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- 1 lb beef sirloin, thinly sliced - 2 cups fresh Thai basil leaves - 1 tablespoon vegetable oil - 4 cloves garlic, minced - 2-3 Thai bird's eye chilies, finely chopped This dish starts with beef sirloin. Slice it thinly for quick cooking. Fresh Thai basil adds a sweet and spicy note, making the dish pop. Vegetable oil helps everything cook evenly. Garlic brings a warm flavor, while chilies add heat. Adjust the chilies based on your spice level. - 3 tablespoons soy sauce - 1 tablespoon oyster sauce - 1 tablespoon fish sauce - 1 teaspoon brown sugar The sauces bring depth to your stir-fry. Soy sauce provides umami, and oyster sauce adds a rich flavor. Fish sauce enhances the taste with a salty kick. Brown sugar balances the saltiness with a touch of sweetness. - Cooked jasmine rice - Lime wedges - Chopped peanuts Serve your stir-fry over jasmine rice for a complete meal. Lime wedges add freshness and acidity. Chopped peanuts give a delightful crunch and nutty flavor. These garnishes elevate the dish, making it even more enjoyable. {{ingredient_image_1}} How to slice beef sirloin Start by getting your beef sirloin. Use a sharp knife for easy slicing. Cut the beef into thin strips, about 1/4 inch thick. This thinness helps the beef cook fast and stay tender. Preparing garlic and chilies Take 4 cloves of garlic and chop them finely. For the chilies, use 2 to 3 Thai bird's eye chilies. Remove the seeds if you want less heat. Chop these finely as well. This mix will add a great kick to your dish. Washing and drying Thai basil Next, rinse 2 cups of fresh Thai basil leaves under cold water. Shake off the water gently. You want them clean and dry before cooking. Fresh basil brings a sweet, fragrant note to the stir-fry. Heating oil and sautéing aromatics Grab a large skillet or wok and heat 1 tablespoon of vegetable oil over medium-high heat. When the oil shimmers, add the minced garlic and chopped chilies. Sauté for about 30 seconds until it smells fantastic. Stir-frying the beef and vegetables Now, raise the heat to high and add the sliced beef. Stir-fry for 2-3 minutes until it turns brown but is not fully cooked. Add the sliced onion and bell pepper next. Keep stirring for another 2-3 minutes until the veggies are tender but still crisp. Adding sauce and finishing the dish In a small bowl, mix 3 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon fish sauce, and 1 teaspoon brown sugar. Pour this sauce over your stir-fry. Toss everything well to coat. Finally, fold in the Thai basil leaves until they wilt slightly. Plating the dish Scoop the stir-fry onto plates. Make it look nice by arranging the beef and veggies evenly. Pairing with jasmine rice Serve your Thai basil beef stir-fry over cooked jasmine rice. The rice soaks up the sauce and adds a nice balance. Garnishing options Add fresh lime wedges on the side for some zing. If you like, sprinkle chopped peanuts on top for crunch. Enjoy your savory and flavorful meal! - Best stir-fry methods: Use high heat for fast cooking. A wok works best. It helps food cook evenly and stay crispy. - Temperature control tips: Preheat your skillet or wok. This helps to sear the beef quickly, locking in juices. - Ensuring beef tenderness: Slice beef thinly against the grain. This keeps it tender and easy to chew. - Adjusting spice levels: Start with one chili if you prefer mild. You can always add more later. - Incorporating additional vegetables: Try adding broccoli or snap peas. They add color and crunch to your dish. - Tips for balancing flavors: Taste as you cook. If it’s too salty, add a splash of lime juice to brighten it up. - Recommended skillet or wok: A carbon steel wok is great. It heats fast and helps create a lovely stir-fry. - Utensils for stir-frying: Use a spatula or wooden spoon. These tools help toss the food well without sticking. - Storage containers for leftovers: Use airtight containers. They keep your stir-fry fresh for up to three days in the fridge. Pro Tips Choose the Right Cut: For the best texture, use tender cuts of beef like sirloin or flank steak, which cook quickly and remain juicy. Adjust Spice Levels: If you're not accustomed to heat, start with one chili and gradually add more to suit your taste without overwhelming your palate. Use Fresh Basil: Always use fresh Thai basil for a more aromatic and flavorful dish; dried basil won't provide the same taste. Don't Overcook the Beef: Stir-fry the beef just until browned; it will continue cooking from residual heat after you remove it from the pan. {{image_2}} You can use chicken or pork instead of beef. Thinly slice chicken breast or pork tenderloin for a quick swap. Both meats cook fast and absorb flavors well. If you want a plant-based meal, try tofu or tempeh. Press and cube the tofu before cooking. This gives it a nice texture that holds up well in stir-fry. For a healthier option, you can choose low-sodium soy sauce. This keeps the dish tasty but lowers the salt content. If you need it gluten-free, look for tamari or coconut aminos. You can also adjust the sweetness. Add more brown sugar for a sweeter taste or skip it for less sweetness. This way, you can make the sauce fit your taste. Adding veggies boosts the nutrition and color of your meal. Try cauliflower, carrots, or snap peas for extra crunch. Slice them thin so they cook evenly. You can also be creative with ingredient swaps. Use bell peppers in different colors or add mushrooms for a different flavor. The key is to keep it fresh and fun! To store Thai Basil Beef Stir-Fry, let it cool first. Place it in an airtight container. This keeps it fresh for up to three days in the fridge. When you are ready to enjoy it again, reheat in a skillet over medium heat. This makes sure the beef stays tender. Stir often, so it warms evenly. You can also use a microwave. Just heat it in short bursts, stirring in between. You can freeze this stir-fry if you have more than you need. Use a freezer-safe container or a heavy-duty freezer bag. Remove as much air as you can to prevent freezer burn. It’s best to eat it within three months for the best taste. When you are ready to eat, thaw it in the fridge overnight. Reheat as mentioned earlier. For quick meals, prepare your ingredients ahead. Slice the beef and chop the veggies. Store them in separate containers in the fridge. This makes cooking fast and easy. Portion out the stir-fry into single servings for lunch or dinner. Use clear containers, so you can see what’s inside. This way, you can grab and go! You can control the heat level easily. Start with fewer chilies. Use one or two bird's eye chilies if you want less spice. If you love heat, add more chilies. You can also remove the seeds from the chilies. This will make the dish milder. Cook a test bite to check the spice. You can always add more, but it’s hard to take it out! Yes, you can prepare this dish in advance. Cook the beef and veggies, then store them. Keep the stir-fry mix in the fridge for up to two days. When you’re ready to eat, just reheat it in a pan. Add the fresh Thai basil leaves at the end to keep them bright. This way, they stay fresh and fragrant. This dish pairs well with jasmine rice. The rice soaks up all the tasty sauce. You can also serve it with a side of steamed veggies. Try broccoli or snap peas for crunch. A fresh salad can add a nice touch, too. Lime wedges are great to squeeze over the dish. They add a zesty kick that brightens the flavors. This blog post walks you through making a delicious Thai Basil Beef Stir-Fry. We covered key ingredients, like beef sirloin and fresh basil. I shared cooking techniques to ensure tender beef and balanced flavors. You also learned about serving and storage tips, plus variations to try for different diets. Remember, cooking is about fun and creativity. Don’t be afraid to experiment and make the dish your own! Enjoy your tasty creations and impress your friends and family.

Spicy Thai Basil Beef Stir-Fry

A flavorful stir-fry featuring tender beef, fresh Thai basil, and a spicy kick.
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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 beef sirloin, thinly sliced
  • 2 cups fresh Thai basil leaves
  • 1 tablespoon vegetable oil
  • 4 cloves garlic, minced
  • 2-3 pieces Thai bird's eye chilies, finely chopped
  • 1 piece bell pepper, sliced
  • 1 medium onion, sliced
  • 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
  • to taste optional chopped peanuts, for garnish

Instructions
 

  • Heat vegetable oil in a large skillet or wok over medium-high heat.
  • Add minced garlic and chopped chilies, sautéing for about 30 seconds until fragrant.
  • Increase the heat to high and add the thinly sliced beef. Stir-fry for 2-3 minutes until just browned but not fully cooked.
  • Add the sliced onion and bell pepper, continuing to stir-fry for another 2-3 minutes until the vegetables are tender-crisp and the beef is cooked through.
  • In a small bowl, mix together soy sauce, oyster sauce, fish sauce, and brown sugar. Pour the sauce over the stir-fry and toss everything to coat evenly.
  • Remove from heat and fold in the fresh Thai basil leaves until they are just wilted.
  • Serve immediately over cooked jasmine rice, garnished with lime wedges and chopped peanuts if desired.

Notes

Adjust the number of chilies to control the spice level.
Keyword beef, spicy, stir-fry, Thai basil