Quick and Easy Thai Beef Stir Fry Recipe
This spicy Thai beef and basil stir fry is a delicious but blisteringly quick dinner that will take you about 30 minutes to put together and requires less than 10 minutes cooking time.
Servings 2 Servings
Calories 509kcal
Ingredients
For the Stir Fry:
- 350 g Thick-Cut Beef Steak 12oz
- ½ tablespoon Fish Sauce
- ½ tablespoon Soy Sauce
- ½ teaspoon Brown Sugar
- 1 Medium Echallion or Banana Shallot 50g
- 1 Small Red Pepper
- 20 g Thai Basil ⅓-½ Cup
- 4 Lime Leaves
- 2 tablespoon Cooking Oil
For the "Sauce:
- 4 Garlic Cloves
- 15 g Ginger ½ Thumb-Sized Piece
- 3-4 Red Thai Birds Eye Chilli Peppers
- ½ tablespoon Fish Sauce
- 1 tablespoon Dark Soy Sauce
- 2 teaspoon Brown Sugar
Instructions
- Slice the beef for the stir fry as thin as you can (across the grain) and add it to a bowl.
- Pour the fish sauce, soy sauce and brown sugar for the stir fry and massage it into the beef. Set it aside and allow it to marinate whilst you prepare the remaining ingredients.
- Cut the shallot in half, peel it and then cut it into 1cm (½") thick chunks.
- Remove the stem and the seeds from the red pepper, then cut it into 1cm (½") thick strips.
- Cut the stems from the Thai basil, finely chop them and set them aside for the sauce (step 10). Then roughly chop the leaves.
- Strip the stems from the lime leaves, discard them, then finely shred the leaves.
- Peel the garlic cloves for the sauce, give them a rough chop and add them to a pestle and mortar or a mini blender.
- Peel and roughly chop the ginger and add it to the garlic.
- Remove the stems from the chillies and chop them, then throw them into the pestle and mortar.I like to chop them finely because they will break down quicker.
- Add the Thai basil stems from step 5.
- Add the brown sugar and start to grind the ingredients into a paste, adding the fish sauce and soy sauce a little at a time, to form a fairly smooth paste.
- Heat a wok as hot as it will go, add the oil, followed by the shallots and red pepper. Stir-fry for 1-2 minutes.
- Add the marinated beef to the wok and stir-fry for 1 minute.
- Add the shredded lime leaves, reserved marinade and the garlic chilli paste, stir fry for 1 minute.
- Turn off the heat or remove the wok from the heat if you are using a "ceramic electric hob", stir the Thai basil through the stir fry until it has wilted and serve immediately.
Video
Nutrition
Serving: 1 | Calories: 509kcal | Carbohydrates: 21g | Protein: 42g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 1360mg | Fiber: 3g | Sugar: 12g
