Recipe byThe ZestyPlate Kitchen
Strips of beef quickly seared with chilli and oyster sauce, finished with fragrant basil. A fast, fiery weeknight dish.
Few dinners come together faster than this. Beef sears with chilli, takes on a glossy coat of oyster sauce, and finishes with a handful of basil thrown in right at the end. Five ingredients, big flavour, and it's done in the time it takes the rice to steam.
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Prep 10 min
Cook 10 min
Total 20 min
Easy
Scale:
- 2 tbsp Vegetable Oil
- 400g Beef
- 1 sliced Red Chilli
- 2 tblsp Oyster Sauce
- Handful Basil Leaves
Nutrition (per serving)
640
kcal
35g
Protein
3g
Carbs
54g
Fat
Estimated per serving. How we calculate this.
Preparation
- Heat a wok or large frying pan until smoking hot. Pour in the oil and swirl it round the pan, then add the beef strips and chilli. Cook, stirring constantly, until the meat is lightly browned, about 3 minutes, then pour over the oyster sauce. Cook until heated through and the sauce coats the meat, then stir in the basil leaves and serve with plain rice.
Tips from the ZestyPlate Kitchen
- Get the wok properly smoking before the beef goes in, or it'll stew instead of sear.
- Slice the beef thinly across the grain so it stays tender once cooked.
- Work fast and keep everything moving. This is a dish that's over in a few minutes.
- Add the basil at the very end so it wilts in the heat and keeps its fragrance.
Frequently Asked Questions
A tender, quick-cooking cut like sirloin, rump or fillet, sliced thinly across the grain, is ideal for a fast stir-fry.
Thai basil gives the most authentic, aromatic result, but ordinary basil will do at a push.
Yes. Peppers, mangetout, green beans or pak choi all add colour and crunch. Throw them in with the beef so they stay crisp.
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