Beef and Basil Stir-fry (Thai Recipe) 泰式炒牛肉和罗勒

oyster sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: soy sauce

Low-sodium soy sauce reduces sodium intake while still providing umami flavor.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: soy sauce

Soy sauce is more accessible and can mimic the salty flavor.

Julienne cut half a bell pepper and set it aside.

Slice the beef about 1/8 of an inch thick after partially freezing it for 20 minutes.

Marinate the beef with 1/2 teaspoon of baking soda, 1 tablespoon of soy sauce, and 2 teaspoons of corn starch; blend thoroughly and set aside for 30 minutes.

Pluck the leaves off the stems of 4 ounces of Thai basil and wash them.

Pound together 2 garlic cloves and 4 Birds Eye chilies to make a paste.

In a cup, mix 3 tablespoons of water, 1 teaspoon sugar, 2 teaspoons corn starch, 1 tablespoon fish sauce, and 1 tablespoon oyster sauce to make a stir-fry sauce; mix well and set aside.

Heat 2 tablespoons of vegetable oil in a wok over medium to high flame.

Toss in the beef, separating the slices for even cooking; brown the undersides and set aside when about 80% cooked.

Wipe off the oil left in the wok, then heat 1 tablespoon of oil over medium to high flame.

Add the garlic and chili paste, stirring constantly to avoid burning; once aromatic, add the bell pepper and cook for about 10 seconds.

Toss in the beef and pour in the stir-fry sauce; stir and mix evenly until the sauce thickens.

Fold in the basil for about 10 seconds until wilted, then turn off the heat and plate immediately.

Serve with steamed jasmine rice and a Thai style fried egg, which is fried in enough oil to crisp the bottom while leaving the yolk soft.

Garnish the dish with fresh basil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens