Basil Beef Bowl

Cooking Time

15 minutes

Prep Time

15 minutes

Serving Size

Need a flavorful family dinner that’s ready in just 30 minutes? This Basil Beef Bowl delivers big, bold flavor with tender seared beef, crisp vegetables, fresh basil, and a savory sauce, all served over warm rice. Made with Wesson Canola Oil, it’s easy to achieve beautifully seared beef and perfectly cooked vegetables, helping every ingredient shine. This satisfying meal is ideal for busy weeknights, feeding the whole family with ease while bringing vibrant flavor to the table. Even better, leftovers reheat beautifully, making lunch or dinner the next day just as delicious.

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CONTAINS:

soy

Ingredients

Basil Beef

Sirloin tip 12 oz, thinly sliced.

Red pepper 2 sliced.

Carrot, peeled & julienned 1 large.

Ginger, fresh 1 tbsp, julienned.

Wesson Canola Oil 4 tbsp, divided.

Soy sauce 3 tbsp.

Oyster sauce 2 tbsp.

Brown sugar 1 tbsp.

Lime juice 1 tbsp.

Basil, fresh 1 cup, torn.

To serve

Green onions 2 thinly sliced.

Rice 2 cups, cooked.

Chili crisp as desired (optional).

Method

Basil Beef

In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, and lime juice. Set aside.

Pat dry sirloin and thinly slice.

Heat 3 tablespoons of Wesson Canola Oil in a large wok or sauté pan over medium-high heat. Ensure the pan is hot before adding the beef.

Add beef in a single layer and cook beef stirring for about 2 minutes, allowing a crust to form. Toss and continue cooking until just cooked through. Remove from pan and set aside.

Assembly Method

Reduce heat to medium and add remaining 1 tablespoon of oil. Add peppers, ginger, and garlic. Cook for about 2 minutes, or until peppers are tender crisp.
Return beef to the pan along with the prepared sauce and fresh basil. Toss well to combine and heat through.
Serve immediately over warm cooked rice.

Remix

Holy basil is traditional for this dish, but Thai basil or Italian basil can be used depending on availability. For extra heat and flavor, top with chili crisp before serving.