This Thai Basil Beef Stir Fry has thin strips of beef, broccoli, and peas all tossed in a lime stir fry sauce and is topped with fresh basil. Fresh, tangy and ready in 30 minutes.
Are you ready to make a super delicious Asian inspired dinner at home? Then you will love this Thai basil beef stir fry recipe! Some of our other favorites are these Lighter Mongolian Beef Meal Prep bowls and this Low Carb Satay Beef Meal Prep recipe.
This lime beef and basil stir fry has a super simple sauce that takes just a few ingredients. You can pack this stir with any of your favorite veggies, and it takes less than 30 minutes to become a meal everyone is going to enjoy.
If you want to make dinner, even more, a breeze you can prep everything about this meal ahead of time by pre-cooking the rice, cutting the vegetables up, and mixing up the sauce.
Reasons you will ♡ this Thai Basil Beef
- it's a super healthy dinner packed with veggies
- it comes together in just in 30 minutes
- you can swap some ingredients to make it low carb
Which ingredients will you need?
For Thai basil beef you'll need:
- beef: we are using steak for this recipe, you could use your favorite cut or opt for a cheaper cut like flank steak, which works well in this recipe
- veggies: use 4 cups of your favorite stir fry vegetables. Broccoli, bell pepper, snow peas all work well.
- basil: I recommend seeking out Thai basil; however, sweet basil can work if you can't find Thai basil
For the sauce:
- fish sauce: this gives the sauce a ton of umami and the traditional Thai flavors. It smells scary but tastes delicious in this sauce. Find it in the Asian aisle of your grocery store
- fresh lime: to give a slightly sour and citrusy flavor to the sauce
- brown sugar: or swap for your favorite low carb sweetener (I like monk fruit sweetener)
- soy sauce: I recommend low sodium, but if you are gluten-free, use coconut aminos or tamari
- corn starch: to thicken, or use arrowroot powder
- prep ahead- you can cook the rice ahead, pre-chop the veggies and mix up your sauce 4-7 days ahead
- get organized- have your steak sliced, veggies all chopped and stir fry sauce shaken up before you start cooking
- serve over rice, quinoa or cauliflower rice
- leftovers are good, but the basil flavor and steak texture is so much better when served fresh, which is why I don't use this recipe for meal prep
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can I make this recipe low-carb?
Yes! Swap the veggies for your favorite low carb vegetables (broccoli and green beans are great), the soy sauce for liquid soy seasoning (sometimes called Bragg's liquid aminos), and the brown sugar for monk fruit sweetener (I usually try a 1:4 ratio of monk fruit to brown sugar when swapping).
can I swap the steak?
I bet this would work with boneless skinless chicken thighs, and it may also work with ground beef.
does this recipe work for meal prep?
I don't recommend this recipe for meal prep, as the steak gets tough and the basil gets soggy after storing.
If you want to prep some of these components ahead to make cooking go quickly, you can:
- pre-cook the rice (store in the fridge for up to 4 days)
- pre-chop the veggies (store in the fridge for up to 7 days)
- shake up the stir fry sauce ahead (store in the fridge for up to 7 days, also may be frozen)
More tasty stir fry recipes
- 7 Easy Stir Fry Sauce Recipes
- Maple Ginger Cashew Chicken Stir Fry
- Honey Sriracha Chicken Stir Fry
- Lemon Sesame Chicken Stir Fry
- Instant Pot Coconut Sweet Chili Chicken Stir Fry
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 1 teaspoon fresh ginger (finely grated or chopped)
- 4 cups vegetables (broccoli, snap peas, and/or bell pepper)
- 12 oz steaks (your favorite cut; flank steak works great)
- 1 cup basil leaves (Thai basil if you can find it)
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 3 tablespoons brown sugar
- juice of 2 limes (3 tablespoons)
- 2 teaspoons cornstarch
- rice (to serve)
- Heat oil in a large pan or wok over medium heat. Add the garlic and ginger and cook for 1 minute. Add the vegetables and cook for 5-8 minutes, until cooked through.
- Remove the vegetables from the pan and set aside.
- Add the steak to the pan, and cook for 3 or so minutes, until just cooked through. Remove steak from pan and sop up any extra oil or liquids from the pan.
- Add the sauce to the pan and cook for 1 or so minute, until slightly thickened. Return the steak and vegetables to the pan, along with the basil leaves, and toss to coat.
- Serve over rice.
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