Thai Beef Stir Fry
Quick and vibrant beef stir fry with aromatic Thai basil, garlic, and chilies tossed in a savory-sweet sauce. Perfect over jasmine rice for an authentic weeknight dinner.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
Ingredients
- 3 tablespoons fish sauce
- 2 tablespoons soy sauce
- 1 tablespoon palm sugar or brown sugar
- 1 tablespoon lime juice
- ¼ cup water
- 1.5 pounds beef flank steak
- 3 tablespoons vegetable oil
- 5 cloves garlic cloves, minced
- 2 whole red Thai chilies, sliced
- 2 medium shallots, thinly sliced
- 1 large red bell pepper, sliced
- 1.5 cups snap peas
- ½ cup fresh Thai basil leaves
- ¼ teaspoon white pepper
Instructions
- 1
Thinly slice beef flank steak against the grain into bite-sized pieces.
- 2
Whisk together fish sauce, soy sauce, palm sugar, lime juice, and water in a small bowl; set aside.
- 3
Mince garlic, slice chilies, shallots, and bell pepper; measure remaining vegetables.
- 4
Heat 1.5 tablespoons oil in a 14-inch wok or large skillet over high heat until smoking.
- 5
Working in batches, add beef and cook 1-2 minutes per batch until browned; transfer to a plate.
- 6
Add remaining 1.5 tablespoons oil to the wok; add garlic and chilies, stirring constantly for 30 seconds.
- 7
Add shallots and bell pepper; stir-fry for 2-3 minutes until softened.
- 8
Add snap peas and stir-fry for 1 minute.
- 9
Return beef and its juices to the wok; pour in sauce and toss everything together for 1-2 minutes.
- 10
Remove from heat, fold in fresh Thai basil, season with white pepper, and serve immediately over jasmine rice.
Tools you’ll need
- 14-inch wok or large skillet
- small mixing bowl
- wooden spoon or spatula
- knife and cutting board
- measuring spoons
- measuring cups
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