It's a throuple of flavour that makes this dish a well-balanced harmony – no one's left out. Equal billing is given to honey, soy and ginger. The thing is, though, to keep it vibrant, be sure not to overcook the veggies. A little bit of bite and plenty of bright colour is the key to any good stir-fry.
Place rice and 310ml (1¼ cups) cold water in a saucepan over medium heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Leave covered until ready to serve. While rice is cooking, continue with step 2.
Heat a frypan over medium high heat. Add vegetable oil, mince and a sprinkle of salt and cook, breaking up with a wooden spoon, for 5–6 minutes or until mince is caramelised. While beef is cooking, continue with step 3.
Chop cabbage into 2cm pieces. Peel and slice carrot. Cut mushrooms into thick slices. Peel and grate ginger. Chop spring onion into 1cm pieces.
Add cabbage and mushroom to frypan and cook, stirring occasionally, for 3–4 minutes or until slightly caramelised. Add carrot, ginger and spring onion and cook for 30 seconds or until fragrant. While vegetables are cooking, continue with step 5.
Place soy sauce, honey, cornflour, sesame oil and 20ml (1 tablespoon) water in a bowl and mix to combine.
Pick Thai basil leaves from their stems and add half to beef with sauce mixture. Cook, tossing, until all ingredients are coated and sauce is warmed through and slightly thickened. Divide rice between bowls and top with stir-fry and remaining basil leaves.