Spicy Thai Basil Beef Recipe

Name: Spicy Thai Basil Beef
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 -4 tablespoons peanut oil; 1 tablespoon garlic (minced); 1 kg beef (we used rump beaten out and cut into squares); 4 birds eye chiles (chopped); 1 cup onion (we cut into wedges and separated); 1/2 cup red capsicum (chopped); 1 bunch Broccolini (chopped); 1/4 cup basil leaves (fresh); 1 tablespoon oyster sauce; 2 tablespoons fish sauce; 1/8 teaspoon pepper; 1/2 cup coriander (cilantro to garnish chopped, we didn't use); 1 cup beef stock; 3 teaspoons cornflour (cornstarch); 2 tablespoons water

Servings: persons

2 -4 tablespoons peanut oil
1 tablespoon garlic (minced)
1 kg beef (we used rump beaten out and cut into squares)
4 birds eye chiles (chopped)
1 cup onion (we cut into wedges and separated)
1/2 cup red capsicum (chopped)
1 bunch Broccolini (chopped)
1/4 cup basil leaves (fresh)
1 tablespoon oyster sauce
2 tablespoons fish sauce
1/8 teaspoon pepper
1/2 cup coriander (cilantro to garnish chopped, we didn't use)
1 cup beef stock
3 teaspoons cornflour (cornstarch)
2 tablespoons water

1
Heat wok with oil and cook meat in batches and transfer to a dish and keep warm (use more oil if required).
2
Add more oil if required and add the garlic and chillies and stir fry for a few minutes and then return beef to the wok.
3
Now add the onion, capsicum and broccolini stems and stir fry till vegetables are cooked but still very crisp and then add the broccolini heads and the basil (if leaves are large tear them though ours were small sweet basil leaves and we added whole).
4
Add the oyster sauce, fish sauce and pepper and mix well.
5
Add the cup of beef stock and then mix the cornflour and water and add to the wok to thicken the sauce.
6
Garnish with coriander/cilantro if using and serve with rice or fried rice.

967

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 -4 tablespoons peanut oil, 1 tablespoon garlic (minced), 1 kg beef (we used rump beaten out and cut into squares), 4 birds eye chiles (chopped), and more.

Yes, Spicy Thai Basil Beef falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spicy Thai Basil Beef

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions