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Free recipe Friday: Thai basil beef pad-gra-prow served with jasmine rice

This wee blog post is coming from a hectic test kitchen. We’re test cooking the Christmas menu here today and all the photography will take place tomorrow. Keep your fingers crossed for good weather, we’re planning on shooting it in the meadow! 
But you will have to wait a few weeks to tuck into this feast…
In the meantime, can I tempt you to a delicious and healthy Thai Friday dinner? This is new favourite here at HQ, created by our clever recipe creator and photographer Debby. Give it a shot! 
Ingredients: 
For the rice:
300g jasmine rice
2 cups water
For the pad-gra-prow:
600g beef stir-fry
1 tbsp cornflour
2 tbsp rice bran oil
5 cloves garlic, crushed
½ red onion, sliced
1 red capsicum, diced
300g sprouting broccoli, trimmed
2 carrots, julienned
20g Thai basil, leaves picked and stalk chopped
½ plant coriander, stalk chopped
For the sauce:
4 tsp soy sauce
2 tsp oyster sauce (optional)
1 tbsp fish sauce
½ tsp sugar
½ cup water
Method:
Place the rice in a small pot with salted water. Place over a high heat and bring to the boil. Once boiling, stir once then immediately reduce to a slow simmer. Cover with a tight-fitting lid and cook for about 12-15 minutes. Remove from the heat and stand, still covered with a lid, allowing the steam to finish cooking the rice. Only lift the lid during cooking if you suspect the rice is catching on the bottom of the pan, in which case add a bit more water.
Combine the ingredients for the sauce and set aside.
Start preparing the vegetables. Slice the onion into petals, i.e. top to bottom. Julienne the carrot by cutting into 2-3 segments, then slicing lengthways and cutting into matchstick sized pieces. Chop the herb stalks finely and set aside the leaves for serving. The remaining vegetables can be prepared once the pad-gra-prow is underway.
Lightly dust the beef stir-fry in the cornflour. Heat your wok or deep frying pan over high heat, and add the oil. Sear the beef for 2 minutes until just browned, remove from the wok, and set aside.
Once the beef has been removed, reduce the heat to medium, and add another splash of oil to the pan along with the onion and carrot. Cook for 2-3 minutes until browned and slightly caramelised. Add the broccoli and capsicum and fry for another 2-3 minutes, then add the beef back in. Crush in the garlic and add in herb stalks, stir through for 20 seconds until fragrant, then add the sauce and cook out for 2-3 minutes.
To serve, place a mound of rice on each plate and make a well in the middle. Divide the pad-gra-prow between plates and garnish with the Thai basil and coriander leaves.
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