Thai Basil Beef

I adore this fiery Thai stir-fry made with tender sliced beef, aromatic garlic, onions, red pepper, and fragrant Thai basil—all brought together by a rich, savory sauce. It’s the kind of dish I crave and can whip up in just 15 minutes from start to finish.

Why I’ll Love This Recipe

I love how quickly this comes together—perfect for busy weeknights. I also adore the bold interplay of flavors: garlic, onion, and red pepper meld with a mix of soy, oyster, and fish sauces, while sweet Thai basil (or holy basil if I can find it) lends a distinct herbal brightness. It’s savory, satisfying, and vibrant—exactly what I look for in a stir-fry.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 tablespoons oil

• 12 oz beef (about 340 g), thinly sliced against the grain, tossed with 1 tsp oil and 2 tsp cornstarch

• 5 cloves garlic, chopped

• ½ red bell pepper, thinly sliced

• 1 small onion, thinly sliced

• 2 tsp soy sauce

• 1 tsp dark soy sauce

• 1 tsp oyster sauce

• 1 Tbsp fish sauce

• ½ tsp sugar

• 1 cup Thai basil leaves, packed

• Cilantro (for garnish)

Directions

1. I heat my wok over high heat and add the oil.

2. I sear the beef until just browned, then remove it from the wok.

3. I stir-fry the garlic and red pepper for about 20 seconds, then add the onion and cook until it’s browned and slightly caramelized.

4. I return the beef to the wok, add the soy sauces, oyster sauce, fish sauce, and sugar—stir-frying for a few more seconds.

5. I fold in the Thai basil until it’s just wilted.

6. I serve it immediately over jasmine rice and garnish with cilantro.

Servings And Timing

• Serves: 4 servings

• Prep time: 10 minutes

• Cook time: 5 minutes

• Total time: 15 minutes

Variations

I like experimenting with this recipe—it’s so flexible:

• Use ground beef instead of sliced beef for a different texture, or try ground chicken, pork, or even tofu for vegetarian options.

• If holy basil is available, I reach for it—it has a spicier, peppery edge that’s very authentic. Otherwise, Thai basil or even Italian basil works fine.

• For more heat, adding Thai chilies is an option; I sometimes pound garlic and chilies together for a paste.

• I often top my dish with a fried egg so the runny yolk adds richness and helps mellow the bold flavors.

• I sometimes throw in extra vegetables like bell peppers, green beans, or onions for color and crunch.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I pop it into a pan over medium heat until warmed through—adding a splash of water or a drop of fish sauce helps revive the flavors.

FAQs

1. How can I make this dish spicier or milder?

I adjust the spice by adding more or fewer Thai chilies. Alternatively, pounding garlic and chilies into a paste infuses a strong kick—less for a milder version, more for bold heat.

2. What if I don’t have Thai basil or holy basil?

Thai basil or even Italian basil makes a tasty substitute. While they won’t replicate the exact flavor of holy basil, they still lend a lovely herbal note.

3. Can I use ground meat instead of sliced beef?

Absolutely! Ground beef (or chicken, pork, or tofu) works wonderfully in this dish—it absorbs the sauce well and cooks quickly.

4. Is it okay to add more vegetables?

Yes—I sometimes add bell peppers, onions, or even green beans for extra texture and flavor. It’s a fun way to bulk up the dish.

5. How out-of-the-ordinary is it to top it with a fried egg?

It’s actually very common in Thailand and street food culture—the crispy-edged fried egg with a runny yolk complements the spicy stir-fry perfectly.

Conclusion

I find this Thai Basil Beef (Pad Gra Prow) to be irresistible every time I make it. In just 15 minutes, I can create something flavorful, aromatic, and deeply satisfying. It’s adaptable, quick, and perfect for any mood—whether I’m craving heat, brightness, or comforting richness. I hope I’ll tempt you to try it soon!