Stir-fried Beef with Basil
Stir-fried Beef with Basil is a easy Thai recipe that serves 2. 900 calories per serving. Recipe by Cooking With Morgane on YouTube.
Prep: 15 min | Cook: 12 min | Total: 36 min
Cost: $10.00 total, $5.00 per serving
Ingredients
- 400 g Beef (fondue type) (cut into small pieces)
- 1 bouquet Thai basil (or holy basil) (about 30 g, leaves separated)
- 2 pieces Mini red bell peppers (cut into pieces)
- 5 cloves Garlic
- 1 pinch Salt
- 1 tablespoon Fish sauce
- 1 teaspoon Dark soy sauce
- 1 tablespoon Sugar
- 3 tablespoons Water
- 3 tablespoons Sunflower oil
- 2 units Egg (one egg per serving, runny yolk)
- 200 g Jasmine rice (Thai fragrant rice) (steamed)
- few drops Chili sauce (optional) (to adjust spiciness)
Instructions
Cut the beef
Cut the beef into small pieces about 1 cm, following the grain.
Time: PT5M
Prepare the basil
Separate the Thai basil leaves and set them aside.
Time: PT2M
Cut the mini peppers
Cut the two mini red peppers into small dice.
Time: PT2M
Make the aromatics paste
In the mortar, add the pepper dice, the 5 garlic cloves and a pinch of salt. Pound until you obtain a smooth paste.
Time: PT3M
Prepare the seasoning sauce
In a small bowl, mix 2 tbsp fish sauce, 1 tsp dark soy sauce, 1 tbsp sugar and 3 tbsp water until the sugar dissolves.
Time: PT2M
Heat the pan
Pour 3 tbsp sunflower oil into the pan and heat over very high heat until the oil begins to lightly smoke.
Time: PT2M
Temperature: 200°C
Stir-fry the aromatics paste
Add the aromatics paste to the hot pan and stir-fry for about 40 seconds to 1 minute, until an aromatic fragrance emerges.
Time: PT1M
Temperature: 200°C
Cook the beef
Add the cut beef, increase the heat slightly and stir-fry for 2 minutes breaking up any clumps, until the meat is nicely browned.
Time: PT2M
Temperature: 200°C
Add the seasoning sauce
Pour the prepared sauce, toss quickly for 1 minute to coat the meat.
Time: PT1M
Temperature: 200°C
Incorporate the basil
Add the basil leaves, stir very briefly (30 seconds) then remove the pan from heat.
Time: PT1M
Fry the sunny-side-up egg
In a small pan, heat a little oil and crack an egg. Cook 2‑3 minutes until the white is set but the yolk remains runny.
Time: PT3M
Temperature: 180°C
Plating and serving
Divide the cooked jasmine rice between two plates, place the stir-fried beef on top, add a fried egg to each serving and, if desired, drizzle a few drops of chili sauce.
Time: PT2M
Nutrition Facts
- Calories
- 900
- Protein
- 43 g
- Carbohydrates
- 53 g
- Fat
- 30 g
- Fiber
- 2 g
Dietary info: contains meat, non-vegetarian, non-vegan, contains soy, high-protein
Allergens: fish (fish sauce), soy, egg
Ingredient Substitutions
- Instead of Beef (fondue type): beef steak, ground meat
- Instead of Thai basil (or holy basil): Italian basil, holy basil
- Instead of Mini red bell peppers: regular red bell peppers, bird's eye chilies (spicier)
- Instead of Garlic: garlic powder
- Instead of Fish sauce: soy sauce + salt
- Instead of Dark soy sauce: regular soy sauce
- Instead of Sunflower oil: peanut oil, vegetable oil
- Instead of Egg: silken tofu (vegetarian version)
- Instead of Jasmine rice (Thai fragrant rice): basmati rice
- Instead of Chili sauce (optional): sriracha, chili paste
Equipment Needed
- Chef's knife
- cutting board
- mortar and pestle
- mixing bowl
- Pan (wok or large skillet)
- wooden spatula
- Second small pan (for the egg)
- measuring spoons
- serving plates
- sauce spoon
Critical Steps — Do Not Skip
- Make the aromatics paste in the mortar (step 4)
- Stir-fry the aromatics paste without burning it (step 7)
- Incorporate the basil at the very end to preserve its color and aroma (step 10)
Chef Tips from the Video
- Use a carbon steel wok for the best instant heat.
- Prepare all ingredients within reach (mise en place) before heating the pan.
- A drizzle of sesame oil added at the end adds an extra aromatic note.
Troubleshooting
The beef remains pale and does not brown.
Make sure the oil is very hot before adding the meat and do not overcrowd the pan.
The basil turns black.
Add the basil at the very end, off the heat, and stir very quickly.
The sauce is too salty.
Dilute with a little water or add an extra small spoon of sugar.
Storage
Refrigerator: Cooked beef keeps for 2 days in the refrigerator in an airtight container.
Freezer: Can be frozen for 1 month; thaw in the refrigerator before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the aromatics paste and the seasoning sauce the day before and store them in the refrigerator.
- Jasmine rice can be cooked ahead and reheated by steaming.
- Basil should be added just before serving; it does not keep well once cooked.
Last updated: August 21, 2026
