Beef, Green Bean & Basil Stir Fry

How good are stir frys!  Great for week night meals and lunches for work.


600g steak, sliced thinly
200 green beans, cut into 2cm batons
3 carrots, cut into thin 2cm strips
3 baby capsicums, sliced thinly
½ bunch basil, shredded
Vegetarian version: ¼ red cabbage sliced thinly 

4 cloves garlic, sliced
4 tbsp vegetable oil
1/3 cup beef stock (replace with vege stock for vegetarian version)
½ cup roasted salted cashews, roughly chopped
2 long red chillis, sliced
3 tbsp light soy sauce
2 tbsp kepac manis (sweet Indonesian soy sauce)
Steamed jasmine rice to serve


Heat a heavy based frypan or wok over high heat. Add 1 tbsp oil, chilli and garlic and saute for 1-2 minutes until chilli is crisp. Remove from pan and set  aside. Season the beef and add to the hot wok with a little extra oil in three  batches. Cook for 1 minute until browned. Remove from pan. Add the remaining  oil, green beans and carrots and stir fry for 2 minutes then add beef stock and soy sauce and cook for a further 3minutes. Add the chilli/garlic mixture, sliced baby  capsicums, spinach, cashews and kecap manis. Turn to coat well. 

Serve immediately with jasmine rice.  



Replace beef with ¼ red cabbage sliced thinly and 1 bunch paris carrots cut into  slices. Saute chilli and garlic as above then add cabbage, green beans and paris carrots. Add vege stock and soy sauce and cook for a further 3 minutes. Add the chilli/garlic mixture, sliced baby capsicums, spinach, cashews and kecap manis.
Turn to coat well.



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