If you haven’t already tried my Thai Basil Chicken, or prefer beef instead, this dish is similar in flavor but boasts a hearty mix of vegetables, hosting a “one pot” meal of its own. I just love the aroma of fresh Thai basil leaves and it’s this ingredient that brings the magic to the table.
While Thai basil can be substituted with regular basil, the former cooks and holds its flavor – a pronounced peppery, spicy and warm licorice or anise taste – much better in stir-fries. Don’t let the size of the leaves throw you off in regards to how much should be used, they shrink down during the cooking process. If you haven’t already tried cooking with Thai basil I recommend giving it a try as just the fragrance alone can win you over.
Thai Basil Beef Stir-Fry
- Yield: 2 1x
Ingredients
Scale
- 1/2 lb. beef, sliced thinly against the grain
- 1 tablespoon garlic, minced
- 2 dried bird’s eye chilies, crushed
- 1 cup sweet baby corn
- 1 cup broccoli florets
- Handful of Thai basil leaves
- Handful of kaffir lime leaves, sliced thinly
- Pepper to taste
Sauce:
- 1 tablespoon oyster sauce
- 1 tablespoon golden mountain sauce
- 1/2 teaspoon fish sauce
- 1 tablespoon brown sugar
Instructions
- Over medium high heat, saute garlic and bird’s eye chili until fragrant
- Add in beef and stir-fry until beef is fully cooked
- Add in sauces and stir to combine
- Reduce heat to medium and add in kaffir lime leaves, baby corn, broccoli and pepper
- Stir-fry for another minute before adding in Thai basil leaves
- Dish and serve hot
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