Thai Basil Beef Stir-Fry
Thai Basil Beef Stir-Fry
Ingredients
For the Stir-Fry
- 1 pound flank steak, thinly sliced against the grain
- 6 garlic, cloves, minced
- 3 Thai bird chilies, thinly sliced (adjust to taste)
- 1 shallot, large, thinly sliced
- 1 1/2 cups Thai basil leaves, packed
- 2 tablespoons vegetable oil
- 1 teaspoon vegetable oil, optional, for stir-frying aromatics
For the Sauce
- 3 tablespoons fish sauce
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon granulated sugar
- 2 tablespoons water
For Serving
- 2 cups Jasmine rice, uncooked
- 4 large eggs
- 1 tablespoon vegetable oil, for frying eggs
Instructions
- 1
Begin by cooking the Jasmine rice according to package directions. Typically, combine 2 cups of rice with 2 1/2 cups of water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
⏱️ 25 min - 2
While the rice cooks, prepare the sauce. In a small bowl, whisk together the fish sauce, oyster sauce, soy sauce, granulated sugar, and 2 tablespoons of water until the sugar is dissolved. Set aside.
⏱️ 2 min - 3
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the thinly sliced flank steak in a single layer, being careful not to overcrowd the pan (cook in batches if necessary). Sear for 2 to 3 minutes per side, until browned. Remove the beef from the pan and set aside.
⏱️ 6 min•🌡️ 375°F - 4
If needed, add another 1 teaspoon of vegetable oil to the pan. Add the minced garlic, sliced Thai chilies, and thinly sliced shallot to the skillet. Stir-fry for 1 to 2 minutes, until fragrant.
⏱️ 2 min - 5
Return the seared flank steak to the skillet with the aromatics. Pour the prepared sauce over the beef and aromatics. Stir well to coat everything evenly. Cook for 1 to 2 minutes, allowing the sauce to thicken slightly and coat the beef.
⏱️ 2 min - 6
Remove the skillet from the heat. Stir in the packed Thai basil leaves until they wilt, about 30 seconds to 1 minute. The residual heat will be enough to wilt the basil without overcooking it.
⏱️ 1 min - 7
In a separate small non-stick pan, heat 1 tablespoon of vegetable oil over medium heat. Fry the four large eggs, one or two at a time, until the whites are set and crispy around the edges, and the yolks are still runny (or cooked to your preference), about 2 to 3 minutes per egg.
⏱️ 6 min•🌡️ 325°F - 8
Serve the Thai Basil Beef Stir-Fry immediately over the hot Jasmine rice, topped with a fried egg.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Thai Basil Beef Stir-Fry
Ingredients
For the Stir-Fry
- 1 pound flank steak, thinly sliced against the grain
- 6 garlic, cloves, minced
- 3 Thai bird chilies, thinly sliced (adjust to taste)
- 1 shallot, large, thinly sliced
- 1 1/2 cups Thai basil leaves, packed
- 2 tablespoons vegetable oil
- 1 teaspoon vegetable oil, optional, for stir-frying aromatics
For the Sauce
- 3 tablespoons fish sauce
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon granulated sugar
- 2 tablespoons water
For Serving
- 2 cups Jasmine rice, uncooked
- 4 large eggs
- 1 tablespoon vegetable oil, for frying eggs
Instructions
- 1
Begin by cooking the Jasmine rice according to package directions. Typically, combine 2 cups of rice with 2 1/2 cups of water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
⏱️ 25 min - 2
While the rice cooks, prepare the sauce. In a small bowl, whisk together the fish sauce, oyster sauce, soy sauce, granulated sugar, and 2 tablespoons of water until the sugar is dissolved. Set aside.
⏱️ 2 min - 3
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the thinly sliced flank steak in a single layer, being careful not to overcrowd the pan (cook in batches if necessary). Sear for 2 to 3 minutes per side, until browned. Remove the beef from the pan and set aside.
⏱️ 6 min•🌡️ 375°F - 4
If needed, add another 1 teaspoon of vegetable oil to the pan. Add the minced garlic, sliced Thai chilies, and thinly sliced shallot to the skillet. Stir-fry for 1 to 2 minutes, until fragrant.
⏱️ 2 min - 5
Return the seared flank steak to the skillet with the aromatics. Pour the prepared sauce over the beef and aromatics. Stir well to coat everything evenly. Cook for 1 to 2 minutes, allowing the sauce to thicken slightly and coat the beef.
⏱️ 2 min - 6
Remove the skillet from the heat. Stir in the packed Thai basil leaves until they wilt, about 30 seconds to 1 minute. The residual heat will be enough to wilt the basil without overcooking it.
⏱️ 1 min - 7
In a separate small non-stick pan, heat 1 tablespoon of vegetable oil over medium heat. Fry the four large eggs, one or two at a time, until the whites are set and crispy around the edges, and the yolks are still runny (or cooked to your preference), about 2 to 3 minutes per egg.
⏱️ 6 min•🌡️ 325°F - 8
Serve the Thai Basil Beef Stir-Fry immediately over the hot Jasmine rice, topped with a fried egg.
⏱️ 1 min