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.
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
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.
Add green beans, zucchini, or baby corn for extra veggies and color.
Cooks Tips
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
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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