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- 1 lb flank steak, thinly sliced against the grain - 2 tablespoons vegetable oil - 4 cloves garlic, minced - 2-3 Thai bird chilies, finely chopped Flank steak brings a rich flavor and tender texture to the dish. When you slice it against the grain, it stays juicy. Vegetable oil works best for stir-frying, as it has a high smoke point. Garlic adds aroma, while Thai chilies bring heat. Adjust the number of chilies based on your spice preference. - 1 tablespoon soy sauce - 1 tablespoon oyster sauce - 1 tablespoon fish sauce - 1 tablespoon brown sugar These sauces are key to the dish's umami flavor. Soy sauce adds saltiness, while oyster sauce gives a sweet depth. Fish sauce contributes a salty kick. Brown sugar balances the flavors with sweetness. Together, they create a rich sauce that coats the beef and veggies well. - 1 red bell pepper, sliced - 1 cup green beans, trimmed - 1 cup fresh Thai basil leaves Red bell pepper adds color and sweetness. Green beans provide a nice crunch. Fresh Thai basil gives a unique aroma that makes the dish special. When you fold the basil in at the end, it wilts and releases its flavor, adding freshness to each bite. {{ingredient_image_1}} - In a large bowl, combine the sliced flank steak with soy sauce, oyster sauce, fish sauce, and brown sugar. - Mix well to coat the meat evenly. - Allow the beef to marinate for at least 15 minutes. This step adds flavor and tenderizes the meat. - Heat 2 tablespoons of vegetable oil in a large wok over medium-high heat. Wait until the oil shimmers. - Add the marinated beef to the hot wok. Spread it out in a single layer. Cook for 2-3 minutes until it turns brown and crispy. Remove the beef and set it aside. - In the same wok, add 4 minced garlic cloves and 2-3 finely chopped Thai bird chilies. Stir for about 30 seconds until they smell great. Be careful not to burn the garlic. - Toss in 1 sliced red bell pepper and 1 cup of trimmed green beans. Stir-fry for 2-3 minutes until the veggies are bright and slightly tender. - Return the cooked beef to the wok. Quickly toss everything together for another minute to mix the flavors. - Finally, take the wok off the heat and fold in 1 cup of fresh Thai basil leaves. The heat will wilt the basil perfectly. - Serve the stir fry over bowls of hot jasmine rice. - You can add extra basil on top for a fresh touch. - This dish serves 4, so plan your portions to share with family or friends. - Use a high heat to stir-fry. This gives you the best texture. - Cook the beef in small batches. This keeps it from steaming and helps it brown. - Thinly slice the flank steak against the grain. This makes it tender and easy to chew. - Keep your wok or skillet hot. This helps to seal in the juices of the meat. To achieve the right doneness for beef, cook it for just 2-3 minutes. You want it browned but not overcooked. Remove it from the pan before adding garlic and chilies. This keeps the beef juicy and tender. If you need alternatives, try these options: - Swap flank steak for chicken or tofu for a lighter meal. - Instead of soy sauce, use tamari for a gluten-free option. - You can replace oyster sauce with hoisin sauce if you want a sweeter flavor. - Use bell peppers or snap peas if you can’t find green beans. Adjust these bases to fit your diet. This makes the dish more personal and enjoyable. To modify heat with chilies, add more or fewer Thai bird chilies. Start with one for mild heat, then increase as you like. Balance flavors by adding sugar or more soy sauce. This can help counteract too much heat. Taste as you go to find your perfect mix. Pro Tips Marinating Time: For optimal flavor, marinate the beef for at least 30 minutes, or even overnight in the refrigerator if time permits. Adjusting Spice Levels: If you prefer a milder dish, remove the seeds from the Thai bird chilies before chopping them, or substitute with milder peppers. Wok Cooking: Ensure your wok is very hot before adding the beef to achieve a nice sear and prevent steaming. Fresh Basil: Add the Thai basil at the end of cooking for the best flavor and to preserve its vibrant color and nutrients. {{image_2}} You can swap the flank steak for other proteins. Chicken works well and cooks quickly. Just slice it thin like the beef. Tofu is a great choice for a plant-based meal. Use firm tofu and press it to remove excess water. For seafood lovers, shrimp or scallops can add a fresh twist. Just cook them until they turn pink, then follow the same steps. If you prefer no meat, load up on veggies. Bell peppers, green beans, and carrots add color and crunch. You can also add mushrooms or zucchini for more texture. For sauce, replace fish sauce with soy sauce or a vegan alternative. Look for plant-based oyster sauce too. These swaps keep the dish flavorful and satisfying. Thai basil beef stir fry can change by region. In some areas, cooks add different sauces or spices. For example, in Southern Thailand, they might use more chilies for heat. Other Southeast Asian cuisines have unique takes too. Vietnamese dishes often add more herbs, while Malaysian versions might include coconut milk for creaminess. Exploring these variations can give you new ideas for your stir-fry. To store leftover Thai basil beef stir fry, follow these steps: - Refrigeration: Place the stir fry in an airtight container. This keeps it fresh. Store in the fridge for up to three days. - Freezing: For longer storage, freeze the stir fry. Use a freezer-safe container or bag. It will last up to three months in the freezer. Reheating your stir fry can be easy and quick. Here are some methods: - Stovetop: Heat a pan over medium heat. Add a splash of water or broth. This helps keep moisture. Stir until heated through. - Microwave: Place the stir fry in a microwave-safe bowl. Add a few drops of water. Cover with a lid or microwave-safe wrap. Heat for one to two minutes. Stir halfway for even heating. Knowing how long your dish lasts is key: - Refrigerator: Thai basil beef stir fry lasts up to three days when stored properly. - Signs of Spoilage: Look for changes in smell, color, or texture. If it smells sour or looks slimy, it’s best to toss it. Always trust your senses! You can serve this dish with many sides. Here are some tasty options: - Cooked jasmine rice - Steamed broccoli - Stir-fried bok choy - Fresh cucumber salad - Spring rolls These sides add flavor and balance to your meal. Jasmine rice soaks up the sauce well. Fresh salads bring crunch and brightness. You can mix and match to please everyone at the table. Using dried Thai basil changes the taste. Fresh basil has a sweet and fragrant flavor. Dried basil is more subtle. You can use it in a pinch, but the dish won’t taste the same. If you choose dried basil, use less than fresh. Start with one teaspoon and adjust to your taste. It won’t wilt like fresh basil, so add it earlier in the cooking process. To cut down on grease, try these tips: - Use less oil in the wok. Start with one tablespoon. - Cook on high heat to sear quickly. This helps reduce oil absorption. - Drain excess oil from the meat before adding vegetables. - Use lean cuts of beef, like flank steak, to lower fat content. These steps help keep your stir fry light and healthy. You can enjoy all the flavors without the heaviness. This blog post covered the key steps to making a great Thai basil beef stir-fry. You learned about essential ingredients like flank steak, garlic, and fresh veggies. I shared tips on cooking techniques and ways to adjust the dish to suit your taste. In the end, cooking should be fun and flexible. Don't be scared to experiment. Enjoy every bite and make it your own!

Spicy Thai Basil Beef Stir Fry

A flavorful and spicy stir fry featuring tender beef, fresh vegetables, and aromatic Thai basil.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb flank steak, thinly sliced against the grain
  • 2 tablespoons vegetable oil
  • 4 cloves garlic, minced
  • 2 to 3 Thai bird chilies, finely chopped
  • 1 medium red bell pepper, sliced
  • 1 cup green beans, trimmed
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1 cup fresh Thai basil leaves
  • as needed cooked jasmine rice (for serving)

Instructions
 

  • Prepare the Marinade: In a bowl, combine sliced flank steak with soy sauce, oyster sauce, fish sauce, and brown sugar. Let it marinate for at least 15 minutes while you prep the vegetables.
  • Heat the Wok: Heat the vegetable oil in a large wok or skillet over medium-high heat until it’s shimmering.
  • Stir-fry the Beef: Add the marinated beef to the hot wok in a single layer and cook for about 2-3 minutes until it's browned and slightly crispy. Remove the beef from the wok and set aside.
  • Sauté Aromatics: In the same wok, add the minced garlic and chopped chilies. Stir for about 30 seconds until fragrant, being careful not to burn the garlic.
  • Add Vegetables: Toss in the sliced red bell pepper and green beans. Stir-fry for an additional 2-3 minutes, until the vegetables are vibrant and slightly tender.
  • Combine: Return the cooked beef to the wok and quickly toss everything together, cooking for another minute to combine the flavors.
  • Add Basil: Remove the wok from the heat and fold in the fresh Thai basil leaves, allowing them to wilt from the residual heat.
  • Serve: Spoon the stir fry over bowls of steaming jasmine rice and garnish with extra basil if desired.

Notes

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