Thai Basil Beef Stir-Fry
Aromatic, spicy stir-fried beef with fresh Thai basil, chilies, and garlic in a savory sauce. Ready in 20 minutes and perfect served over jasmine rice.
- Total time
- 20 min
- Servings
- 4
- Calories
- 385
- Protein
- 42g
Ingredients
- 1 lb beef sirloin or flank steak
- 1 cup fresh Thai basil leaves
- 6 cloves garlic cloves, minced
- 3 whole red Thai chilies, sliced
- 3 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp palm sugar or brown sugar
- 3 tbsp vegetable oil
- 2 whole shallots, thinly sliced
- 2 cup jasmine rice, cooked
Instructions
- 1
Slice the beef thinly against the grain, about 0.25 inch thick. This ensures tender, quick-cooking pieces. Pat dry with paper towels to remove excess moisture and promote better browning.
- 2
In a small bowl, whisk together fish sauce, soy sauce, oyster sauce, and palm sugar until the sugar dissolves. Set the sauce aside; this is your flavor base.
- 3
Heat a large wok or skillet over high heat until very hot and smoking, about 1-2 minutes. Add 1.5 tbsp oil and swirl to coat evenly.
- 4
Working in two batches, add the beef in a single layer and let it sear undisturbed for 2-3 minutes until deeply browned on one side. Flip and cook another 1-2 minutes until cooked through; transfer to a plate. Do not overcrowd the pan.
- 5
Add remaining 1.5 tbsp oil to the wok over medium-high heat. Add sliced shallots and cook 1-2 minutes until fragrant and softened, stirring occasionally.
- 6
Add minced garlic and sliced chilies, stirring constantly for 30 seconds until very fragrant. The garlic should just begin to turn golden.
- 7
Return the beef and any accumulated juices to the wok, then pour in the sauce mixture. Toss everything together over high heat for 1-2 minutes until the sauce coats the beef and thickens slightly.
- 8
Remove from heat and fold in the fresh Thai basil leaves gently until wilted, about 30 seconds. The basil will perfume the dish as it wilts. Taste and adjust seasoning if needed.
- 9
Serve immediately over jasmine rice, dividing the beef and sauce evenly among bowls. The dish is best eaten right away while the basil aroma is strongest.
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