Spicy Thai Basil Beef

$To make Spicy Thai Basil Beef, you will need: - 1 lb (450g) flank steak, thinly sliced against the grain - 2 tablespoons vegetable oil - 4 cloves garlic, minced - 2-3 Thai bird’s eye chilies, sliced - 1 red bell pepper, julienned - 1 cup fresh Thai basil leaves, packed - 3 tablespoons soy sauce - 2 tablespoons oyster sauce - 1 tablespoon fish sauce - 1 teaspoon sugar - Cooked jasmine rice, for serving If you want to add more depth to the dish, consider these: - Sliced green onions for garnish - A splash of lime juice for brightness - Crushed peanuts for a crunchy texture - A sprinkle of sesame seeds For a complete meal, serve Spicy Thai Basil Beef with: - Fluffy jasmine rice to soak up the sauce - A side of steamed vegetables like broccoli or bok choy - Fresh cucumber slices for a refreshing crunch - Thai chili sauce for those who love extra heat These ingredients work together to create vibrant flavors that make this dish a favorite! Enjoy cooking and experimenting to find what you love most. {{ingredient_image_2}} To start, take 1 pound of flank steak and slice it thin. Make sure to cut against the grain. In a mixing bowl, add the sliced beef. Pour in 3 tablespoons of soy sauce, 2 tablespoons of oyster sauce, and 1 tablespoon of fish sauce. Add 1 teaspoon of sugar for a hint of sweetness. Mix it well. Let the beef marinate for about 15 minutes. This step makes the meat tender and juicy. Now, heat 2 tablespoons of vegetable oil in a large skillet or wok. Keep the heat at medium-high. Once the oil shimmers, it’s time to add flavor. Toss in 4 minced garlic cloves and 2-3 sliced Thai bird’s eye chilies. Stir-fry this mixture for about 30 seconds. You want the garlic to be fragrant but not burnt. The chilies will add heat, which you can adjust based on your taste. Next, add the marinated beef to your skillet. Spread it out in a single layer. Don’t stir it just yet! Let it sear for 1-2 minutes. This creates a nice brown crust. After searing, stir-fry the beef for 3-4 minutes until it’s nearly cooked. Then, add in 1 red bell pepper, julienned into strips. Cook everything for another 2 minutes. Stir often to mix all the flavors. Finally, take the skillet off the heat and fold in 1 cup of fresh Thai basil leaves. The heat will wilt the basil perfectly. Enjoy your spicy Thai basil beef on jasmine rice. Marinating is key to great flavor. Use a bowl to mix soy sauce, oyster sauce, fish sauce, and sugar. Add the sliced flank steak and coat it well. Let it sit for 15 minutes. This step helps to tenderize the meat and boosts the taste. Searing gives the beef a nice crust. Heat your skillet over medium-high heat until the oil shimmers. Add the marinated beef in a single layer. Don’t move it for 1-2 minutes. This allows the outside to brown. Once seared, stir-fry for a few more minutes. This method locks in juices and flavor. Fresh herbs add brightness. Once the beef cooks, remove the skillet from heat. Gently fold in the Thai basil leaves. The heat will wilt them without losing their flavor. This step keeps the dish fresh and fragrant. Enjoy the burst of flavor they bring! Pro Tips Marinate for Flavor: Allowing the beef to marinate for at least 15 minutes helps to tenderize the meat and infuse it with the rich flavors of the sauces. Control the Heat: Adjust the amount of Thai bird’s eye chilies based on your heat preference. Start with fewer chilies and add more if you desire an extra kick. Use Fresh Basil: Always opt for fresh Thai basil for the best flavor. It adds a unique aroma and taste that dried herbs simply cannot replicate. Perfect Rice: Serve this dish with perfectly cooked jasmine rice, which balances the spiciness and richness of the beef, soaking up all the delicious sauces. {{image_4}} You can switch out flank steak for other meats. Chicken, pork, or shrimp work well. Thinly slice them like the beef. Cook them the same way for great results. Each protein brings its own flavor and texture. For a vegetarian option, use tofu or tempeh. Press the tofu to remove excess water and then cube it. Sauté it until golden brown for a nice crust. You can also use seitan for a meat-like texture. Both options soak up flavors well, making them delicious. Adjust the heat by using fewer bird’s eye chilies. If you like it sweeter, add more sugar. For a tangy twist, a splash of lime juice can brighten the dish. Experiment with these changes to suit your taste. Each variation can make the dish uniquely yours. Store any leftover Spicy Thai Basil Beef in an airtight container. Keep it in the fridge for up to three days. Always let the dish cool down before sealing it. This helps keep the flavors fresh. To reheat, place the beef in a skillet over medium heat. Add a splash of water or broth to keep it moist. Stir often until it's heated through. You can also use a microwave. Heat in short bursts, stirring in between, until hot. To freeze, first let the beef cool completely. Transfer it to a freezer-safe container or bag. It can last for up to three months in the freezer. When ready to eat, thaw in the fridge overnight before reheating. This keeps the flavors intact and makes it easy to enjoy later. You can pair Spicy Thai Basil Beef with jasmine rice. The rice soaks up the sauce well. You might also enjoy it with stir-fried vegetables or a fresh cucumber salad. For a crunchy side, try spring rolls. They add a nice texture and flavor contrast. To change the spice level, adjust the number of bird’s eye chilies. Adding fewer chilies makes it milder. You can also remove the seeds if you want less heat. For a kick, try adding a dash of chili sauce or sriracha. Taste as you go to find your perfect heat. Yes, you can prepare this dish ahead of time. Marinate the beef a few hours before cooking. You can also chop the veggies and store them in the fridge. For best results, cook the dish fresh. But if you need to, you can store and reheat it later. Just add fresh basil right before serving for the best flavor. This post covered the must-have ingredients and steps for making spicy Thai basil beef. You learned about extras to boost flavor and serving ideas. Tips helped you master marinating and searing. We also explored protein options and how to store leftovers. You now have the tools to create this dish and impress others. Enjoy experimenting with flavors and making it your own!$

A flavorful stir-fry featuring tender beef, aromatic garlic, and fresh Thai basil, perfect over jasmine rice.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Thai

Servings 4

Calories 350 kcal

Ingredients

1 lb flank steak, thinly sliced against the grain
2 tablespoons vegetable oil
4 cloves garlic, minced
2 to 3 Thai bird’s eye chilies, sliced
1 medium red bell pepper, julienned into thin strips
1 cup fresh Thai basil leaves, packed
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon fish sauce
1 teaspoon sugar
as needed cooked jasmine rice, for serving

Instructions

In a mixing bowl, add the thinly sliced flank steak. Pour in the soy sauce, oyster sauce, fish sauce, and sugar. Mix gently to ensure the beef is well coated. Allow it to marinate for about 15 minutes.
Heat the vegetable oil in a large skillet or wok over medium-high heat. When the oil is shimmering, add the minced garlic and sliced bird’s eye chilies. Stir-fry for about 30 seconds until fragrant.
Add the marinated beef to the skillet in a single layer. Let it sear for 1-2 minutes without disturbing it.
Once the beef is seared, stir-fry it for an additional 3-4 minutes until nearly cooked through. Then, add the julienned red bell pepper to the skillet. Cook for another 2 minutes, stirring frequently.
Remove the skillet from the heat. Gently fold in the fresh Thai basil leaves.
Taste the dish and adjust the seasoning if needed, adding more fish sauce or additional chilies for extra heat.
Plate the Spicy Thai Basil Beef over a serving of jasmine rice.

Notes

For an appealing presentation, garnish with extra fresh basil leaves and sliced chilies.

Keyword beef, spicy, stir fry, Thai basil