Adapted from Cooking Classy Thai Basil Beef
This is a quick and easy recipe to throw together on a weeknight. The only ingredient that is tough to find is the Thai Holy Basil. You may need to go to an Asian grocery to find it. Otherwise, substitute fresh basil from your grocery. It won’t be as authentic, but still delicious. I like the added heat from the Sriracha, but if you don’t like it spicy, feel free to leave it out.
Thai Holy Basil BeefCourse: DinnerCuisine: ThaiDifficulty: Easy
Thai flavors come together with beef, peppers, onions, carrots, and cabbage
1 lb Beef Steak, Flank steak or sirloin, cut into thin strips
1 Red Bell Pepper, cut into small strips
1/2 Yellow Onion, Cut into small strips
1 TBSP Garlic, minced
1/2 cup Carrots, cut into matchsticks
1 cup Red Cabbage, thinly sliced
1 cup Fresh Basil (preferably Thai Holy Basil, if available)
3 TBSP Peanut or Vegetable Oil
1 tsp Cornstarch
Sesame Seeds (optional), for garnish
- For sauce:
3 TBSP Soy Sauce
1 1/2 tsp Cornstarch
1/3 cup Water
1 TBSP Fish Sauce
1 TBSP Oyster Sauce
2 TBSP Brown Sugar, firmly packed
1 TBSP Lime Juice
1 TBSP Sriracha, or other hot sauce
- Whisk all sauce ingredients together and set aside.
- Heat nonstick pan on medium high. Stir beef in 2 TBSP of oil and 1 tsp of cornstarch. Add to pan and cook until brown on the outside, but still pink in the middle (about 3 minutes). Remove from pan.
- If needed, add additional 1 TBSP of oil to pan. Add peppers, onions, and garlic. Cook 3-4 minutes, until browned on edges. Add carrots, cabbage, and sauce. Cook another 2-3 minutes until sauce begins to thicken.
- Add beef back to pan, add basil, and cook 1-2 additional minutes until flavors marry. Serve on top of rice.
- Serve immediately.
- For the correct flavor profile, Thai Basil is preferred. It can be found at Asian grocery stores.