30-Minute Thai Beef Stir Fry with Basil & Chiles will be on your dinner table in a hurry. Serve it over rice for a wholesome meal that will bring some excitement to your weeknight cooking routine.
Table of Contents
Who’s ready for a dinner that’s on the table in 30-minutes flat?
That’s pretty much a requirement in my book if I’m going to be cooking on a weeknight.
I’ve got lots of speedy dishes in my repertoire that are on regular repeat at our house: Chicken Piccata, Vietnamese Lemongrass Chicken, Pad Kee Mao. But, I’m always on the quest to find new and amazing dishes to add into that rotation.
This tasty Thai Beef Stir Fry has sizzling crispy beef, spicy chiles and fresh basil and it will be on your table in less than 30-minutes. Perfect for those nights when you’re feeling on the verge of just throwing in the towel and ordering takeout.
As is the norm with most Thai dishes, you’ll find that perfect combination of spicy, sweet, salty, and tangy.
I always like to do a bit of tweaking at the end to get that flavor balance just right. Tasting and adding a bit more lime juice if it needs more acidity, a bit more brown sugar to sweeten it up, or a few more chiles if I want to bump up the heat.
The recipe below is usually my perfect equation, but don’t be afraid to play around with it a bit at the end, to find that just right balance, as jalapeno heat levels can vary, as can the potency of your lime juice.
Ingredient notes
- Ground Beef – I prefer to use lean ground beef for this recipe. You can also use ground chicken, turkey or pork.
- Vegetable Oil
- Garlic
- Jalapenos
- Chicken Broth – Or, bone broth, chicken stock, or beef broth.
- Fresh Basil – Or, try one of these substitutes for basil.
- Green Onions
- Lime Juice
- Soy Sauce – Low sodium is best here so that you can control the salt level.
- Fish Sauce – Fish sauce is sold in the asian foods aisle of major grocery stores. This is my favorite brand. Or, try one of these fish sauce substitutes.
- Brown Sugar
- Salt & Pepper
How to make it
- Saute the aromatics: Heat the oil in a large skillet or wok over high heat. Add the garlic and half of the jalapenos and cook, stirring, until fragrant, about 30 seconds.
- Add the ground beef: Add the ground beef and season with a pinch of salt and pepper. Cook, breaking up with spoon and pressing firmly to help brown, until fully cooked and crispy, 8-10 minutes.
- Add the basil: Add the broth and basil leaves. Cook until the basil has wilted, about 2 minutes.
- Make the sauce: In a small bowl combine lime juice, soy sauce, fish sauce, and brown sugar. Stir until sugar dissolves, then add it to the beef mixture and toss to combine.
- Serve: Enjoy over rice, topped with green onions and remaining jalapeno. Serve with additional lime wedges on the side.
Want to add a bit of crunch to your dish? Try sprinkling on some toasted rice powder at the end. It’s delicious!
How to make ahead + store
Store any leftovers in an airtight container in the refrigerator for up to three days. Or, freeze for up to three months.
What to serve with it
I like to serve this Thai Basil Beef Stir Fry on a bed of rice. (I like making rice in the instant pot or rice cooker.) Or, swap it out for some brown rice, quinoa, or whichever rice you prefer. On the side, I like to serve one of these tasty sides:
- Or, try one of these 30+ Sides for Stir Fry.
Erin’s wine pairings
- Riesling, Gewürztraminer, Viognier: Look for a white wine with just a hint of sweetness to it. It’s a great way to tame down the heat in this dish.
- Rosé is another great match. It’s acidity, and light body will pair nicely with the Thai aromatics. (Here are some great rosé wines under $10)
More quick + easy dinner recipes
More Thai-inspired recipes
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PS – Need a way to preserve that extra basil? Try my method for how to freeze basil.
Full Recipe
Thai Beef Stir Fry
Equipment
Ingredients
- 1 Tablespoon vegetable oil
- 5 cloves garlic (thinly sliced)
- 3 jalapenos (seeded and thinly sliced, divided)
- 1 ¼ pounds lean ground beef
- Kosher salt and freshly ground pepper
- 1/2 cup low-sodium chicken broth
- 2 cups fresh basil leaves
- 2 green onions (thinly sliced)
- 3 Tablespoons lime juice (fresh squeezed)
- 1 Tablespoon low sodium soy sauce
- 1 1/2 Tablespoons fish sauce
- 1 1/4 teaspoons brown sugar
- Salt and pepper
- Lime wedges (for serving)
- Rice (for serving)
Instructions
- Cook rice according to package directions.
- Heat oil in a large cast iron skillet or wok over high heat. Add garlic and half the jalapenos and cook, stirring, until fragrant, about 30 seconds. Add beef and season with salt and pepper. Cook, breaking up with spoon and pressing firmly to help brown, until fully cooked and crispy, about 8-10 minutes. Add broth and basil leaves. Cook until basil has wilted, about 2 minutes.
- In a small bowl combine lime juice, soy sauce, fish sauce, and brown sugar. Stir until sugar dissolves, then add it to the beef mixture and toss to combine.
- Serve beef over rice, topped with scallions and remaining jalapeno. Garnish with additional lime wedges on the side.
Notes
- Store any leftovers in an airtight container in the refrigerator for up to three days. Or, freeze for up to three months.
Nutrition
This recipe was originally published in 2016. It was updated in 2018 to add new photographs and again in 2023 to add new content. The Thai ground beef stir fry recipe remains the same.
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