This Thai Basil Beef is a vibrant, fast-cooking weeknight dinner that captures the bold flavors of Southeast Asian cuisine. Tender slices of beef are seared in a hot wok with aromatic garlic and fiery jalapenos, then tossed with a savory-sweet sauce made from fish sauce, soy sauce, and sugar. The dish is finished with a generous handful of fresh basil, which wilts slightly to release its distinct anise-like fragrance. The result is a perfect balance of spicy, salty, and sweet notes with a pleasant crunch from the green bell peppers. It comes together in under thirty minutes, making it ideal for busy evenings. Serve it over steamed jasmine rice or with thin rice noodles to soak up the delicious sauce. This recipe is a favorite for its simplicity and intense flavor profile.
Thai Basil Beef
Description
This Thai Basil Beef is a vibrant, fast-cooking weeknight dinner that captures the bold flavors of Southeast Asian cuisine. Tender slices of beef are seared in a hot wok with aromatic garlic and fiery jalapenos, then tossed with a savory-sweet sauce made from fish sauce, soy sauce, and sugar. The dish is finished with a generous handful of fresh basil, which wilts slightly to release its distinct anise-like fragrance. The result is a perfect balance of spicy, salty, and sweet notes with a pleasant crunch from the green bell peppers. It comes together in under thirty minutes, making it ideal for busy evenings. Serve it over steamed jasmine rice or with thin rice noodles to soak up the delicious sauce. This recipe is a favorite for its simplicity and intense flavor profile.Ingredients
Directions
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Peel and chop the garlic cloves.
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Seed the jalapenos, removing the white membrane, and slice them.
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Cut the green bell pepper into thin slices.
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Thinly slice the beef steak across the grain.
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Heat a wok over high heat and add the peanut oil.
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Add the garlic and stir-fry for a very brief moment until fragrant.
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Add the sliced jalapenos and green bell peppers; stir-fry for a few minutes until slightly tender but still crisp.
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Add the sliced beef to the wok.
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Stir-fry for just a couple of minutes so that the meat sears to medium-rare.
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Quickly add the fish sauce, soy sauce, sugar, and ground white pepper.
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Toss everything together for a moment to coat the beef and vegetables.
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Remove from heat and immediately toss in the chopped fresh basil.
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Serve immediately with thin noodles or steamed rice.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 157.0kcal
- % Daily Value *
- Total Fat 15.3g24%
- Saturated Fat 2.8g14%
- Cholesterol 0.0mg0%
- Sodium 2.6mg1%
- Total Carbohydrate 5.2g2%
- Dietary Fiber 1.5g6%
- Sugars 3.5g
- Protein 0.9g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For the best texture, ensure your wok is very hot before adding the beef to get a good sear.
If you cannot find fresh Thai basil, regular sweet basil can be used, though the flavor will be slightly different. Dried basil is a weak substitute but will work in a pinch.
Thai fish sauce is essential for the authentic salty-umami flavor. If you must substitute, use soy sauce but reduce the amount slightly to account for saltiness.
This recipe is adapted from "The Frugal Gourmet on our Immigrant Ancestors" by Jeff Smith.
Adjust the number of jalapenos based on your preferred heat level. Removing the seeds and membrane reduces the spiciness significantly.
