Chilli Basil Beef with Coconut Rice

Rinse rice four times in cold water or until water runs clear.

Place rice in a saucepan with 310ml (1¼ cup) cold water over high heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Remove lid and stir through coconut milk. Leave covered until ready to serve. While the rice is cooking, continue with step 3.

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 large 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 tbs) 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.