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Feb 17 2011

Spicy Beef with Thai Basil

Published by at 1:59 pm under Cooking at Home,thai

Here is a really simple recipe that is quick to make and tasty to eat! Our friends are always asking us for really simple go-to recipes that doesn’t require a lot of fancy ingredients or complicated steps. All you need is some beef, veggies of your choice, ingredients for the sauce, and of course, thai basil leaves. That’s what makes this dish so refreshing. The herb has small leaves, purple stems and a subtle licorice or mint flavor, which is commonly used in many Thai and Vietnamese dishes. We had planted Thai basil in our garden before, but it never grew to its potential. We are determined to grow a bigger yield of Thai basil this summer so we can make many more dishes with this exotic herb.

Luckily we had some spicy Thai chilies growing in our garden, so we picked two of them for this dish. If you know your chilies are extremely spicy, just use one!

We used about 1 lb of flap meat, but use whatever stir-fry beef you prefer. Cut it into thin strips. Saute the meat for 3 minutes, then add 4 cloves of minced garlic, 3 shallots, and 2 chilies.

Since we had some mini bell peppers left in the fridge, we used this to add color and texture to the dish. Here we used about 1.5 cups of sliced bell peppers. Toss this together with the rest of the ingredients for another few minutes until the meat and peppers are just tender.

In a separate bowl, mix together these ingredients to create the sauce: 1/4 cup soy sauce, 1.5 tsp fish sauce, 1 tbsp brown sugar, 1 tbsp mirin, and 1 tbsp cornstarch. Mix it well and then pour it into the pan to coat the meat and vegetables. You will see the sauce thickening up. Add some cracked pepper.

Turn off the heat and toss in about 1 cup of Thai basil leaves. Don't cook the basil or it will turn black.

This is a great dish to serve with rice. Use this recipe as a template for your own stir fry adventures in the kitchen. You can change up the meat and use chicken or shrimp, and use broccoli and carrots instead of bell peppers. The cooking time is ridiculously fast so you can have dinner ready in no time. Hope our friends who likes fast and easy recipes enjoy this one!

To view or print-out this recipe, click here: Spicy Beef with Thai Basil

Here are some related posts we’ve done in the past:

Beef Pad See Ew – Thai Rice Noodles
Basa Fish in Wine Sauce
Thai Beef Salad

21 responses so far

21 Responses to “Spicy Beef with Thai Basil”

  1. My Restaurants Melbourneon 17 Feb 2011 at 4:31 pm

    Oh yummy! I have not had Thai food for quute some time now, and I’m definitely craving it.

  2. Belinda @zomppaon 17 Feb 2011 at 4:36 pm

    Always one of my favorite dishes! Beautiful presentation.

  3. Altaon 17 Feb 2011 at 5:38 pm

    Oh my this looks tasty! I love Thai basil. Grew some last summer, and boy, am I missing it right about now!

  4. Peggyon 17 Feb 2011 at 5:43 pm

    Ooh, this is definitely one of my favorite Thai dishes! Can’t wait to try it out!

  5. IslandEATon 17 Feb 2011 at 7:11 pm

    Hi, Krissy and Daniel. I always enjoy this dish but have yet to try it at home. It’s so easy. Lucky you to have the Thai chilis in your garden, too!



  6. Jin Kimon 17 Feb 2011 at 8:49 pm

    Oh! my…..this is the recipe that I really needed. I just went Saladang yesterday and had Basil chicken. Can I just use chicken instead of beef with the same method?

  7. Hyosun Roon 18 Feb 2011 at 8:35 am

    I love this dish and will definitely try to make it with your recipe. Never made it at home, but your recipe sounds great. Saving it.

  8. This looks absolutely fantastic. I love stir fry but haven’t used basil in any yet, which is obviously my loss! Thanks for introducing this wonderful dish to me.

  9. Lori Lynnon 18 Feb 2011 at 11:21 pm

    Thai basil makes that dish pop! And the sauce sounds great. Congrats on Top 9!

  10. Chris and Amyon 19 Feb 2011 at 7:15 am

    This sounds wonderful! Now, we have to try to find Thai basil!

  11. Food Frenzyon 19 Feb 2011 at 7:25 am

    This looks amazing. I love this type of recipe. Congrats on the Top 9.

    We invite you to share this post and some of your favorite posts on Food Frenzy.
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  12. Food Frenzyon 19 Feb 2011 at 7:25 am

    This looks amazing. I love this type of recipe. Congrats on the Top 9.

    We invite you to share this post and some of your favorite posts on Food Frenzy.
    Please check out our community.

  13. fooddreameron 19 Feb 2011 at 11:39 am

    A fantastic top 9 dish!

  14. food librarianon 19 Feb 2011 at 8:49 pm

    This looks delicious! It was fun meeting you two at the Top Chef Korea show. – mary

  15. [...] This post was mentioned on Twitter by Cooking, The Food Addicts. The Food Addicts said: Spicy Beef with Thai Basil [...]

  16. A Canadian Foodieon 23 Feb 2011 at 12:13 am

    The dish looks incredibly gorgeous. The plates you are plating it on, as well are lovely. I have a very funny story about those lovely little HOT Thai chilis. When I was in University, I was gifted a Thai chili plant. I was going to make a spicy sauce, and thought this would be perfect! I had many “fruits” on my little bush, so decided to “test” one for flavour and heat. Was I crazy? When I phoned the emergency at the hospital to ask what I could do, the nurse could not stop laughing. I just wanted to throw myself over a bridge somewhere it was so painful.Bread helped.

  17. Benon 24 Feb 2011 at 8:41 pm

    Oh that looks so yummy! But I think I’d use chicken for mine. Beautiful pictures too.

  18. Selenaon 25 Feb 2011 at 2:23 pm

    Love Balsamic on strawberries with sugar, Love Balsamic on salad. Looking for other ways to use Balsamic will try the asparagus recipe sounds very tasty.

  19. bernieon 17 Mar 2011 at 7:48 pm

    Some people like the meat cut up in bite size piecesrather than ground…In Thai restaurants in America Sweet basil or Thai basil is usually used for this dish. It may appear like a lot of leaves but the leaves will shrink when cooked and this dishs flavor comes from the leaves…Fry the garlic and chili pepper in oil over high heat.

  20. Brian McNeilon 22 Nov 2011 at 11:39 am

    Some places you’ll find what you refer to as Thai Basil sold as “Holy Basil”.

    And, to really give this a bite, I’d recommend using larger hot chillis.

    First slice them into long strips as-opposed to small pieces. But, then assault them in the mortar and pestle.

    So much Thai food is a million times better if you ditch the food processor or other Western implements and use the old-fashioned tools. Bruising the seeds in the chillis and releasing some of the essential oils gives a far more authentic taste – as well as more of the real bite you should get from spicy food.

  21. [...] Thai Basil” (I don’t know why they say the basil will turn black if you cook it… mine didn’t [...]

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