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- 1 pound (450g) beef sirloin, thinly sliced - 1 cup fresh Thai basil leaves - 2-3 bird's eye chilies, finely sliced For this dish, beef sirloin is best. It cooks fast and stays tender. Fresh Thai basil gives a fragrant taste. Bird's eye chilies add heat. Adjust the number based on your spice level. - 2 tablespoons soy sauce - 1 tablespoon oyster sauce - 1 tablespoon fish sauce - 1 tablespoon sugar These sauces create a rich flavor. Soy sauce adds saltiness. Oyster sauce adds depth. Fish sauce gives umami. Sugar balances the salt and spice. - 1 bell pepper, sliced (red or green) - Cooked jasmine rice for serving Adding bell pepper gives crunch and color. Serve over jasmine rice for a filling meal. It soaks up the sauce, making every bite better. First, you need to marinate the beef. In a bowl, combine the sliced beef with 1 tablespoon of soy sauce and 1 tablespoon of fish sauce. This helps to add flavor. Let the beef marinate for about 15 minutes. This short wait makes a big difference in taste! Next, prepare the stir-fry sauce. In a small bowl, mix the remaining soy sauce, oyster sauce, fish sauce, and sugar together. This sauce adds depth to your dish. Set it aside for later use. Now, let’s cook! Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until it shimmers. This is the perfect time to sauté the aromatics. Add 4 cloves of minced garlic and 2-3 finely sliced bird's eye chilies to the pan. Stir-fry for about 30 seconds until you smell that fragrant garlic. Now it’s time to cook the beef. Increase the heat to high and add the marinated beef to the pan. Spread it out in a single layer. Let it sear without stirring for about 1-2 minutes. This browning step is key! After that, stir-fry for another 2-3 minutes until the beef is nearly cooked through. Next, add the sliced bell pepper. Pour in the stir-fry sauce you mixed earlier. Stir everything together. Cook for another 1-2 minutes until the peppers are tender and the beef is fully cooked. Finally, take the pan off the heat. Fold in 1 cup of fresh Thai basil leaves gently. Stir just until the basil wilts. Now your Better-Than-Takeout Thai Basil Beef is ready to serve! For the best texture, I recommend using beef sirloin. This cut is tender and cooks quickly. Slice it thinly against the grain. This helps keep the meat juicy and easy to chew. You can also try flank steak if you want a different flavor. Always choose high-quality beef for the best taste. Want more heat? Add extra bird's eye chilies. Slice them finely and mix them in. If you prefer less spice, use fewer chilies. You can also remove the seeds for a milder taste. Taste your dish as you cook to find the right balance for you. The key to a great stir-fry is high heat and quick cooking. Use a large skillet or wok for more space. Heat the oil until it shimmers, then add garlic and chilies. Cook them quickly to release their flavors. After that, add the beef in a single layer. Let it sear before stirring. This gives a nice char and great flavor. Keep the food moving in the pan to cook evenly. This technique keeps your beef tender and flavorful. {{image_2}} You can switch the beef with other proteins. Chicken works well in this dish. Just slice it thinly like the beef. Tofu is a great choice too. Use firm tofu and cube it. Both options will soak up the flavors just like beef does. Adding more veggies can boost nutrition and flavor. You might try carrots for crunch. Zucchini adds a nice texture too. Broccoli or snap peas can give a colorful touch. Feel free to mix and match. Just cut them into bite-sized pieces. This makes them easier to cook and eat. You can make this dish plant-based easily. Swap the beef for tofu or tempeh. Use soy sauce and a vegan oyster sauce. Skip the fish sauce, or use a plant-based version. This way, you keep all the great flavors without any meat. Serve it over jasmine rice, just like the original recipe. To keep your Thai basil beef fresh, use an airtight container. Glass or plastic containers work well. Store the leftovers in the fridge. They can last for three to four days. Be sure to cool the dish before sealing it. This helps avoid moisture buildup. When you reheat your Thai basil beef, the goal is to keep it tasty. The best method is to use a skillet. Add a splash of water or broth to avoid dryness. Heat on low to medium heat. Stir gently until warmed through. This method keeps the beef tender and the basil flavorful. If you want to freeze your Thai basil beef, start by cooling it completely. Place it in a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn. It can be frozen for up to three months. To thaw, move it to the fridge overnight. Reheat gently in a skillet as described above. Thai basil has a distinct flavor profile. It is spicier and has a hint of anise. Regular basil is sweeter and milder. Thai basil's leaves are also darker and more pointed. This uniqueness makes it perfect for Thai dishes. Use Thai basil for an authentic taste in your cooking. Yes, you can make Thai Basil Beef ahead of time. Cook the beef and store it in the fridge for up to three days. When ready to eat, reheat it in a skillet. This keeps the flavors fresh and vibrant. Just be careful not to overcook it when reheating. While jasmine rice is great, you can serve Thai Basil Beef with other options. Try it with noodles like rice or egg noodles. You can also pair it with a side of steamed vegetables. For a light meal, serve it with a fresh salad. These alternatives add variety to your dining experience. In this post, we explored how to make Thai Basil Beef. We looked at key ingredients like beef sirloin, Thai basil, and sauces. I shared step-by-step cooking instructions and tips for perfecting the dish. We discussed variations for different diets and how to store leftovers. Thai Basil Beef is a simple dish filled with flavor. Try it with your favorite protein. Enjoy the fresh taste while cooking at high heat for a quick dinner. You’ll love sharing this dish with family and friends!

Better-Than-Takeout Thai Basil Beef

Experience a delicious homemade twist on takeout with this Better-Than-Takeout Thai Basil Beef recipe! This savory dish features tender beef sirloin, fresh Thai basil, and a hint of spice, all served over fluffy jasmine rice. In just 30 minutes, you can whip up a meal that rivals your favorite restaurant. Click through to explore the full recipe and impress your family and friends with your culinary skills!
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Ingredients
  

1 pound (450g) beef sirloin, thinly sliced

2 tablespoons vegetable oil

4 cloves garlic, minced

2-3 bird's eye chilies, finely sliced (adjust based on heat preference)

1 bell pepper, sliced (red or green)

1 cup fresh Thai basil leaves

2 tablespoons soy sauce

1 tablespoon oyster sauce

1 tablespoon fish sauce

1 tablespoon sugar

Cooked jasmine rice for serving

Instructions
 

Marinate the Beef: In a bowl, combine the sliced beef with 1 tablespoon of soy sauce and 1 tablespoon of fish sauce. Let it marinate for about 15 minutes.

    Prepare the Stir-Fry Sauce: In a small bowl, mix the remaining soy sauce, oyster sauce, fish sauce, and sugar together. Set aside for later use.

      Heat the Pan: In a large skillet or wok, heat the vegetable oil over medium-high heat until shimmering but not smoking.

        Sauté Aromatics: Add minced garlic and sliced bird's eye chilies to the pan. Stir-fry for about 30 seconds until fragrant.

          Cook the Beef: Increase the heat to high, add the marinated beef to the pan in a single layer, and cook without stirring for about 1-2 minutes to sear the beef. Then stir-fry until the beef is almost cooked through, about another 2-3 minutes.

            Add Vegetables and Sauce: Stir in the sliced bell pepper and the stir-fry sauce. Mix well and cook for another 1-2 minutes until the peppers are tender and the beef is cooked through.

              Finish with Basil: Remove the pan from heat and fold in the fresh Thai basil leaves. Stir just until the basil wilts.

                Serve: Serve hot over cooked jasmine rice.

                  Prep Time: 15 min | Total Time: 30 min | Servings: 4