A much-loved Thai takeaway dish, this beef stir-fry is surprisingly simple and so satisfying to make at home. Aromatic with the unique fragrance of Thai basil and served with luscious coconut rice, it’s a crowd-pleaser any night of the week.
Place rice in a saucepan with 310ml (1¼ cup) cold water over medium heat and bring to the boil. Reduce heat to low, cover and cook for 15 minutes or until rice is cooked through. While the rice is cooking, continue with the recipe.
Remove lid and stir through coconut milk. Leave covered until ready to serve.
Peel and crush garlic. Peel and thinly slice eschalot. Chop broccoli into florets and thinly slice stems. Pick Thai basil leaves from their stems, discarding stems.
Heat ½ the vegetable oil in a frypan over medium heat. Add garlic, sambal oelek and eschalot and cook, stirring constantly, for 2-3 minutes or until eschalot is softened but not caramelised. Remove from pan.
Add remaining oil and beef to pan and cook, stirring occasionally, for 3–4 minutes or until caramelised and cooked through. Add broccoli, 40ml (2 tablespoons) water, oyster sauce and eschalot mixture, cover with a lid and cook for 3 minutes or until broccoli is tender.
Cut lime into wedges. Add most of the basil leaves to the stir-fry, reserving a few to serve, and stir to combine. Divide coconut rice between bowls and spoon over beef stir-fry. Top with reserved basil leaves and serve with lime wedges.