Description
This classic Thai stir-fry is packed with bold flavors, featuring tender beef, fragrant Thai basil, and a savory-sweet sauce. It’s quick to make and perfect for serving over steamed rice!
Ingredients
Units
Scale
For the Beef:
- 1 lb (450g) flank steak or sirloin, thinly sliced
- 1 tbsp vegetable oil
- 4 cloves garlic, minced
- 2 Thai chilies, finely chopped (adjust to taste)
- 1 small onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 cup fresh Thai basil leaves
For the Sauce:
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp dark soy sauce (for color, optional)
- 1 tbsp brown sugar
- 2 tbsp water
Instructions
- Prepare the sauce: In a small bowl, mix oyster sauce, soy sauce, fish sauce, dark soy sauce (if using), brown sugar, and water. Set aside.
- Sauté the aromatics: Heat oil in a large skillet or wok over medium-high heat. Add minced garlic and Thai chilies. Stir-fry for 30 seconds until fragrant.
- Cook the beef: Add the sliced beef and cook for 2–3 minutes until browned.
- Add vegetables: Toss in the sliced onion and bell pepper. Stir-fry for another 2 minutes until slightly softened.
- Sauce it up: Pour in the prepared sauce and stir well, coating the beef and veggies evenly. Let it simmer for 1 minute.
- Add Thai basil: Turn off the heat and stir in the basil leaves. They will wilt from the residual heat.
- Serve: Enjoy immediately over steamed jasmine rice.
Notes
- Thai Basil vs. Regular Basil: Thai basil has a slightly spicy, anise-like flavor. If unavailable, substitute with Italian basil, though the taste will be slightly different.
- Protein Swap: You can replace beef with ground beef, chicken, pork, or tofu for variations.
- Spice Level: Adjust the number of Thai chilies to your heat preference.