Tender beef strips stir-fried with aromatic Thai basil in a savory sauce. This authentic Thai dish delivers bold flavors and comes together in just 15 minutes for a perfect weeknight dinner.
Recipe Details
Ingredients
- 600g beef sirloin, sliced thin against the grain
- 60ml fresh Thai basil leaves, packed
- 45ml fish sauce
- 30ml oyster sauce
- 2-3 pieces Thai bird's eye chilies, sliced (or to taste)
Instructions
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Slice 600g beef sirloin into thin strips against the grain, about 5mm (1/4-inch) thick. Pat dry and season lightly with salt.
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Heat a wok or large skillet over high heat until smoking. Add a drizzle of oil with high smoke point.
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Add beef strips in a single layer, working in batches if needed. Stir-fry for 2-3 minutes until browned but still pink inside.
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Add 2-3 pieces Thai bird's eye chilies and stir-fry for 30 seconds until fragrant. Then add 45ml fish sauce and 30ml oyster sauce, tossing quickly to coat.
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Add 60ml fresh Thai basil leaves leaves and stir-fry for 30-60 seconds until just wilted but still bright green.
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Remove from heat immediately and serve over steamed jasmine rice. The beef should be tender and the basil aromatic.
Tips
Thai Basil: Thai basil has a distinctive anise-like flavor different from Italian basil. Find it at Asian markets or substitute with regular basil if necessary.
High Heat: Keep the heat high throughout cooking for proper stir-frying. This creates the characteristic "wok hei" or breath of the wok flavor.
Beef Prep: Partially freezing beef for 30 minutes makes it easier to slice thinly. Cut against the grain for maximum tenderness.
Chili Heat: Adjust chilies to taste. Remove seeds for less heat, or substitute with jalapeños for milder flavor.
Gluten-Free: Use gluten-free oyster sauce or substitute with extra fish sauce and a touch of sugar.
Serving Suggestions: Traditionally served with steamed rice and often topped with a fried egg. Cucumber slices provide cooling contrast.