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- 1 lb (450g) flank steak, thinly sliced - 2 cups fresh Thai basil leaves - 3 tablespoons soy sauce - 1 tablespoon oyster sauce - 1 tablespoon fish sauce - 1 tablespoon brown sugar The flank steak is the star of this dish. It cooks quickly and is very tender. The fresh Thai basil adds a unique flavor that makes the dish stand out. The sauces and brown sugar create a perfect balance of salty and sweet. - 1 bell pepper, sliced (red or green) - 2 red chilies, sliced (adjust for spice preference) - Additional spices Adding bell peppers gives the dish extra color and crunch. Red chilies bring heat, so adjust them to your taste. You can also throw in some extra spices if you want more flavor. - Cooked jasmine rice - Lime wedges for garnish - Extra basil leaves Serving the beef over jasmine rice helps soak up the delicious sauce. Lime wedges add a tangy kick. Extra basil leaves on top make the dish look fresh and bright. {{ingredient_image_1}} - Slicing the flank steak: Begin by slicing the flank steak thinly. Aim for 1/4 inch thick slices. This helps the meat cook fast and stay tender. - Mince the garlic and slice chilies: Next, mince four cloves of garlic. Then, slice two red chilies. If you prefer less heat, use fewer chilies or remove the seeds. - Heating the skillet and oil: Heat two tablespoons of vegetable oil in a large skillet over high heat. When the oil shimmers, it’s ready. - Sautéing garlic and chilies: Add the minced garlic and sliced chilies to the hot oil. Sauté them for 30 seconds until they smell great. - Searing the beef and cooking vegetables: Quickly add the sliced flank steak. Spread it out in a single layer and let it sear for 1-2 minutes. Then, stir-fry for another 2-3 minutes until browned. Remove the beef and set aside. Add one tablespoon of oil to the skillet. Toss in a sliced bell pepper and stir-fry for 1-2 minutes until it's slightly tender but still crisp. - Mixing sauces and returning beef to pan: Return the beef to the skillet. Pour in three tablespoons of soy sauce, one tablespoon of oyster sauce, one tablespoon of fish sauce, and one tablespoon of brown sugar. Stir everything well to coat the beef and vegetables. - Adding Thai basil and serving: Toss in two cups of fresh Thai basil leaves. Stir until they wilt, about 30 seconds. Serve your Spicy Thai Basil Beef over cooked jasmine rice. Enjoy with lime wedges and extra basil for garnish. To make Spicy Thai Basil Beef truly shine, use high-quality sauces. Good soy sauce and fish sauce make a big difference. They give depth and umami to your dish. Adjust spice levels based on your taste. If you love heat, add more chilies. If you prefer milder flavors, use fewer. Cook over high heat. This helps the meat sear quickly and keeps it tender. When stir-frying, timing is key. Sear the beef for just 1-2 minutes before stirring. This step locks in the juices and keeps the meat from getting tough. Stir-fry the veggies just until they are slightly tender. This keeps them crunchy and bright. Plating matters! Serve your beef over a bed of jasmine rice. This adds a nice contrast. Use a large spoon to create a nice mound. Garnish with lime wedges and extra basil leaves. This not only looks pretty but adds fresh flavor. A colorful dish is always more inviting! Pro Tips Choose the Right Cut: Flank steak is ideal for stir-frying due to its tenderness and flavor. Make sure to slice it against the grain for the best texture. Adjust Spice Level: Control the heat by adjusting the number of red chilies used. For a milder version, you can remove the seeds or use fewer chilies. Fresh Basil is Key: Always use fresh Thai basil for the best flavor. It adds a unique aromatic quality that dried herbs cannot replicate. Don’t Overcook the Vegetables: To maintain a crispy texture, stir-fry the bell peppers until just tender. They should still have a bit of crunch when served. {{image_2}} You can easily swap the beef for chicken or pork. Thin slices of chicken breast work great here. They cook quickly and soak up all the flavor. If you prefer pork, look for tender cuts like pork loin. For a vegetarian option, use tofu. Firm tofu absorbs flavors well and adds protein. Just press it to remove extra moisture before cooking. Want to add more crunch? Toss in some sliced carrots or snap peas. They add color and texture. You can also try different herbs. If you can’t find Thai basil, basil or mint will work. Each herb gives a unique twist to the dish. You can make this dish gluten-free by using tamari instead of soy sauce. This soy sauce alternative has the same rich taste but no gluten. For a low-carb version, skip the brown sugar and serve it over cauliflower rice. This keeps the meal light without losing flavor. To store your Spicy Thai Basil Beef, let it cool first. This helps keep food safe. Use an airtight container to keep it fresh. Place the beef in the fridge. It stays good for up to three days. If you want to keep it longer, freeze it. Use freezer bags to save space. Remove as much air as possible before sealing. Label your bags with the date. When you're ready to eat, reheat the beef. The best way is to use a skillet. Heat it over medium heat. Add a splash of water or broth to keep it moist. Stir it often to heat evenly. This keeps the beef tender. You can also use the microwave. Place it in a bowl and cover it. Heat for 1-2 minutes, checking often. Meal prep can save time during busy days. You can freeze portions of Spicy Thai Basil Beef. Divide it into serving sizes. This way, you can pull out just what you need. Pair it with jasmine rice or veggies for a full meal. You can also use it in wraps or salads. Mixing it with different grains adds variety to your meals. If you cannot find Thai basil, you can use other herbs. Sweet basil is a good choice. It has a milder flavor. You can also try using mint or cilantro. These herbs add fresh notes but taste different. They will change the dish's flavor, but it will still be tasty. The spiciness of Spicy Thai Basil Beef can vary. You can adjust it by adding or reducing chilies. For less heat, use fewer red chilies or remove the seeds. If you love spice, add more chilies or use hotter peppers. This dish can suit all spice levels! Yes, you can make this dish ahead of time. Store leftovers in an airtight container in the fridge. It will last about three days. To reheat, use a pan on medium heat. Add a splash of water to keep it moist. Enjoy it with fresh rice for a quick meal. We've covered how to make Spicy Thai Basil Beef. You learned about the main ingredients like flank steak and Thai basil. I provided step-by-step instructions for prepping and cooking the dish. We discussed tips for great flavors and ways to present your meal well. Variations and storage options also help you adapt the recipe to your taste. Ultimately, this dish is simple, tasty, and versatile. Enjoy making it your own!

Fiery Thai Basil Beef

A spicy and flavorful stir-fry featuring tender flank steak and aromatic Thai basil.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb flank steak, thinly sliced
  • 3 tablespoons vegetable oil
  • 4 cloves garlic, minced
  • 2 red chilies sliced
  • 1 bell pepper sliced (red or green)
  • 2 cups fresh Thai basil leaves
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • none cooked jasmine rice (for serving)
  • none lime wedges and extra basil for garnish

Instructions
 

  • Heat 2 tablespoons of vegetable oil in a large skillet or wok over high heat until shimmering.
  • Add the minced garlic and sliced red chilies to the hot oil, sautéing for about 30 seconds or until fragrant.
  • Quickly add the sliced flank steak to the skillet, spreading it out in a single layer. Let it sear for 1-2 minutes without stirring, then stir-fry until just browned (2-3 minutes).
  • Remove the beef from the skillet and set aside. Add the remaining tablespoon of oil to the same skillet.
  • Toss in the sliced bell pepper and stir-fry for 1-2 minutes until slightly tender but still crisp.
  • Return the beef to the skillet. Pour in the soy sauce, oyster sauce, fish sauce, and brown sugar. Stir everything together, allowing the beef and vegetables to coat evenly in the sauce.
  • Add the fresh Thai basil leaves and toss them in until wilted, about 30 seconds.
  • Remove from heat and let the flavors meld for a minute or two.
  • Serve the Spicy Thai Basil Beef over a mound of jasmine rice. Garnish with lime wedges and extra basil leaves.

Notes

Adjust the number of chilies based on your spice preference.
Keyword beef, spicy, stir fry, Thai basil