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    Thai Basil Beef Stir-Fry

    clock-icon35 minutes
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    Pixicook editorial team

    A vibrant and aromatic Thai basil beef stir-fry that combines tender beef, fresh herbs, and classic Thai flavors.

    Ingredients for Thai Basil Beef Stir-Fry

    units in
    USchevron
    units in
    USchevron
    serves
    3 peoplechevron
    serves
    3 peoplechevron

    Flank Steak, cut into 0.25-inch-thick strips

    0 lb

    Substitute chevron-down

    Soy Sauce, divided

    tablespoons

    Substitute chevron-down

    Asian Fish Sauce, divided

    teaspoons

    Substitute chevron-down

    White Sugar

    teaspoons

    Substitute chevron-down

    Thai Bird Chilies, divided

    each

    Substitute chevron-down

    Garlic, divided

    each

    Substitute chevron-down

    Palm sugar

    tablespoons

    Substitute chevron-down

    Shallots, thinly sliced

    each

    Substitute chevron-down

    Makrut Lime Leaves, very thinly sliced into hairs (central vein discarded)

    each

    Substitute chevron-down

    Vegetable Oil, divided

    tablespoons

    Substitute chevron-down

    Thai Purple Basil, packed

    cups

    Substitute chevron-down

    Dried Thai Chili Flakes, optional

    to taste

    Substitute chevron-down

    Fried Shallots

    cups

    Substitute chevron-down

    Kosher Salt

    to taste

    Substitute chevron-down

    Cooked Rice

    to serve

    Substitute chevron-down

    How to Make Thai Basil Beef Stir-Fry

    1. Marinate the Beef

    Combine the beef strips, 1 teaspoon of soy sauce, 2 teaspoons of fish sauce, and the white sugar in a bowl. Ensure the beef is well-coated with the marinade. Let it sit for at least 15 minutes, or for a deeper flavor, leave it overnight in the refrigerator.

    2. Prepare the Paste

    Roughly chop half of the Thai chilies and half of the garlic. In a stone mortar, grind the chilies, garlic, and palm sugar with a pestle until you have a rough paste. Add the remaining fish sauce and soy sauce to the paste and continue mashing until everything is well combined.

    3. Slice the Aromatics

    Finely slice the remaining garlic and chilies. Combine them with the thinly sliced shallot and makrut lime leaves in a small bowl.

    4. Cook the Beef (First Half)

    Heat 1 tablespoon of oil in a wok over high heat until it starts to smoke. Add half of the beef strips in a single layer. Let them sear without moving them for about a minute to develop a good crust. Stir and cook until the beef is lightly cooked but still pink in spots, which should take about another minute. Transfer the beef to a bowl.

    5. Cook the Beef (Second Half)

    Repeat the process with the remaining oil and beef.

    6. Combine and Aromatize

    Reheat the wok and add all the beef back in along with the garlic-chile-lime leaf mixture you prepared. Stir-fry for about a minute until the mixture becomes aromatic and the shallots soften.

    7. Add Sauce and Basil

    Pour the sauce mixture into the wok and cook until it reduces slightly, which should take just a couple of minutes. Add the Thai basil leaves and toss everything together until the basil is wilted and well-incorporated. Season with salt to taste and, if you like extra heat, sprinkle some dried Thai chili flakes or red pepper flakes.

    8. Serve

    Transfer the stir-fry to a serving platter. Garnish with additional makrut lime threads and fried shallots. Serve immediately with cooked rice.

    Variations

    Thai Basil Chicken with Cashews

    Use chicken and add cashews with a touch of honey.

    Change the Protein

    Substitute beef with chicken, pork, or tofu.

    Shrimp and Broccoli Stir-Fry

    Use shrimp and broccoli with lemon zest in the sauce.

    Spicy Tofu and Green Bean Stir-Fry

    Use firm tofu, green beans, and extra chili with lime juice.

    Play with Heat

    Use different types of chilies like serrano, jalapeño, or smoked paprika.


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