Dinner · Thai

Quick Thai Beef Stir-Fry

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · October 3, 2026

This is the kind of dinner that saves a busy night: strips of beef hit a screaming-hot pan, get a quick toss with fiery chili and savory oyster sauce, then finish with a handful of fresh basil. It comes together in under 15 minutes and tastes like takeout, no delivery fee required.

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Quick Thai Beef Stir-Fry

Why you'll love this

  • On the table in about 12 minutes.
  • Just five ingredients, no fuss.
  • Big takeout flavor from one simple sauce.
  • Easy to scale up for more people.

EveryDayMeal recipe

Quick Thai Beef Stir-Fry

Prep
5m
Cook
7m
Total
12m
Serves
2
Level
Easy

Ingredients

  • 2 tablespoons vegetable oil
  • 14 ounces beef (sirloin or flank), thinly sliced
  • 1 red chili, thinly sliced
  • 2 tablespoons oyster sauce
  • a large handful fresh basil leaves

Equipment

  • Wok or large skillet
  • Sharp knife
  • Cutting board

Instructions

  1. Heat a wok or large skillet over high heat until it is very hot and just starting to smoke, which gives the beef a good sear instead of steaming it.
  2. Add the vegetable oil and swirl to coat the pan, then add the sliced beef and chili all at once.
  3. Stir-fry constantly for about 3 minutes, until the beef is lightly browned on the outside but still juicy inside.
  4. Pour in the oyster sauce and keep tossing for about 1 minute, until the sauce is heated through and glazes every piece of meat.
  5. Turn off the heat and stir in the basil leaves, letting the residual warmth wilt them slightly and release their aroma. Serve right away over plain steamed rice.

Tips from the kitchen

  • Slice the beef thinly against the grain so it stays tender and cooks fast.
  • Get the pan truly hot before the beef goes in; a crowded, cool pan steams the meat and loses the sear.
  • For less heat, scrape out the chili seeds before slicing, or use just half a chili.

Estimated nutrition per serving: 390 cal · 32g protein · 6g carbs · 26g fat

Make it your own

  • Add a handful of snap peas or sliced bell pepper for extra crunch and color.
  • Swap the beef for sliced chicken breast or shrimp; adjust the cook time so each is just done.
  • Stir in a splash of soy sauce or a teaspoon of fish sauce for deeper savory flavor.

Storing & make-ahead

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat quickly in a hot skillet to keep the beef from toughening. Not ideal for freezing, as the texture suffers.

Good to know

What cut of beef works best?
Sirloin or flank steak are great because they cook fast and stay tender when sliced thin against the grain.
Can I use dried basil?
Fresh basil is key here for the bright, aromatic finish. Dried basil won't give the same lift, so skip it if you can't get fresh.
Is oyster sauce very fishy?
No, it's mostly savory and a little sweet. It adds rich depth without tasting like seafood.
How do I make it spicier?
Leave the chili seeds in, add a second chili, or finish with a pinch of crushed red pepper flakes.

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