Thai Basil Beef (20 Minutes)

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Thai basil beef is a delightful and flavorful stir-fry dish that captures the essence of Thai cuisine. This recipe combines tender strips of beef with vibrant red peppers and aromatic Thai basil leaves, creating a harmonious blend of spicy, savory, and herbal flavors. The dish comes together quickly, making it perfect for a delicious and satisfying meal. Let’s get started!

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 1 pound beef sirloin, thinly sliced
  • 2 tablespoons vegetable oil
  • 4 cloves garlic, minced
  • 2 Thai chili peppers, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 cup fresh Thai basil leaves
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon fish sauce
  • 1 teaspoon sugar

Instructions

  1. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and Thai chili peppers, and sauté for about 30 seconds until fragrant.
  2. Add the sliced beef to the skillet and stir-fry for approximately 2-3 minutes until browned and cooked to your desired level of doneness.
  3. Toss in the red bell pepper slices and continue stir-frying for another 2 minutes until the peppers are slightly tender.
  4. In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, and sugar. Pour the sauce mixture over the beef and peppers, and stir to coat everything evenly.
  5. Add the fresh Thai basil leaves to the skillet and stir-fry for an additional minute until the basil wilts and releases its aroma.

Notes

For tender and juicy beef, make sure to slice it against the grain. Feel free to adjust the level of spiciness by adding or reducing the amount of Thai chili peppers. Remember, they can be quite hot, so use them according to your preference. Thai basil is a crucial ingredient in this dish, so try to find fresh Thai basil leaves (different from regular basil) for the most authentic flavor. If unavailable, regular basil can be used as a substitute. Feel free to customize the dish by adding other vegetables such as onions, mushrooms, or snow peas. Serve Thai basil beef over steamed rice for a complete meal!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 300
  • Sugar: 4g
  • Sodium: 1200mg
  • Fat: 15g
  • Carbohydrates: 10g
  • Fiber: 2g
  • Protein: 30g
  • Cholesterol: 75mg

Pair this with...

Homemade Spring Rolls

Start by grabbing some spring roll wrappers; you'll find them at most Asian grocery stores. For the filling, combine finely shredded cabbage, julienned carrots, sliced green onions, minced garlic, a splash of soy sauce, and some cooked minced chicken or shrimp, if you fancy. Lay out a wrapper, place a tablespoon of filling near the bottom corner, fold the sides in and roll up. Seal the edge with a bit of water or egg wash. Now, heat some oil in a deep-fryer or large pot to 350°F (175°C). Once hot, gently slide in the rolls, a few at a time, frying until golden and crispy, which is usually about 4-5 minutes. Drain on paper towels, serve with sweet chili or soy sauce, and enjoy the crunch!

Stir-Fried Veggie Medley

Grab some broccoli florets, fresh snow peas, and sliced mushrooms. Start by giving the broccoli a quick blanch in boiling water for a minute—it keeps them bright and green. Drain and set aside. In a hot wok or skillet with a dash of oil, start with the mushrooms since they release water. After they've browned a bit, toss in the broccoli, followed by the snow peas. Season with a sprinkle of salt, a splash of soy sauce, and a hint of sesame oil. Give them a good stir until they're nicely combined and the veggies are just tender.

Miso Soup

For this simple delight, you’ll need 4 cups of dashi (a type of Japanese stock) or water, 3 tablespoons of miso paste (white or red, based on your preference), a bunch of chopped green onions, and some silken tofu, cut into cubes. Optional but delicious: a handful of wakame (dried seaweed) – it adds depth! First, warm your dashi or water in a pot. In a separate bowl, mix miso paste with a bit of the warm liquid till smooth. Add this mix back into the pot. Toss in tofu, wakame, and heat gently – don't boil, as this kills the miso's goodness! Once hot, pour into bowls, sprinkle green onions, and slurp away.

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