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- 1 lb (450g) beef sirloin, thinly sliced against the grain - 2 cups fresh Thai basil leaves, packed - 1 tablespoon vegetable oil (or more if needed) - 4 cloves garlic, finely minced - 2-3 Thai bird's eye chilies, finely chopped - 1 bell pepper, sliced into thin strips - 1 medium onion, sliced into half-moons - 3 tablespoons soy sauce - 1 tablespoon oyster sauce - 1 tablespoon fish sauce - 1 teaspoon brown sugar - Cooked jasmine rice, for serving - Fresh lime wedges - Chopped peanuts Serve this dish with jasmine rice. The rice balances the heat from the chilies. You can also add a light salad for extra freshness. Enjoy your meal family-style, letting everyone share. This way, it feels warm and inviting. {{ingredient_image_2}} - Start by slicing 1 pound of beef sirloin thinly against the grain. - Mince 4 cloves of garlic and finely chop 2-3 Thai bird's eye chilies. - Slice 1 bell pepper into thin strips and cut 1 medium onion into half-moons. - Gather 2 cups of fresh Thai basil leaves and set them aside. - Mix 3 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of fish sauce, and 1 teaspoon of brown sugar in a small bowl. 1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. 2. Add the minced garlic and chopped chilies to the oil. Sauté for 30 seconds until fragrant. 3. Increase the heat to high and add the sliced beef. Spread it in a single layer. 4. Stir-fry the beef for 2-3 minutes until browned but still slightly undercooked. 5. Add the sliced onion and bell pepper to the skillet. Stir-fry for another 2-3 minutes. 6. Pour the sauce mixture over the stir-fry. Toss everything to coat evenly. 7. Remove from heat and gently fold in the Thai basil leaves until they wilt. 8. Serve over cooked jasmine rice and garnish with lime wedges and chopped peanuts if you like. - Use a hot pan to get a nice sear on the beef. - Don’t overcrowd the pan; cook in batches if needed. - Keep the ingredients moving to prevent burning. - Always prepare your ingredients before cooking for a smooth process. - Feel free to adjust the heat by adding more or fewer chilies. For this dish, I like using beef sirloin. It is tender and cooks fast. Look for bright red color and some marbling. This fat adds flavor and keeps the meat juicy. If you want something cheaper, flank steak works too. Just slice it thinly against the grain. This method helps keep it tender. To boost the taste, use fresh herbs. Thai basil is key in this dish. Its sweet and spicy notes bring life to your stir-fry. You can also add a squeeze of lime juice at the end. This adds brightness and lifts the flavors. For a twist, try adding a teaspoon of sesame oil for a nutty finish. If you enjoy spice, add more Thai bird's eye chilies. Start with two and taste your dish. If you want it milder, remove the seeds from the chilies. You can also use bell peppers for color and sweetness without heat. One trick is to serve it with a side of rice to cool your palate. Pro Tips Choose the Right Cut: For optimal tenderness, use cuts like flank steak or sirloin. They cook quickly and remain juicy when stir-fried. Adjust the Heat: If you prefer a milder dish, reduce the number of bird's eye chilies or remove the seeds before chopping. Fresh Basil is Key: Use fresh Thai basil for the best flavor. If unavailable, regular basil can be substituted, but the taste will differ. Serve Immediately: This dish is best enjoyed right after cooking while the beef is tender and the vegetables are crisp. {{image_4}} You can make this dish meat-free. Use sliced tofu instead of beef. Firm tofu holds its shape well. It also absorbs flavors from the sauce nicely. You can also try tempeh for a nutty taste. Just sauté it until golden. This adds a nice crunch to your meal. Don't forget to add extra veggies for color and flavor! If beef isn’t your choice, try chicken or shrimp. Thinly slice chicken breast for a quick cook. Shrimp cooks fast too, so be careful not to overdo it. You can also use pork tenderloin for a different taste. Each protein brings its flavor to the dish, making it versatile. Feel free to mix up the veggies! Broccoli, snap peas, or carrots add great color. You can also use zucchini or mushrooms for extra texture. Just remember to cut them thin for even cooking. Adding a mix of vegetables not only boosts nutrition but also makes your dish more exciting! After enjoying your Thai basil beef stir-fry, cool it down to room temperature. Place leftovers in an airtight container. Store it in the fridge for up to three days. This way, your meal stays fresh and tasty for later! To reheat your stir-fry, use a skillet over medium heat. Add a splash of water or oil. Stir the beef and veggies for about five minutes. This keeps them moist and flavorful. You can also use a microwave. Heat in a bowl, covered, for two minutes. Stir halfway through to warm evenly. You can freeze your stir-fry for up to three months. Just make sure it cools completely before freezing. Use a freezer-safe bag or container. Remove as much air as possible. When ready to eat, thaw it overnight in the fridge. Reheat as described above for a quick meal! You can use sweet basil as a substitute. Sweet basil has a milder flavor. It will not taste the same, but it works in a pinch. Other options include mint or a mix of basil and mint. Each will add its own twist to the dish. To lower the heat, skip the bird's eye chilies. You can also use fewer chilies. If you still want some spice, try using bell peppers. They add flavor without the heat. Lastly, serve the dish with a side of yogurt or sour cream to cool it down. Yes, you can use frozen beef. However, thaw it first for best results. Thawing helps the beef cook evenly. If you're short on time, you can cut the beef while still slightly frozen. This makes slicing easier. Just remember to cook it a bit longer to ensure it’s done. Thai Basil Beef Stir-Fry is simple and fun to make. We covered key ingredients, step-by-step tips, and fun variations. You can customize it to fit your taste and needs. Remember to store leftovers properly for later meals. With the right techniques, you can create a dish full of flavor. Enjoy making this dish and impressing those at your table. Happy cooking!

Spicy Thai Basil Beef Stir-Fry

A flavorful stir-fry featuring beef, fresh Thai basil, and a spicy sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb beef sirloin, thinly sliced against the grain
  • 2 cups fresh Thai basil leaves, packed
  • 1 tablespoon vegetable oil
  • 4 cloves garlic, finely minced
  • 2 to 3 Thai bird's eye chilies, finely chopped
  • 1 medium bell pepper, sliced into thin strips
  • 1 medium onion, sliced into half-moons
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon fish sauce
  • 1 teaspoon brown sugar
  • 1 serving cooked jasmine rice, for serving
  • 1 serving fresh lime wedges, for garnish
  • 1 serving chopped peanuts, optional, for garnish

Instructions
 

  • Begin by heating the vegetable oil in a large skillet or a wok over medium-high heat until shimmering.
  • Add the minced garlic and chopped bird's eye chilies to the hot oil. Sauté for about 30 seconds, stirring constantly, until fragrant and the garlic turns golden but does not burn.
  • Increase the heat to high and add the thinly sliced beef to the pan, spreading it out in a single layer. Stir-fry for 2-3 minutes until the beef is browned on the outside but still slightly undercooked in the center.
  • Next, add the sliced onion and bell pepper to the skillet. Continue to stir-fry for an additional 2-3 minutes, or until the vegetables are tender-crisp and the beef has cooked through completely.
  • In a small bowl, combine the soy sauce, oyster sauce, fish sauce, and brown sugar. Mix well until the sugar is dissolved, then pour this sauce over the stir-fry. Toss all the contents together vigorously to ensure an even coating of sauce over the beef and vegetables.
  • Remove the skillet from the heat, and gently fold in the fresh Thai basil leaves. Toss just until the basil wilts slightly, releasing its fragrant aroma.
  • Serve your spicy Thai basil beef immediately over a bed of cooked jasmine rice. Garnish with fresh lime wedges and, if desired, a sprinkle of chopped peanuts for added crunch and flavor.

Notes

Adjust the number of chilies based on your heat preference.
Keyword beef, spicy, stir fry, Thai basil