Serves 2


  • 1 sirloin steak, weighing 300g, sliced into thin strips
  • 2 tablespoons vegetable oil
  • 3 garlic cloves, finely chopped
  • 1-2 red chillies thinly sliced
  • 150g green beans, trimmed and cut in half
  • ½ tablespoon oyster sauce
  • ½ tablespoon light soy sauce
  • ½ tablespoon fish sauce
  • ½ tablespoon light brown sugar
  • 150g green beans, trimmed and cut in half
  • 1 bunch (roughly 30g) Thai basil leaves
  • 1 lime, cut into wedges to serve
  • 1x 250g packet of pre-cooked, microwave jasmine rice, cooked according to the packet instructions


In a small bowl combine the oyster sauce, soy sauce, fish sauce and sugar. Stir to combine.

Heat the oil in a large wok over a medium heat until hot. Add the garlic and red chilli and stir fry for 30 seconds or until the garlic starts to turn a light golden colour.

Add the steak and green beans and stir fry over a high heat for 1 minute before adding the bowl of mixed sauces.

Cook for another 3-4 minutes until the beans are al dente and the sauce reduced.

Add the Thai basil, stir through and remove from the heat.

Serve on a bed of jasmine rice with lime wedges, a few fresh Thai basil leaves and sliced red chilli on the side.

Substitutes for Thai basil

If you struggle to find Thai basil then substitute a half a bunch of Italian basil and half a bunch of roughly chopped tarragon.

The recipe was taken from In Minutes by Clodagh Mckenna

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