This Thai beef and basil stir-fry recipe is so quick, that you can make it under 20 minutes. Serve with steamed jasmin rice. So yummy!
I used to think Thai food was not an easy cuisine to master. The flavor balance and the availability of Thai ingredients was not always easy to achieve. But this Thai beef and basil stir-fry recipe has changed my mind.
For living in SE Asian country, I can’t be more happier than getting everything I need to make good Thai dishes. This Thai beef and basil stir-fry is the simplest and the most delicious Thai beef recipe I made. Plus you can cook it under 20 minutes. How wonderful is that?
I LOVE Thai basil. It is very fragrant herb and a must for Thai cuisine. It is worth the trip to a specialty Asian grocery store to get this gorgeous herb if you can. However if you can’t find it, use any local basil. The fragrance will be a little different but still makes flavorful dish on its own.
With a very few ingredients, you can whip this Thai dinner within 20 minutes from start to finish. What a perfect dish to tackle when you crave for an Asian meal but not wanting to slave yourself next to a stove?
Make sure everything is all prepared and ready to jump in when you are ready to fire up your wok (or skillet).
Here is the Thai basil. Unlike Italian basil, Thai basil has a purple hue on the stem. It has a stronger fragrance with more peppery taste.
Tear the leaves from the stems and set aside. You will need a whole bunch.
If you like Asian food, you gotta have these bottles in your kitchen waiting to be picked up; the oyster sauce and the fish sauce.
Combine those two sauces and add 1/2 teaspoon sugar and 1 tablespoon water. Mix them up and set aside.
Trim the major fat from your beef and slice thinly against the grain with an angle. I used strip-loin for this recipe.
Chop garlic and chilies together. Slice one onion and set aside. Now make sure everything is right next to you and ready to go.
Thai bird’s eye chili is quite spicy. If you prefer less spicy, use finger-long red chilies instead, which I used this time.
Heat oil in a wok or a deep skillet, stir fry garlic-chilies for 10 seconds.
Throw in beef and quickly fry until they are just no longer in pink. Do not overcook your beef. Transfer to a plate and set aside.
Quickly stir fry the onions and add the sauce, and stir again – busy, busy work for me. Stir frying and taking photos at the same time is not an easy task, I’ll tell ya.
Add the beef, stir, and add the basil and remove the pan from the heat. The heat remaining in the pan is hot enough to wilt the herb.
All done! Simple yet so flavorful!
I had it with a freshly cooked Jasmin rice and it was just w-o-n-d-e-r-f-u-l! So quick and easy to prepare, who needs Thai take out? Enjoy!
Thai Beef and Basil Stir-Fry
- 1 lb beef sirloin or striploin thinly sliced
- 1 medium onion sliced
- 2 handful Thai basil leaves
- 2 tbsp grape seed or canola oil
- 3-4 Thai bird's eye chilies finely chopped
- 3 cloves garlic finely chopped
- 1 tbsp Thai fish sauce
- 3 tbsp oyster sauce
- 1/2 tsp sugar
- 1 tbsp water
- In a small bowl, combine fish sauce, oyster sauce, sugar and water. Mix well and set aside.
- Heat 1 tbsp oil in a wok (or skillet) over med-high heat and add garlic and chilies. Stir-fry for 10 seconds, then add the beef. Stir-fry until the beef is no longer in pink, about 2 minutes. Transfer the beef to a plate and set aside.
- Add the remaining 1 tablespoon oil to the wok. Add the onion and the sauce. Stir-fry for 1-2 minutes until the onions are just soft.
- Add the beef and heat through. Add the basil leaves and remove the wok from the heat and shake everything to mix well. Serve immediately with jasmin rice.