2 tblsps soy sauce
2 tblsps oyster sauce
1 tblsp brown sugar
1½ cups jasmine rice
500g beef rump steak, thinly sliced
2 tblsps vegetable oil
3 cloves garlic, crushed
2cm piece fresh ginger, peeled, finely grated
1 long red chilli, halved lengthways, deseeded, thinly sliced
1 bunch broccolini, trimmed, halved crossways
200g snow peas, trimmed
1 cup fresh Thai basil leaves
Combine sauces and sugar in a small jug. Set aside.
Cook rice in a large pan of boiling, salted water until tender. Drain. Cover to keep warm.
Toss beef in half the oil in a large bowl.
Heat a large, non-stick wok over a high heat. Add beef in two batches. Stir-fry for about 2 minutes, or until almost cooked through. Remove.
Heat remaining oil in same hot wok. Add garlic, ginger, chilli, broccolini and peas. Stir-fry for about 2 minutes, or until just tender. Return beef with sauce mixture. Stir-fry until hot. Stir through basil.
Serve with rice.