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.
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.
Another great thing about this Thai dish is that there are no fancy, hard-to-find, exotic ingredients involved, except maybe the fish sauce, but you can find that in pretty much any grocery store now – Just look for it in the international foods aisle. If you’re unable to find it, go ahead and swap it out with some Worcestershire sauce.
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 chile heat levels can vary, as can the potency of your lime juice.
I like to serve this Thai Beef Stir Fry on a bed of rice – I love jasmine rice paired with this dish, but if you want something a bit more hearty, swap it out for some brown rice, quinoa, or whichever rice you prefer.
Want to add a bit of crunch? Try sprinkling on some toasted rice powder at the end. It’s delicious!
Quick & Easy Dinner Recipes:
- Chicken Marsala with Mustard & Mascarpone
- 30-Minute BLT Pasta ($30 Date Night)
- 30-Minute Easy Shrimp Piccata
- 10-Minute Avocado Tuna Salad
- Pretzel Crusted Chicken with Cheddar-Mustard Sauce
Wine Pairings for Thai Beef Stir Fry:
- 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 soup.
- 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)
If you loved this Thai Beef Stir Fry recipe I would appreciate it so much if you would give it a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
Thai Beef Stir Fry Recipe
30-Minute Thai Beef Stir Fry with Basil & Chiles
- 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 scallions (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)
- 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.
This recipe was originally published in August 2016. It was updated in February 2018 to add new photographs. The recipe remains the same.