Thai Basil Beef Stir Fry

Thai cuisine is celebrated worldwide for its vibrant flavors, aromatic herbs, and the perfect balance of sweet, sour, salty, and spicy elements. Each dish tells a story, often reflecting the rich cultural heritage of Thailand. Among the many delectable offerings, Spicy Thai Basil Beef Stir-Fry, known locally as "Pad Krapow Neua," stands out as a quick yet satisfying meal. This dish combines tender beef with the fragrant and slightly peppery notes of Thai basil, creating an unforgettable culinary experience.

Discover the vibrant flavors of Thai cuisine with this Spicy Thai Basil Beef Stir-Fry recipe, also known as Pad Krapow Neua. This dish combines tender beef with fragrant Thai basil, creating a quick and satisfying meal filled with aromatic herbs and spices. Learn about essential ingredients, cooking techniques, and preparation tips to master this delightful dish. Ideal for home cooks of all skill levels, it's a delicious way to explore Thai culinary traditions right in your kitchen.

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Ingredients

1 lb (450g) beef sirloin or flank steak, thinly sliced against the grain

2 cups fresh Thai basil leaves, tightly packed

3 tablespoons vegetable oil

4 cloves garlic, minced

2-3 Thai bird's eye chilies, sliced (adjust the quantity based on your heat preference)

1 red bell pepper, sliced into thin strips

1 medium onion, thinly sliced

2 tablespoons soy sauce

1 tablespoon oyster sauce

1 tablespoon fish sauce

1 tablespoon brown sugar

1 teaspoon cornstarch (optional, for thickening the sauce)

1 tablespoon water (if needed for sauce thickening)

Steamed jasmine rice, for serving

Lime wedges, for garnish

Instructions

Prepare the Ingredients: Begin by prepping all your ingredients. Slice the beef thinly, chop the vegetables, and mince the garlic and chilies. Having everything ready will streamline the cooking process and ensure even cooking.

Marinate the Beef: In a medium bowl, combine the sliced beef with 1 tablespoon of soy sauce, 1 teaspoon of cornstarch (if using), and a pinch of black pepper. Mix well and let the beef marinate while you get the other ingredients prepared, approximately 15-20 minutes.

Heat the Wok: Place a large wok or skillet over high heat and add 2 tablespoons of vegetable oil. Heat the oil until it's shimmering but not smoking, which creates the perfect environment for sautéing.

Cook the Aromatics: Add the minced garlic and sliced Thai bird's eye chilies to the hot oil. Stir-fry them for about 30 seconds, or until they become fragrant. Be attentive to avoid burning the garlic.

Stir-Fry the Beef: Quickly add the marinated beef to the wok in a single layer. Allow it to sear without stirring for about 1 minute to develop a nice color, then stir-fry for another 2-3 minutes until the beef is browned and cooked through. Once done, push the cooked beef to one side of the wok.

Add Vegetables: In the cleared section of the wok, add the sliced onions and red bell pepper. Stir-fry for another 2-3 minutes until they are tender yet retain a slight crunch.

Combine Ingredients: Mix all the ingredients together in the wok. Then, pour in the remaining 1 tablespoon of soy sauce, oyster sauce, fish sauce, and sprinkle in the brown sugar. Toss everything thoroughly to ensure even coating and flavor distribution.

Finish with Basil: Just before taking it off the heat, add the fresh Thai basil leaves to the stir-fry. Toss them with the ingredients for about 30 seconds, allowing them to wilt and infuse their vibrant flavor throughout the dish.

Plate and Serve: Spoon the hot beef stir-fry over a bed of fluffy steamed jasmine rice. Garnish with lime wedges on the side for a refreshing zesty kick just before eating.

- Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4