Thai Basil Beef Stir Fry with Jasmine Rice

• 1 lb flank steak, thinly sliced
• 2 cups jasmine rice
• 3 cups water
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tbsp sugar
• 3 garlic cloves, minced
• 1 red bell pepper, sliced
• 1 cup snap peas
• 4 cups fresh Thai basil leaves
• 2 tbsp vegetable oil
• 1 tbsp sesame oil
• 1 tsp black pepper

Steps

1. 1 Rinse the jasmine rice and cook it in 3 cups of water according to package instructions.
2. 2 While the rice cooks, mix soy sauce, oyster sauce, fish sauce, sugar, and black pepper in a bowl; marinate the beef for at least 10 minutes.
3. 3 Heat vegetable oil in a large skillet or wok over high heat.
4. 4 Add garlic and stir-fry until fragrant, about 30 seconds.
5. 5 Add the beef and cook until browned, about 3-4 minutes.
6. 6 Push the beef to the side and add the red bell pepper and snap peas, stirring until crisp-tender, about 2 minutes.
7. 7 Toss in the Thai basil leaves and sesame oil, stirring to combine.
8. 8 Serve the beef mixture over the cooked jasmine rice.

Equipment

• Large skillet or wok
• Cutting board
• Chef's knife

Variations

• Substitute chicken for beef to make a chicken basil stir fry.
• Add tofu for a vegetarian twist.

Substitutions

• If Thai basil isn't available, use regular basil or holy basil as a substitute.
• Use coconut aminos in place of soy sauce for a gluten-free option.

Pairings

• Serve with a side of cucumber salad.
• Pair with a light lager or a glass of Riesling.

Nutrition

Tips

• Slice the beef against the grain for maximum tenderness.
• For extra spice, add a chopped Thai chili pepper with the garlic.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave with a splash of water to maintain moisture.

Freezing: Freezes well for up to 1 month. Thaw overnight in the refrigerator and reheat gently on the stovetop.

Serving Suggestions

• Garnish with sliced green onions.
• Serve with a wedge of lime for a fresh squeeze of citrus.

FAQ