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Thai basil beef with peppers and chilies is served beside fluffy white rice, chopped peanuts, and fresh lime.
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Thai Basil Beef

Thai Basil Beef with silky velveted flank steak, crisp bell peppers and onions, and a deeply savory oyster and fish sauce glaze finished with fresh Thai basil folded in off the heat. High heat, 30 minutes, and better than most Thai restaurants.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner, Lunch
Cuisine: Asian
Keyword: thai basil beef, Thai beef stir fry
Servings: 4
Calories: 370kcal
Author: Joanna Cismaru

Ingredients

For the beef marinade

  • 1½ pounds flank steak or sirloin thinly sliced against the grain
  • 1 tablespoon cornstarch
  • 1 tablespoon soy sauce
  • 1 teaspoon vegetable oil

For the sauce

For the beef and vegetables

  • 2 tablespoons vegetable oil
  • 1 medium red bell pepper thinly sliced
  • 1 medium yellow bell pepper thinly sliced
  • 1 small onion sliced
  • 4 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 2 to 3 Thai chilies sliced, or 1 teaspoon red pepper flakes
  • 1½ cups fresh Thai basil leaves
US Customary - Metric

Instructions

  • Velvet the beef first. In a bowl, toss the 1½ pounds sliced beef with the 1 tablespoon cornstarch, 1 tablespoon soy sauce, and 1 teaspoon vegetable oil until every piece is coated. Let it sit for 20 minutes at room temperature. This is the step that gives you that silky, tender beef you get at restaurants, the cornstarch forms a light coating that protects the meat from the high heat and locks in the juices.
    Thinly sliced steak is combined with cornstarch and seasonings in a glass bowl, then mixed until evenly coated.
  • While the beef marinates, whisk together the 3 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 tablespoon fish sauce, 1 tablespoon brown sugar, 1 teaspoon rice vinegar, and ¼ cup beef broth in a small bowl. Set it within arm's reach of the stove, because this dish moves fast once it starts.
    Stir-fry sauce ingredients are combined in a glass bowl, then whisked until smooth and evenly blended for cooking.
  • Heat the 2 tablespoons vegetable oil in a large skillet or wok over high heat until it shimmers. High heat is the whole secret to this dish, so do not rush it, let the pan get properly hot. Add the velveted beef in a single layer and let it sear undisturbed for 1 minute before stirring. Cook for 2 to 3 minutes total, until browned but not fully cooked through, then push it to one side or scoop it out onto a plate.
    Thinly sliced beef cooks in a hot wok, changing from pink to browned while releasing flavorful juices.
  • Add the sliced red and yellow peppers and the sliced onion to the same pan. Stir fry for 2 minutes, until they are crisp tender and starting to char at the edges.
    Sliced red and yellow bell peppers with onions are added to a wok, then sautéed until slightly softened.
  • Add the 4 cloves minced garlic, 1 tablespoon grated ginger, and the Thai chilies. Stir for 30 seconds, just until fragrant, taking care not to burn the garlic.
    Minced garlic, ginger, and chilies are added to sautéed peppers and onions before everything cooks together until fragrant.
  • Return the beef to the pan and pour in the sauce. Toss everything together and cook for 1 to 2 minutes, until the sauce thickens slightly and coats the beef and vegetables.
    Cooked steak strips are returned to sautéed peppers and onions, then tossed together until evenly combined and saucy.
  • Turn off the heat and fold in the 1½ cups Thai basil leaves, stirring just until they wilt. They go in at the very end so they keep their color and that distinct peppery anise flavor, which dies if you cook it too long.
    Fresh Thai basil leaves are added to beef and peppers, then stirred until wilted throughout the finished dish.
  • Serve over the 3 cups warm jasmine rice, topped with the ⅓ cup chopped peanuts and lime wedges.

Notes

  1. Velvet the beef: Don't skip the 20 minute cornstarch marinade. It's what gives you silky tender beef instead of tough chewy beef and it's the same technique restaurants use.
  2. Slice against the grain: Shortens the muscle fibers and gives you more tender beef. Freeze for 20 to 30 minutes first for cleaner thinner slices.
  3. High heat throughout: Stir fry lives and dies by heat. Medium heat isn't the move.
  4. Prep everything first: Once the wok is hot this dish moves fast. Sauce whisked, vegetables sliced, beef ready, everything within arm's reach before you start.
  5. Cook beef in batches if needed: Crowding the pan drops the temperature and you end up steaming instead of searing.
  6. Thai basil goes in off the heat: Fold it in after you turn off the burner and stir just until wilted. Cook it too long and you lose the color and the flavor.
  7. Fish sauce: It smells alarming in the bottle but doesn't make the finished dish taste fishy. It adds deep savory umami that you can't replicate with anything else. Extra soy sauce is the best substitute if needed.
  8. Thai chilies: Start with 2 if you're heat sensitive. Red pepper flakes work as a substitute, start with 1 teaspoon and adjust.
  9. Thai basil vs regular basil: Thai basil has a spicy peppery anise flavor that regular basil can't replicate. Find it at Asian grocery stores or well stocked supermarkets. Use regular only as an absolute last resort.
  10. Serve immediately: Stir fry doesn't wait. The Thai basil loses its color and aroma as it sits.
  11. Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat in a hot skillet rather than the microwave to preserve the texture.

Nutrition

Serving: 1serving | Calories: 370kcal | Carbohydrates: 14g | Protein: 40g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 102mg | Sodium: 1297mg | Potassium: 891mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1485IU | Vitamin C: 100mg | Calcium: 79mg | Iron: 4mg
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