Beef Stir-Fry with Thai Basil

Nutrition · per serving

Steps

1. 1

   Slice the beef into thin strips (if not already sliced) and briefly marinate with soy sauce and cornstarch in a bowl. Let sit for 10 minutes.

   300 g Rump steak or sirloin, thinly sliced1 tbsp (15 ml) Soy sauce (for marinade)1 tsp Cornstarch
2. 2

   In a small bowl, mix all the sauce ingredients (soy sauce, fish sauce, lime juice, brown sugar, and sesame oil) until the sugar dissolves.

   2 tbsp (30 ml) Soy sauce (dark or light, to taste)1 tsp (5 ml) Fish sauce1 tbsp (15 ml) Lime juice1 tsp (5–6 g) Brown sugar or coconut sugar1/2 tsp (2–3 ml) Sesame oil (optional, for flavor)
3. 3

   Prepare the vegetables: Cut the broccoli into small florets, slice the bell pepper, trim the sugar snap peas, slice the carrot thinly, and prepare the spring onions.

   150 g Broccoli florets1 medium (about 120 g) Red bell pepper, sliced100 g Sugar snap peas or green beans1 small (about 60 g) Carrot, thinly sliced or julienned2 stalks (about 30 g) Spring onions, cut into 3 cm pieces
4. 4

   Heat a wok or large pan over high heat. Add the oil and let it get hot, then stir-fry the marinated beef in batches until browned on the outside (about 1–2 minutes per batch). Remove the beef to a plate.

   2 tbsp (30 ml) Neutral oil for frying (e.g., canola or peanut oil)300 g Rump steak or sirloin, thinly sliced
5. 5

   Over medium-high heat, briefly sauté the garlic, ginger, and chili for 20–30 seconds until fragrant.

   3 cloves (about 12 g) Garlic, finely chopped1 tbsp (about 10 g) Fresh ginger, finely chopped1 small / 1/2 tsp Red chili, deseeded and finely chopped (or 1/2 tsp chili flakes)
6. 6

   First, stir-fry the carrots and broccoli for 2–3 minutes, then add the bell pepper and sugar snap peas and stir-fry for another 2 minutes — the vegetables should still be crisp.

   1 small (about 60 g) Carrot, thinly sliced or julienned150 g Broccoli florets1 medium (about 120 g) Red bell pepper, sliced100 g Sugar snap peas or green beans
7. 7

   Return the beef to the wok and add the prepared sauce (the bowl with the sauce); toss everything vigorously for 1–2 minutes until the sauce thickens slightly and the beef is glossy. Fold in the spring onions and Thai basil until the basil wilts.

   300 g Rump steak or sirloin, thinly sliced2 tbsp (30 ml) Soy sauce (dark or light, to taste)1 tsp (5 ml) Fish sauce1 tbsp (15 ml) Lime juice1 tsp (5–6 g) Brown sugar or coconut sugar1/2 tsp (2–3 ml) Sesame oil (optional, for flavor)2 stalks (about 30 g) Spring onions, cut into 3 cm pieces10 g (a small bunch) Thai basil or fresh basil
8. 8

   Serve with lime wedges and optionally season with chili flakes or extra lime juice to taste.

   1 lime, quartered Lime wedges

Origin & History

Spicy basil stir-fries (like Pad Kra Pao) are ubiquitous in Thailand and are often made with various proteins. The combination of fish sauce, soy sauce, lime, and Thai basil brings together typical Thai umami, acidity, and herbaceous notes.