Thai basil beef stir fry recipe
 A quick, easy and all-in-one dish. If you can’t find Thai basil, simply swap for fresh mint leaves instead. 2 tsp finely grated fresh root ginger1 tbsp red Thai curry paste160ml tin coconut cream1 tbsp sweet chilli sauce2 tbsp soy sauce1 tsp light muscovado sugar2 tsp cornflour 2 tsp finely grated fresh root ginger 1 tbsp red Thai curry paste 160ml tin coconut cream 1 tbsp sweet chilli sauce 2 tbsp soy sauce 1 tsp light muscovado sugar 2 tsp cornflour 350g/12oz rump steak, sliced into long strips1 red chilli, deseeded and finely chopped½ lime, juice only1 tbsp soy sauce 350g/12oz rump steak, sliced into long strips 1 red chilli, deseeded and finely chopped ½ lime, juice only 1 tbsp soy sauce 2 tbsp sunflower oil175g/6oz baby corn, cut into 3 lengthways1 small yellow pepper, deseeded and thinly sliced2 pak choi, sliced into chunks1 onion, thinly sliced2 tbsp freshly chopped Thai basil leavessalt and freshly ground black pepper 2 tbsp sunflower oil 175g/6oz baby corn, cut into 3 lengthways 1 small yellow pepper, deseeded and thinly sliced 2 pak choi, sliced into chunks 1 onion, thinly sliced 2 tbsp freshly chopped Thai basil leaves salt and freshly ground black pepper Method Measure all the ingredients for the Thai-style sauce into a bowl and mix well. Set aside.To marinate the beef, place the steak strips in a bowl. Add the marinade of chilli, lime juice and soy sauce. Mix to coat and leave to marinate for about 30 minutes.When ready to cook, heat 1 tablespoon of the oil in a non-stick frying pan over a high heat. Remove the beef from its marinade using a slotted spoon and add to the pan. Stir-fry for a few minutes until golden brown. Remove from the pan and set aside.Add the remaining oil to the pan along with the baby corn, pepper, pak choi and onion and fry over a high heat for about 3 minutes. Pour in the Thai-style sauce and reserved marinade and cook for 2 minutes, stirring, until thickened.Return the beef to the pan and season with salt and freshly ground black pepper.Tip into a hot serving dish and sprinkle over the Thai basil to serve. Measure all the ingredients for the Thai-style sauce into a bowl and mix well. Set aside. Measure all the ingredients for the Thai-style sauce into a bowl and mix well. Set aside. To marinate the beef, place the steak strips in a bowl. Add the marinade of chilli, lime juice and soy sauce. Mix to coat and leave to marinate for about 30 minutes. To marinate the beef, place the steak strips in a bowl. Add the marinade of chilli, lime juice and soy sauce. Mix to coat and leave to marinate for about 30 minutes. When ready to cook, heat 1 tablespoon of the oil in a non-stick frying pan over a high heat. Remove the beef from its marinade using a slotted spoon and add to the pan. Stir-fry for a few minutes until golden brown. Remove from the pan and set aside. When ready to cook, heat 1 tablespoon of the oil in a non-stick frying pan over a high heat. Remove the beef from its marinade using a slotted spoon and add to the pan. Stir-fry for a few minutes until golden brown. Remove from the pan and set aside. Add the remaining oil to the pan along with the baby corn, pepper, pak choi and onion and fry over a high heat for about 3 minutes. Pour in the Thai-style sauce and reserved marinade and cook for 2 minutes, stirring, until thickened. Add the remaining oil to the pan along with the baby corn, pepper, pak choi and onion and fry over a high heat for about 3 minutes. Pour in the Thai-style sauce and reserved marinade and cook for 2 minutes, stirring, until thickened. Return the beef to the pan and season with salt and freshly ground black pepper. Return the beef to the pan and season with salt and freshly ground black pepper. Tip into a hot serving dish and sprinkle over the Thai basil to serve. Tip into a hot serving dish and sprinkle over the Thai basil to serve. Recipe tips The beef can be marinated up to 2 hours ahead. The stir fry itself is best made and served straight away. Not suitable for freezing.