Thai Basil Beef Stir Fry

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.

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

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

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

Thai Basil Beef Stir Fry

4.88 from 8 votes

Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Total Time: 30 minutes mins

• Pin

Print Rate

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.

4

Ingredients

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)

Sauce:

• ▢ 2 tablespoons soy sauce
• ▢ 1 tablespoon fish sauce
• ▢ 3 tablespoons brown sugar
• ▢ juice of 2 limes (3 tablespoons)
• ▢ 2 teaspoons cornstarch
• ▢ rice (to serve)

Instructions 

• 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.

Tips:

Storage

This recipe is best served fresh, but can be stored in the fridge for 1-2 days.

Low Carb

Swap the soy sauce for liquid soy seasoning and the brown sugar for ¼ the volume of monk fruit sweetener. Serve over cauliflower rice.

Alternative proteins

Swap the steak for ground beef or chicken thighs cut into 1 inch cubes.

 

 

Nutrition Information

Serving: 1/4 batch, Calories: 420kcal, Carbohydrates: 25g, Protein: 28g, Fat: 23g, Saturated Fat: 8g, Cholesterol: 66mg, Sodium: 433mg, Fiber: 6g, Sugar: 15g

Author: Denise Bustard

Course: Dinner

Cuisine: Thai

© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.