Name: Bangkok Beef & Basil
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 lb flank steak or sirloin** (thinly sliced across the grain); 1 tbsp cornstarch; 1 tbsp neutral oil (like avocado or grapeseed); 4 cloves garlic (minced); 2 shallots (thinly sliced); 3 Thai bird’s eye chilies (finely chopped (adjust for heat)); 1 small red bell pepper (thinly sliced); 2 tbsp fish sauce; 1 tbsp soy sauce; 2 tsp dark soy sauce (adds depth and color); 1 tbsp oyster sauce; 1 tsp palm sugar (or brown sugar); ½ cup Thai basil leaves (regular basil if unavailable); 1 tsp rice vinegar or lime juice (optional, for balance); Cooked jasmine rice (for serving); Optional: chopped roasted peanuts or a fried egg for topping

Bangkok Beef & Basil

This Bangkok Beef & Basil recipe brings together the bold flavors of Thailand with a slightly smoky, street-food flair. Tender strips of beef are stir-fried with garlic, shallots, and Thai chilies, then finished with a fragrant blend of Thai basil and a sweet-salty umami sauce. Served over jasmine rice or in crisp lettuce cups, this dish balances heat, sweetness, and depth, making it a weeknight favorite that feels like a trip to Bangkok’s bustling night markets.

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Prep Time 15

Cook Time 20

Total Time 35

Course Main Course

Cuisine Asian

Servings

Calories 32 kcal

Ingredients

1 lb flank steak or sirloin** thinly sliced across the grain
1 tbsp cornstarch
1 tbsp neutral oil like avocado or grapeseed
4 cloves garlic minced
2 shallots thinly sliced
3 Thai bird’s eye chilies finely chopped (adjust for heat)
1 small red bell pepper thinly sliced
2 tbsp fish sauce
1 tbsp soy sauce
2 tsp dark soy sauce adds depth and color
1 tbsp oyster sauce
1 tsp palm sugar or brown sugar
½ cup Thai basil leaves regular basil if unavailable
1 tsp rice vinegar or lime juice optional, for balance
Cooked jasmine rice for serving
Optional: chopped roasted peanuts or a fried egg for topping

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Instructions

Prep the beef: In a bowl, toss the beef with cornstarch and a pinch of salt. Let sit for 10 minutes while prepping other ingredients.
Make the sauce In a small bowl, mix the fish sauce, soy sauces, oyster sauce, and sugar. Set aside.
Sear the beef: Heat a wok or skillet over high heat. Add oil, then beef in a single layer. Let it sear undisturbed for 1 minute, then stir-fry until just browned. Remove and set aside.
Aromatics: In the same pan, lower the heat slightly. Add garlic, shallots, and chilies. Stir-fry until fragrant, about 1 minute.
Vegetables & Sauce: Add red pepper and sauté 1–2 minutes. Return the beef to the pan, pour in the sauce, and stir-fry for another 1–2 minutes until everything is coated and slightly caramelized.
Finish with basil: Toss in Thai basil and cook just until wilted. Add a splash of rice vinegar or lime juice if desired.
Serve: Spoon over hot jasmine rice or into lettuce cups. Top with peanuts or a fried egg if desired.

Notes

For a low-carb version, serve over cauliflower rice or wrapped in butter lettuce. Leftovers keep well — store in the fridge up to 3 days and reheat gently to preserve basil flavor.
Add green beans, zucchini, or baby corn for extra veggies and color.

Cooks Tips

Slice it right: Freeze the beef for 20 minutes before slicing to make thin cuts easier. Always cut against the grain for tenderness. Basil choice matters: Thai basil has a licorice-like flavor that really sets this dish apart from standard basil.
Chili control: Use fewer Thai chilies or sub in a mild chili if you’re sensitive to spice.
Wok heat: A screaming hot pan is key for getting that authentic char and flavor

Nutrition

Serving: 1.5 cupCalories: 32kcalCarbohydrates: 7gProtein: 1gFat: 0.04gSaturated Fat: 0.01gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gSodium: 1085mgPotassium: 92mgFiber: 1gSugar: 2gVitamin A: 2IUVitamin C: 2mgCalcium: 16mgIron: 0.4mg

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