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To make spicy Thai basil beef, gather these main ingredients: - 1 lb (450g) flank steak, thinly sliced against the grain - 3 tablespoons vegetable oil - 4 cloves garlic, minced - 2 Thai bird's eye chilies, finely sliced (adjust for heat preference) - 1 red bell pepper, sliced - 1 cup green beans, trimmed - 1 cup fresh Thai basil leaves Each ingredient adds its unique taste. The flank steak gives a nice texture. Garlic and chilies bring heat and flavor, while the bell pepper and green beans add crunch. Fresh Thai basil adds a fragrant finish that makes this dish shine. For the sauce, you will need: - 3 tablespoons soy sauce - 1 tablespoon fish sauce - 1 teaspoon sugar - 1 teaspoon cornstarch mixed with 2 tablespoons water These ingredients create a balanced sauce. Soy sauce adds saltiness. Fish sauce gives depth. Sugar offsets the saltiness and adds a hint of sweetness. The cornstarch mix thickens the sauce for a nice coating. To cook this dish, have these tools ready: - Large skillet or wok - Sharp knife for slicing - Cutting board - Measuring spoons - Small bowl for mixing sauce These tools make cooking smooth and easy. A good knife helps with slicing the steak. A skillet or wok allows for high heat cooking, which is key for stir-frying. Each tool plays a part in making your cooking experience enjoyable. {{ingredient_image_1}} 1. Gather all your ingredients. You need flank steak, garlic, chilies, and fresh basil. 2. Thinly slice the flank steak against the grain. This makes it tender. 3. Mince the garlic and slice the chilies. Adjust the number based on your spice level. 4. Slice the red bell pepper and trim the green beans. Make sure they are ready to cook. 1. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. 2. Add the minced garlic and sliced chilies. Sauté for about 30 seconds until fragrant. 3. Increase the heat to high and add the sliced flank steak. Stir-fry for about 2-3 minutes. 4. Once the beef is browned, toss in the sliced red bell pepper and green beans. Stir-fry for 2 more minutes. 5. In a small bowl, mix the soy sauce, fish sauce, sugar, and cornstarch-water mixture. 6. Pour the sauce over the beef and vegetables, stirring to combine. Cook for another minute until the sauce thickens. 7. Remove the skillet from heat. Fold in the fresh Thai basil leaves until just wilted. 1. Use fresh Thai basil for the best flavor. Its aroma adds depth to the dish. 2. Adjust cooking time based on how you like your vegetables. Tender-crisp is ideal. 3. Pair the dish with jasmine rice to balance the spice and flavor. It makes a great base. To control the heat in your spicy Thai basil beef, start with fewer chilies. You can use one Thai bird's eye chili and taste the dish. If you want more heat, add another chili. Removing seeds from the chilies also helps reduce heat. Remember, you can always add spice, but you can't take it away! Flank steak works best for this dish. It is thin and cooks fast. You can also use sirloin or ribeye if you prefer. Make sure to slice the beef against the grain. This ensures tender bites. Thin slices also absorb flavors well, making your dish even tastier. While Thai basil is key, you can add other herbs. Consider using cilantro or mint for fresh notes. You can also add a squeeze of lime. This will brighten the dish and balance the spices. Experiment and find your perfect blend of flavors. Pro Tips Slice Against the Grain: This technique ensures the beef is tender and easy to chew. Always cut perpendicular to the muscle fibers. Adjusting Heat Levels: If you prefer a milder dish, remove the seeds from the bird's eye chilies or use fewer chilies to control the spiciness. Fresh Basil is Key: For the best flavor, add the Thai basil at the end of cooking to preserve its aroma and vibrant taste. Make It a Meal: Serve this dish with jasmine rice or rice noodles to soak up the delicious sauce and make it more filling. {{image_2}} You can make a tasty vegetarian version of this dish. Instead of beef, use mushrooms or eggplant. These veggies soak up flavors well. You can also use cooked lentils for protein. Use the same sauce to keep it flavorful. Add more veggies like carrots or zucchini for crunch. This version is just as satisfying! You can swap flank steak for other proteins. Chicken thighs work great and stay juicy. Thinly slice pork tenderloin for a nice change too. For a plant-based option, use firm tofu. Press the tofu to remove water and then cube it. Cook it until golden brown for a great texture. Adjust the cooking time based on the protein you choose. Feel free to change the veggies in this dish. Broccoli or snow peas add a nice crunch. You can mix in bell peppers of different colors for a vibrant look. If you love greens, add spinach or bok choy. The key is to keep the veggies crisp. Add them at the right time in the cooking process to keep them fresh. To keep your spicy Thai basil beef fresh, place it in an airtight container. Make sure to let it cool to room temperature first. Store it in the fridge for up to three days. If you're packing it for lunch, consider using smaller containers for easy portions. Reheat the leftovers in a skillet over medium heat. Add a splash of water or broth to keep it moist. Stir often until heated through, which takes about five to seven minutes. You can also use a microwave. Heat in short bursts of 30 seconds until warm. Stir well between each burst to avoid hot spots. If you want to freeze your dish, let it cool completely. Then, place it in a freezer-safe container. It lasts for about three months in the freezer. When you're ready to eat, thaw it overnight in the fridge. Reheat it as mentioned above. This lets you enjoy your spicy Thai basil beef later without losing flavor. The best beef for stir-frying is flank steak. It has a great flavor and cooks quickly. Slice it thin against the grain for tender bites. Other good options include sirloin or ribeye. These cuts are also tender and full of flavor. You can use dried basil, but fresh is better. Fresh Thai basil adds a unique flavor that dried basil can't match. If you must use dried, use less. About one tablespoon of dried basil can work for this dish. To make this dish less spicy, use fewer bird's eye chilies. You can also remove the seeds and membranes for less heat. Another option is to add more vegetables to balance the spice. Serve it with a side of jasmine rice to cool it down. Serve Spicy Thai Basil Beef over steamed jasmine rice. The rice soaks up the savory sauce well. You can also add a side of stir-fried vegetables or a light salad. For a refreshing touch, serve with cucumber slices or a simple cucumber salad. In this post, we explored the key ingredients for Spicy Thai Basil Beef, including sauce tips and tools needed. I shared step-by-step instructions, plus ways to adjust spice levels and enhance flavors. We also covered tasty variations and essential storage methods. This dish is versatile and fun to make. You now have all you need to enjoy this meal. Happy cooking!

Fiery Thai Basil Beef

A spicy and flavorful stir-fry featuring tender beef, fresh vegetables, 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 against the grain
  • 3 tablespoons vegetable oil
  • 4 cloves garlic, minced
  • 2 Thai bird's eye chilies finely sliced (adjust for heat preference)
  • 1 red bell pepper sliced
  • 1 cup green beans, trimmed
  • 1 cup fresh Thai basil leaves
  • 3 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 teaspoon sugar
  • 1 teaspoon cornstarch mixed with 2 tablespoons water

Instructions
 

  • Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and sliced bird's eye chilies, sautéing for about 30 seconds until fragrant.
  • Increase the heat to high and add the sliced flank steak. Stir-fry for about 2-3 minutes until the beef is browned and cooked through.
  • Toss in the sliced red bell pepper and green beans, stir-fry for an additional 2 minutes until the vegetables are tender-crisp.
  • In a small bowl, mix together the soy sauce, fish sauce, sugar, and the cornstarch-water mixture. Pour this sauce over the beef and vegetables, stirring to combine. Cook for another minute until the sauce thickens slightly.
  • Finally, remove the skillet from heat and fold in the fresh Thai basil leaves until just wilted from the residual heat.

Notes

Serve over steamed jasmine rice, garnishing with extra basil leaves and finely sliced chilies.
Keyword beef, spicy, stir fry, Thai basil