Dinner · Thai

Thai Beef Stir-Fry with Basil

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · July 2, 2026

This is the kind of dinner that comes together faster than rice cooks: strips of beef seared hot and fast, coated in glossy oyster sauce, and finished with a handful of fragrant basil. Five ingredients, one pan, and no fussy steps. It is proof that a great weeknight meal does not need a long list to feel special.

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Thai Beef Stir-Fry with Basil

Why you'll love this

  • Ready in about 10 minutes start to finish.
  • Just five ingredients, all easy to find.
  • Big, fragrant flavour from almost no effort.
  • One pan means barely any washing up.

EveryDayMeal recipe

Thai Beef Stir-Fry with Basil

Prep
5m
Cook
5m
Total
10m
Serves
2
Level
Easy

Ingredients

  • 2 tbsp vegetable oil
  • 400g beef, cut into thin strips
  • 1 red chilli, sliced
  • 2 tbsp oyster sauce
  • a handful basil leaves

Equipment

  • wok or large frying pan
  • sharp knife
  • tongs or spatula

Instructions

  1. Heat a wok or large frying pan over high heat until it is smoking hot, which is what gives the beef a proper sear instead of steaming it.
  2. Pour in the oil and swirl it around to coat the pan, then add the beef strips and sliced chilli all at once so everything cooks together.
  3. Stir-fry constantly for about 3 minutes, until the beef is lightly browned on the outside but still tender, moving it around so nothing sticks or overcooks.
  4. Pour in the oyster sauce and toss for another minute, until the sauce heats through and clings to the meat in a glossy coat.
  5. Stir in the basil leaves off the heat so they wilt gently and stay fragrant, then serve right away over plain rice.

Tips from the kitchen

  • Slice the beef thinly against the grain for the most tender bite, and pat it dry so it browns instead of steaming.
  • Get the pan truly hot before the beef goes in. A screaming-hot wok is the secret to a good sear in under 5 minutes.
  • Cook in two batches if your pan is small, so the beef browns rather than stewing in its own juices.

Estimated nutrition per serving: 420 cal · 42g protein · 6g carbs · 25g fat

Make it your own

  • Add a splash of soy sauce or fish sauce for a deeper, saltier hit.
  • Swap the beef for sliced chicken thigh or firm tofu.
  • Toss in sliced peppers or green beans for extra veg.

Storing & make-ahead

Best eaten fresh, but leftovers keep in an airtight container in the fridge for up to 2 days. Reheat quickly in a hot pan until piping hot, adding a splash of water to loosen the sauce.

Good to know

What cut of beef works best?
Rump, sirloin, or flank all work well. Slice thinly against the grain for tenderness.
Which basil should I use?
Thai basil gives the most authentic aniseed flavour, but regular sweet basil works fine too.
Can I make it less spicy?
Yes. Remove the chilli seeds, use less chilli, or leave it out entirely for a mild version.
Why does my beef turn out chewy?
Usually the pan was not hot enough or the beef was crowded. Cook hot and fast in batches for tender results.

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