This fast Thai-style meal gets its flavour from aromatic basil and a sweet and savoury mix of sweet chilli, soy and vinegar. With hearty cashews and fluffy jasmine rice, this is a delicious combination just waiting for you to dive in!
Each week, we search the country to source the best produce, with a focus on seasonality, quality, and variety. This week's snow peas were not up to our quality standards so we've replaced them with broccoli. Don't worry, the recipe will be just as delicious!
Always refer to the product label for the most accurate ingredient and allergen information.
jasmine rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
sweet chilli sauce
roasted cashews(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)
soy sauce(ContainsGluten, Soy)
rice wine vinegar (or white wine vinegar)
In a medium saucepan, bring the water to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered for another 10-15 minutes, or until the rice is tender and all the water is absorbed. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, thinly slice the red onion. Thinly slice the carrot (unpeeled) into half-moons. Finely chop the garlic (or use a garlic press). Cut the broccoli into small florets and roughly chop the stalk. Pick the basil leaves and thinly slice. In a small bowl, combine the sweet chilli sauce, soy sauce and rice wine vinegar.
When the rice has 10 minutes cook time remaining, heat a drizzle of olive oil in a large frying pan over a high heat. When the oil is hot, add 1/2 the beef strips and season with salt and pepper. Cook for 1-2 minutes, or until browned and cooked through. Transfer to a plate. Repeat with remaining beef strips. TIP: Cooking the meat in batches over a high heat allows it to brown and develop flavour and keeps it tender.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the broccoli and a splash of water and cook for 5-6 minutes or until tender. Add the red onion and carrot and cook for 3-4 minutes or until softened. Add the garlic and cook, stirring, for 1 minute, or until fragrant.
Add the roasted cashews and sweet chilli mixture to the pan. Cook, stirring regularly, for 1-2 minutes or until combined. Return the beef strips and any resting juices to the pan. Toss through to coat, then remove from the heat
Divide the jasmine rice between bowls, top with the Thai beef stir-fry and garnish with the basil.