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- 1 lb (450g) beef sirloin, thinly sliced against the grain - 2 tablespoons vegetable oil - 4 cloves garlic, minced - 2 fresh red chilies, sliced (adjust to your desired spice level) - 1 bell pepper (you can choose red or green), sliced into thin strips - 1 medium onion, sliced into thin wedges - 2 cups fresh Thai basil leaves, tightly packed - 3 tablespoons soy sauce - 1 tablespoon oyster sauce - 1 tablespoon fish sauce - 1 tablespoon brown sugar - Cooked jasmine rice, for serving - Fresh chilies - Lime wedges - Additional Thai basil Thai basil beef stir-fry needs fresh and vibrant ingredients. The beef sirloin gives a tender bite, while the Thai basil adds a unique flavor. You will want to use high-quality soy sauce, oyster sauce, and fish sauce for the best taste. The garlic and chilies bring in aromatic warmth, and the bell pepper and onion add a nice crunch. Each ingredient plays a key role in this dish. Optional garnishes like fresh chilies and lime wedges can enhance the flavor. The lime adds brightness, and fresh chilies let you adjust spice levels to your liking. More Thai basil on top makes the dish look appealing. Each ingredient works together to create a simple yet flavorful meal. Marinating beef adds great flavor and tenderness. For this dish, I slice 1 pound of beef sirloin thinly against the grain. In a medium bowl, I mix the beef with 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, and 1 tablespoon of fish sauce. I make sure the beef is well coated. I let it marinate for about 15 minutes at room temperature. This short time really helps the flavors get into the meat. First, I heat 2 tablespoons of vegetable oil in a large wok over medium-high heat. When the oil shimmers, I add 4 cloves of minced garlic and 2 sliced red chilies. I sauté them for about 30 seconds until they smell great. Next, I add 1 sliced onion and 1 sliced bell pepper. I stir-fry them for about 3 to 4 minutes. I want them to be tender but still crisp. After that, I raise the heat to high and add the marinated beef. I spread the beef out in the wok for even cooking. I stir-fry it for 3 to 5 minutes until it's browned and cooked through. To finish, I sprinkle 1 tablespoon of brown sugar over the stir-fry. I also add the remaining 2 tablespoons of soy sauce. I toss everything well to mix. Then, I add 2 cups of fresh Thai basil leaves. I stir until the basil wilts down, which takes about 1 minute. I remove the pan from heat and serve the stir-fry hot over jasmine rice. For a nice touch, I like to add extra Thai basil leaves and slices of chilies on top. I might also serve lime wedges on the side for a zesty kick! If you don't have beef, you can use chicken or pork. Sliced chicken breast works great. For a vegetarian option, try tofu or tempeh. They soak up the flavors well and add protein. You can swap the bell pepper for any other veggie you like. Broccoli or snap peas add a nice crunch. To stir-fry properly, heat your oil well. A hot wok is key for good texture. Add garlic and chilies first, then quickly toss in your veggies. Stir them fast to keep them crisp. When you add the beef, spread it out in the wok. This helps it cook evenly. Cook until it's brown but still tender. If you want more spice, add extra chilies or a dash of chili paste. For a sweet touch, increase the brown sugar slightly. You can also mix in other herbs like cilantro or mint for fresh flavors. A splash of lime juice at the end brightens up the dish too! {{image_4}} You can switch up the beef in this dish. Chicken, pork, or tofu work great. - For chicken, use thin slices of boneless breast or thigh. - Pork tenderloin is a nice choice if you want a change. - Tofu is perfect for a vegetarian option. Just press it to remove water. Each protein brings its own taste and texture. Adjust your cooking time based on what you choose. Thai basil beef stir-fry changes across Thailand. Each area adds its own twist. - In Bangkok, cooks might add more chilies for heat. - Northern regions may use different herbs, like mint. - Southern Thailand loves bold flavors, adding coconut milk or shrimp paste. Explore these variations for a taste of each region. Want to add a twist? Try new ingredients to spice things up. - Add sliced mushrooms for extra umami. - Bell peppers can be swapped for snow peas or green beans. - Consider a splash of lime juice for brightness. Experiment with flavors that excite you. It keeps the dish fun and fresh. To keep your Thai Basil Beef Stir-Fry fresh, store it in an airtight container. Place it in the fridge within two hours of cooking. This helps prevent bacteria growth. It will stay good for about three days. When ready to eat, look for any signs of spoilage. If you want to save some for later, freezing is a great option. Let the stir-fry cool completely before freezing. Use freezer-safe bags or containers. Try to remove as much air as possible before sealing. Your stir-fry can last for up to three months in the freezer. Label the bags with the date to keep track. To reheat and keep the dish tasty, use a skillet over medium heat. Add a splash of water or broth to help it steam. Stir often to heat it evenly. You can also use the microwave, but cover it to keep moisture in. Heat in short bursts, stirring in between. This keeps it from drying out and helps maintain the flavor. Thai basil has a unique flavor. It tastes spicy, sweet, and a bit peppery. Regular basil, like sweet basil, has a milder taste. Thai basil holds up well in cooking. You can use it in stir-fries, soups, and salads. Its flavor shines in dishes like Thai Basil Beef Stir-Fry. Yes, you can prep this dish in advance. Cook the beef and veggies, then cool them. Store them in an airtight container in the fridge. You can keep them for up to three days. When ready to eat, just heat them in a pan. Add fresh basil just before serving for the best flavor. Serve this dish with jasmine rice for a perfect pairing. You can also try it with steamed vegetables. A simple cucumber salad works well too. If you like, add lime wedges for a zesty kick. This helps brighten the meal and adds freshness. This blog post detailed how to make a delicious Thai basil beef stir-fry. We covered essential ingredients, marination, and cooking steps. I shared tips for ingredient swaps and cooking techniques to ensure great texture and flavor. You also learned about different proteins and how to store leftovers. Prepare this stir-fry at home to savor its bold flavors. Enjoy your cooking adventure!

Thai Basil Beef Stir-Fry

Looking to spice up your weeknight dinner? Try this delicious Thai Basil Beef Stir-Fry recipe! Featuring tender beef sirloin, vibrant vegetables, and the aromatic flavors of Thai basil, this dish is quick to prepare and bursting with taste. Perfectly served over fluffy jasmine rice, it's a meal the whole family will love. Click through for step-by-step instructions and tips to make your stir-fry a hit at the dinner table!
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Ingredients
  

1 lb (450g) beef sirloin, thinly sliced against the grain

2 tablespoons vegetable oil

4 cloves garlic, minced

2 fresh red chilies, sliced (adjust to your desired spice level)

1 bell pepper (you can choose red or green), sliced into thin strips

1 medium onion, sliced into thin wedges

2 cups fresh Thai basil leaves, tightly packed

3 tablespoons soy sauce

1 tablespoon oyster sauce

1 tablespoon fish sauce

1 tablespoon brown sugar

Cooked jasmine rice, for serving

Instructions
 

Marinate the Beef: In a medium-sized bowl, combine the thinly sliced beef with 1 tablespoon of soy sauce, oyster sauce, and fish sauce. Mix well so that the beef is evenly coated, then let it marinate for about 15 minutes at room temperature to enhance the flavors.

    Prepare the Stir-Fry: In a large wok or a heavy skillet, heat the vegetable oil over medium-high heat. Once the oil is shimmering, add the minced garlic and sliced chilies, sautéing them for approximately 30 seconds until they become fragrant and aromatic.

      Add Vegetables: Next, introduce the sliced onion and bell pepper into the wok. Continue to stir-fry for about 3-4 minutes, or until the vegetables are tender yet still crisp.

        Cook the Beef: Raise the heat to high and add the marinated beef to the wok, making sure to spread it out for even cooking. Stir-fry for 3-5 minutes, or until the beef is browned and cooked through to your liking.

          Finish the Dish: Sprinkle the brown sugar over the stir-fry and add the remaining 2 tablespoons of soy sauce. Toss everything together well to combine. Add the fresh Thai basil leaves, stirring until they wilt down, which should take around 1 minute.

            Serve: Remove the pan from heat. Serve the stir-fry hot over a fluffy bed of jasmine rice.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                - Presentation Tips: Serve the dish in a large bowl or a wide plate, topped with additional fresh Thai basil leaves and slices of red chilies for a pop of color. For a zesty touch, add lime wedges on the side, allowing guests to squeeze a little juice over the dish before enjoying!