This is a nice refreshing stir-fry with a generous amount of vegetables in it. The original recipe was somewhat more fiddly about how the vegetables are cut; I've simplified it (here and as cooked) with no ill effects.

Beef & Basil Stir-Fry with Summer Vegetables

From Dish of the Day by Kate McMillan (p. 165)

Ingredients

• ¼ C soy sauce
• 3 Tbsp shaoxing wine
• 1 Tbsp honey
• 1 tsp cornstarch
• 1+1 Tbsp canola oil
• 500g thinly sliced steak, cut into ~3cm pieces
• 2 cloves garlic, minced
• 2 Tbsp ginger paste
• 2 zucchini or 1 yellow squash, cut into 1cm matchsticks or half-moons
• 2 carrots, cut into 5mm discs
• 125g sugar snap peas, trimmed and halved
• ¼ C fresh Thai basil leaves

Directions

1. In a small bowl, whisk together the soy sauce, shaoxing wine, honey, and cornstarch. Buffer.
2. Season the beef with salt and pepper.
3. Heat the first tablespoon of oil in a wok over high heat.
4. Add the steak and stir-fry until seared on all sides but still rare inside, ~3 minutes. Remove and buffer.
5. Add the remaining oil, the ginger, and the garlic, and stir-fry until fragrant, 30-60s.
6. Add the zucchini, carrots, and peas and stir-fry for 4 minutes.
7. Add the steak and the sauce and continue stir-frying until the sauce thickens, about 3 minutes.
8. Remove from the heat and stir in the basil leaves.