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Chilli Basil Beef with Coconut Rice

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.


30 Minutes




Prepare Rice

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



Cook Rice

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.



Prepare Ingredients

Crush garlic. Peel and thinly slice eschalot. Chop broccoli into florets and thinly slice stems. Pick Thai basil leaves from their stems, discarding stems.



Cook Aromatics

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 Beef

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.



Plate Up

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.

Australians QuiteLike

Chilli Basil Beef with Coconut Rice

Fabulous fresh ingredients

Wonderful recipes that are delicious and nutritious and good value for money


Easy to cook

Very tasty and quick to cook which is a big help during the week when you are working.


Great quality produce

The recipes are so much better than all other meal kits I’ve tried over the years.