Thai Basil Beef
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4
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Course
Main Course
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Cuisine
Thai
Thai Basil Beef
Description
This dish begins with cooking jasmine or long-grain rice as a base. The beef is thinly sliced and tossed with cornstarch and oil, then seared quickly over medium-high heat for a browned exterior and tender inside. Vegetables—bell pepper, onion, garlic—are sautéed until just crisp-tender. A sauce combining soy sauce, cornstarch, water, fish sauce, oyster sauce, brown sugar, lime juice, and optional sambal oelek chili paste is added, thickening to coat the meat and vegetables.
Finally, fresh Thai basil is stirred in to provide aromatic herbal notes characteristic of the dish. The combination of savory, sweet, spicy, and citrusy flavors complements the tender beef and crunchy vegetables. This stir-fry is well suited to a quick dinner served over steamed rice.
Ingredients
- 1 1/4 cups jasmine rice or long-grain white rice; for serving
- 1 lb top sirloin steak sliced against the grain into thin strips, or ribeye steak or flank steak
- 1 tsp cornstarch
- 2 Tbsp + 1 tsp vegetable oil
- 1 red bell pepper cored and seeded, diced into 2-inch strips
- 1/2 onion thinly sliced, large, yellow
- 1 1/2 Tbsp garlic minced
- 1 cup carrot matchstick cut
- 1 cup Thai basil roughly chop larger leaves), plus more for garnish, fresh; or Italian basil leaves
- sesame seeds (optional)
Sauce
- 3 Tbsp soy sauce low-sodium
- 1 1/2 tsp cornstarch
- 1/3 cup water
- 1 1/2 Tbsp fish sauce
- 1 Tbsp oyster sauce
- 2 Tbsp brown sugar packed
- 1 Tbsp lime juice fresh
- 1 Tbsp sambal oelek or more to taste (optional
Instructions
- Prepare rice: Cook rice according to directions listed on package.
- For the sauce: In a small mixing bowl whisk together soy sauce and cornstarch until smooth. Stir in water, fish sauce, oyster sauce, brown sugar, lime juice and Sambal Oelek if using, set aside.
- For the beef: Toss beef with 1 Tbsp oil and 1 tsp cornstarch. Heat 1 Tbsp oil in a large skillet over moderately high heat. Add half of the beef and cook until browned on both sides but still slightly under-cooked in the center. Transfer beef to a plate while leaving oil in skillet and repeat with remaining 1 Tbsp oil and remaining half of the beef.
- For the veggies: Reduce heat slightly, add bell pepper, onions and garlic and saute until crisp tender, about 2 - 3 minutes (if needed you can add another 1 tsp of oil to the skillet). Add carrots and whisk sauce mixture once more then pour into skillet.
- Allow sauce to simmer, stirring frequently, until thickened, about 1 minute. Return beef to skillet along with basil leaves, toss until basil has just wilted. Serve immediately over cooked rice garnished with small basil leaves and sesame seeds if desired.
User Reviews
Overall Rating
5
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