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 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
Nutrition (per serving)
- Calories
- 722 kcal
- Protein
- 38.8 g
- Carbohydrate
- 73.9 g
- of which sugars
- 3.2 g
- Fat
- 29.2 g
- of which saturates
- 7.5 g
- Fibre
- 1.5 g
- Salt
- 2.08 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the jasmine rice according to packet instructions and keep warm.
- 2
Toss the beef strips in the tapioca or cornflour until evenly coated.
- 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
Add the remaining oil, fry the garlic and chillies for 1 minute.
- 5
Return all the beef to the wok, add the tamari and sugar and toss over a high heat for 1 minute.
- 6
Remove from heat, fold in the Thai basil and serve over jasmine rice.
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