Crispy Chilli Beef with Thai Sweet Basil

Ingredients

• 600 g sirloin steak, thinly sliced
• 50 g tapioca flour or cornflour
• 3 red chillies, sliced
• 4 clove garlic cloves
• 3 tbsp gluten-free soy sauce (tamari)
• 2 tsp caster sugar
• 25 g fresh Thai basil
• 4 tbsp vegetable oil
• 300 g jasmine rice

Method

1. 1

   Cook the jasmine rice according to packet instructions and keep warm.

2. 2

   Toss the beef strips in the tapioca or cornflour until evenly coated.

3. 3

   Heat 3 tbsp oil in a wok over a very high heat and fry the beef in batches until crispy and golden, about 3–4 minutes per batch. Remove and drain.

4. 4

   Add the remaining oil, fry the garlic and chillies for 1 minute.

5. 5

   Return all the beef to the wok, add the tamari and sugar and toss over a high heat for 1 minute.

6. 6

   Remove from heat, fold in the Thai basil and serve over jasmine rice.