heat vegetable oil in a large frying pan over medium-high heat and stir in the beef. Cook and stir until the beef is evenly browned and no longer pink. Place beef on a plate and set aside. Reduce heat to medium, adding more vegetable oil to the frying pan if needed. Stir in 2 cloves of garlic, spring onions and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in green beans, beef stock, lime juice, basil, mint, crushed chillies and pepper. Return steak to frying pan and toss to combine. Remove from heat and toss in coriander .
Has a different flavour compared to Italian basil. It can be found in Chinese/Oriental stores. If unavailable, use Italian basil.