1 tbsp olive oil

1 x 375g beef eye fillet, sliced or beef stir-fry strips

2 long red chillies, thinly sliced

1 tbsp shredded ginger

2 cloves of garlic, thinly sliced

50g Chinese black beans, rinsed

1 head of broccoli, cut into florets

2 carrots, sliced thinly

60ml chicken stock

4 spring onions, sliced

⅓ cup Thai basil leaves


Heat a wok or large non-stick frying pan over a very high heat.

Add the oil and beef and cook, stirring, for a minute or two, until well browned.

Add the chilli, ginger, garlic and black beans and cook, stirring, for two minutes. Remove from the pan and keep warm.

Add the broccoli, carrot, stock and onions to the wok and cook, stirring, for four minutes, or until tender.

Return the beef to the pan and toss for one minute, or until warmed through. Top with the basil to serve.