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- 1 lb (450g) sirloin or flank steak, thinly sliced against the grain - 4 cloves garlic, minced - 2 shallots, thinly sliced - 2 Thai bird's eye chilies, finely sliced (or to taste) - 1 cup fresh Thai basil leaves - 2 tablespoons vegetable oil - 2 tablespoons soy sauce - 1 tablespoon oyster sauce - 1 tablespoon fish sauce - 1 tablespoon sugar - Cooked jasmine rice - Lime wedges for garnish {{ingredient_image_1}} Start by getting your steak ready. I like to freeze the beef for about 30 minutes. This makes it easier to slice. Use a sharp knife and cut against the grain. Aim for thin, bite-sized pieces. This way, the beef cooks evenly and stays tender. Next, mix the sauces for extra flavor. In a small bowl, combine soy sauce, oyster sauce, fish sauce, and sugar. Set this sauce aside. Now, heat vegetable oil in a large skillet or wok. Turn the heat to medium-high until the oil shimmers. Add minced garlic, sliced shallots, and chopped chilies to the hot oil. Stir-fry these for about 30 seconds. You want to smell the amazing aroma! Now it’s time to add the beef. Turn the heat up to high. Quickly add your sliced beef to the skillet. Stir-fry for about 2-3 minutes. Cook until the beef is just browned. Pour the sauce mix over the beef and stir well. Cook for an additional minute. This lets all the flavors meld together. Finally, remove the skillet from the heat. Add fresh Thai basil leaves to the beef. Toss gently until the basil wilts. Serve the tasty Thai basil beef over jasmine rice. Enjoy every bite! To get the best texture in your Thai basil beef, slice the meat correctly. Use sirloin or flank steak for great flavor. Freeze the steak for about 30 minutes. This makes it firm and easier to cut. Always slice against the grain. This helps the meat stay tender. Aim for thin slices, around 1/4 inch thick. This way, the beef cooks quickly and evenly. If you like it spicy, use more bird's eye chilies. Start with two, then taste the dish. You can add more if you want extra heat. For a milder dish, remove the seeds from the chilies. This reduces the spice without losing flavor. The sauce mix has soy sauce, oyster sauce, and fish sauce. Feel free to tweak these to match your taste. Add a bit more sugar if you like a sweeter dish. When serving Thai basil beef, make it look great! Start with a bed of jasmine rice. Spoon the beef mixture over the rice. For a pop of color, add extra Thai basil leaves on top. You can also place lime wedges on the side. This adds zest and freshness to each bite. A beautiful plate makes the meal more enjoyable. Enjoy your tasty creation! Pro Tips Use Fresh Ingredients: Fresh Thai basil makes a significant difference in flavor; try to source it from an Asian grocery store for the best taste. Control the Heat: Adjust the number of bird's eye chilies based on your spice tolerance to customize the dish to your liking. Quick Cooking: Ensure your skillet or wok is very hot before adding the beef; this helps to achieve a nice sear without overcooking. Let it Rest: After cooking, let the dish sit for a minute before serving to allow the flavors to develop further. {{image_2}} You can easily make a vegetarian version of Thai basil beef. Start with tofu or tempeh. Both soak up flavors well. Slice them into bite-sized pieces. Use the same sauce mix from the original recipe. Stir-fry the tofu or tempeh like you would the beef. Add fresh Thai basil at the end. You can also try seitan for a meaty texture. Feel free to switch out the beef for other proteins. Chicken or pork works well with this sauce. Thinly slice chicken breast or pork tenderloin. Follow the same cooking steps. Shrimp is another great option. It cooks quickly and adds a nice taste. Just be careful not to overcook the shrimp. Customize your dish with extra veggies for nutrition. Bell peppers, carrots, or snap peas add color and crunch. Slice them thin, so they cook fast. Add these veggies after the aromatics. Stir-fry for a couple of minutes before adding the meat. You can also toss in some baby corn or mushrooms for more flavor. After enjoying your Thai basil beef, let it cool first. Place leftovers in an airtight container. This helps keep the flavors fresh. Store the container in the fridge. Use the leftovers within 3 days for best taste. To reheat, use a skillet over medium heat. Add a splash of water or oil to keep it moist. Stir often for even heating. You can also use the microwave. Heat in short bursts of 30 seconds. Stir in between until hot. If you want to save some for later, freezing works well. Let the beef cool completely. Place it in a freezer-safe bag or container. Remove as much air as possible before sealing. It can last up to 2 months in the freezer. When ready to eat, thaw it in the fridge overnight. Reheat as described above for best results. For Thai Basil Beef, I recommend using sirloin or flank steak. Both cuts are tender and juicy. They slice well when cut against the grain. This makes them perfect for stir-frying. Thin slices cook quickly and keep their flavor. You can use dried basil, but fresh is best. Fresh Thai basil adds a bright flavor. It also gives a nice aroma. If you must use dried, use less. A teaspoon of dried basil can work in a pinch. Thai Basil Beef comes from Thailand. It is a popular street food dish. Chefs use fresh Thai basil and chili for flavor. This dish highlights the balance of sweet, salty, and spicy. It reflects the rich culture of Thai cooking. Serve Thai Basil Beef with jasmine rice. The rice soaks up the sauce and balances the meal. You can also add a fresh salad. A cucumber salad with lime is a great choice. It adds a crunchy texture and freshness. Thai Basil Beef is quick and easy to make. We explored key ingredients, sauces, and sides. I shared step-by-step cooking instructions to ensure success. Tips on slicing and spice levels improve your dish. Plus, you learned about tasty variations and storage methods. Try these ideas to make your meal special. Enjoy experimenting with flavors and textures. With this guide, you’ll master Thai Basil Beef and impress everyone at your table.

Thai Basil Beef Delight

A flavorful stir-fry featuring tender beef and aromatic Thai basil.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb sirloin or flank steak, thinly sliced against the grain
  • 4 cloves garlic, minced
  • 2 units shallots, thinly sliced
  • 2 units Thai bird's eye chilies, finely sliced
  • 2 tablespoons vegetable oil
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon sugar
  • 1 cup fresh Thai basil leaves
  • to taste cooked jasmine rice, for serving

Instructions
 

  • Start by preparing the steak. If it's not already thinly sliced, freeze it for about 30 minutes for easier slicing. Cut against the grain into bite-sized pieces.
  • In a small bowl, mix together the soy sauce, oyster sauce, fish sauce, and sugar. Set it aside for later.
  • Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers.
  • Add the minced garlic, sliced shallots, and chopped chilies to the hot oil. Stir-fry for about 30 seconds, until fragrant.
  • Increase the heat to high and add the sliced beef to the skillet. Stir-fry quickly for about 2-3 minutes, or until the meat is just browned.
  • Pour the sauce mix over the beef and stir well to combine. Cook for an additional minute to let the flavors meld.
  • Remove the skillet from the heat and add the fresh Thai basil leaves. Toss gently until they wilt and are evenly distributed throughout the beef.
  • Serve the Thai basil beef over a bed of jasmine rice.

Notes

Garnish with extra basil leaves and serve with lime wedges for added flavor.
Keyword beef, quick meal, stir-fry, Thai basil