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Thai Basil Beef with Jasmine Rice

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dinner
Cuisine Thai
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Jasmine Rice
  • 1 cup jasmine rice
  • 2 cups water
  • Salt to taste
  • For the Thai Basil Beef
  • 450 g beef sirloin or flank steak, thinly sliced
  • 2 tablespoons neutral oil
  • 4 cloves garlic, minced
  • 2–3 Thai chilies, finely sliced
  • 1 small onion, thinly sliced
  • 1 red bell pepper, sliced
  • For the Sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 1 teaspoon sugar or brown sugar
  • 1 teaspoon cornstarch mixed with 2 tablespoons water
  • Finishing
  • 1 packed cup fresh Thai basil leaves

Instructions
 

  • Rinse the jasmine rice until the water runs clear, then cook it with water and a pinch of salt according to package instructions. Keep warm.
  • Slice the beef thinly against the grain and set aside.
  • In a small bowl, mix oyster sauce, soy sauce, fish sauce, sugar, and cornstarch slurry.
  • Heat oil in a wok or large skillet over high heat.
  • Add garlic and chilies and stir-fry for a few seconds until fragrant.
  • Add the beef and cook quickly, stirring constantly, until just browned.
  • Add onion and bell pepper and stir-fry for 1–2 minutes until slightly tender.
  • Pour in the sauce and cook until it thickens and coats the beef evenly.
  • Turn off the heat and stir in the Thai basil until just wilted.
  • Serve immediately over jasmine rice.