Mary Berry Thai Basil Beef Stir-fry

This delicious Thai Basil Beef Stir-fry by Mary Berry is a quick and easy meal perfect for busy weeknights. With tender beef, vibrant veggies, and a creamy coconut sauce, it’s both nutritious and satisfying. Feel free to swap in your favorite vegetables for a personalized twist on this flavorful dish!

This Thai Basil Beef Stir-fry Recipe Is From Makes It Easy Cookbook by Mary Berry

Ingredients Needed:

Thai-style Sauce

• 2 tsp finely grated fresh root ginger
• 1 tbsp red Thai curry paste
• 1 x 160ml can of coconut cream
• 1 tbsp sweet chilli sauce
• 2 tbsp soy sauce
• 1 tsp light muscovado sugar
• 2 tsp cornflour

Marinade

• 1 red chilli, deseeded and finely chopped
• Juice of ½ lime
• 1 tbsp soy sauce
• 2 tbsp sunflower oil

Stir-fry Ingredients

• 350g (12oz) rump steak, sliced into long strips
• 175g (6oz) baby corn, cut into thirds 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, to taste

How To Cook Thai Basil Beef Stir-fry:

1. Make the Sauce: Measure all the ingredients for the Thai-style sauce into a bowl and mix well.
2. Marinate the Beef: Place the steak strips in a bowl, add the marinade ingredients (chilli, lime juice, and soy sauce), and mix to coat. Leave to marinate for about 30 minutes.
3. Cook the Beef: Heat 1 tablespoon of sunflower oil in a non-stick frying pan over a high heat. Remove the beef from its marinade using a slotted spoon and add it to the pan. Fry for a few minutes until golden brown, then remove from the pan and set aside.
4. Stir-fry the Vegetables: Add the remaining oil to the pan along with the baby corn, yellow pepper, pak choi, and onion. Fry over a high heat for about 3 minutes.
5. Add Sauce and Thicken: Pour in the Thai-style sauce and the reserved marinade, stirring for 2 minutes until thickened.
6. Combine and Serve: Return the beef to the pan and season with salt and freshly ground black pepper. Stir to combine, then tip into a hot serving dish and sprinkle with fresh basil to serve.

Recipe Tips

• Marinate the Beef Well: Allow the beef to marinate for at least 30 minutes. This enhances the flavor and makes the meat more tender.
• Use High Heat: Cook the beef and vegetables over high heat. This helps to sear the meat quickly, keeping it juicy, and makes the veggies crispy.
• Prep Ingredients Ahead: Chop all your vegetables and measure out the sauce ingredients before you start cooking. This will make the cooking process quicker and smoother.
• Adjust Spice Level: If you prefer a milder dish, reduce the amount of red chilli or use sweet bell peppers instead. You can also add more chilli if you like it hot!
• Serve Fresh: Enjoy this stir-fry immediately after cooking for the best flavor and texture. Leftovers can lose their crunch and freshness.

How To Store & Reheat Leftovers

• Refrigerate: Allow the leftover Thai Basil Beef Stir-fry to cool to room temperature. After cooling, put it in an airtight container and store it in the fridge for up to 2 days.
• Freeze: Place leftover Thai Basil Beef Stir-fry in a freezer-safe container and freeze for up to 3 months. When you’re ready to eat, thaw it in the fridge for several hours or overnight before reheating.
• Reheating: Warm leftover Thai Basil Beef Stir-fry in a pan over medium 5 minutes heat for or microwave for 2-3 minutes, stirring halfway, until hot.

Nutrition Facts

Serving Size: 1 serving (based on 5 servings total)

• Calories: 276 kcal
• Total Fat: 15 g
• Saturated Fat: 5 g
• Cholesterol: 58 mg
• Sodium: 725 mg
• Potassium: 500 mg
• Total Carbohydrate: 14 g
• Dietary Fiber: 1 g
• Sugars: 4 g
• Protein: 21 g

Try Mary Berry Recipes:

• Mary Berry Autumn Beef Pie With Filo Crust
• Mary Berry Mini Beef Wellington
• Mary Berry Lasagne Express
• Mary Berry Venison Casserole
• Mary Berry Smoked Haddock Risotto