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Stir Fried Thai Basil Chili Beef

Thai Inspired Beef Stir Fry With Basil And Chilies

A  quick  stir  fry  inspired  by  Thai flavors. 

Course Main Course
Cuisine Thai
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Author Syama

Ingredients

  • 3/4 lb Beef (300g)
  • 1 bunch Basil (About 15 to 20 leaves) Notes 1
  • 6- 8 Thai Chilies Notes 2
  • 6 Tbsp Neutral flavor oil Notes 3
  • 1 Tsp Dark Brown Sugar
  • 2 Tbsp Thai Fish Sauce
  • 3 Cloves Garlic
  • 1 Tsp Fresh Ginger Minced
  • 1 Shallot
  • ½ Tsp Lemon Juice To Taste
  • 1 Tsp Corn Starch
  • 2 Tbsp Water
  • Salt If Needed

To Serve

  • Jasmine Rice

Instructions

  1. Wash and dry the basil leaves thoroughly. Take about 4 to 5 leaves and finely chop them to make about 2 Tbsp of chopped leaves.
  2. If the beef is not sliced , slice it against the grain into thin strips. Mix together the fish sauce, brown sugar , lemon juice, corn starch and water. Pour over the beef and toss well to coat. Set aside for 5 minutes.
  3. Heat the wok with 6 tbsp of oil.
  4. Fry the basil leaves until t turns bright green and crisp. Drain and reserve. Remove 4 tbsp of the oil and add the chopped ginger, garlic shallots and chilies. Stir fry for 30 seconds. Drain the beef from the marinade , reserving the juices. Stir fry the beef over high heat ( if needed do it in 2 to 3 batches.). It takes about 3 minutes for each batch to cook. As soon as the beef browns stop cooking.
  5. Move the meat to the side (if smaller wok then remove from the wok ). Add reserved marinate to the wok . As soon as it boils toss the meat to coat and turn off the heat. Taste and adjust salt and lemon juice.
  6. Toss the fried basil leaves over and serve hot.

Recipe Notes

  1. Use  Italian  basil or  Thai  basil  - which ever  is  available 
  2. Thai Chilies  are  spicy.  Leave  them   whole to   reduce  heat or  slice into thin  rounds   for an added  kick.
  3. Oils  that have high  smoking  point  are preferred  while  stir  frying.  Use Peanut  oil or  similar.
  4. For a saucier version, mix 1 tsp cornstarch with 2 Tbsp water and a dash of fish sauce and add to the wok along with the reserved marinade.
  5. For a  colorful version add a sliced red Bell peppers or  other  crunchy vegetables  to the stir fry.  If  using  stir  fry them for  30 seconds  right  after  the  shallots  are  stir fried.