Beef Salad in coconut and basil

Prep everything first: chop the aromatics, measure the coconut and basil elements, and pat the beef dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the beef. Stir-fry over the highest heat, keeping everything moving, until just cooked and glossy.

Stir in the kaffir lime leaves and the rest of the coconut and basil flavours, letting them cook out for a minute until fragrant.

Add the cherry tomatoes along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.