If you’re constantly seeking bold, captivating flavors, you’re in for a treat with this Thai Hot and Spicy Beef. This dish masterfully combines tender steak with a lively blend of chilies, garlic, and aromatic Thai basil, all tied together by a savory sauce with just the right amount of heat and sweetness. Served over fluffy jasmine rice, it’s the kind of dinner that dazzles the senses and transports you straight to the lively streets of Bangkok in under 30 minutes.
Ingredients You’ll Need
The beauty of Thai Hot and Spicy Beef is in its simplicity. Each component is crucial, bringing its own magic—whether it’s tenderness, vibrant color, deep umami, or a fragrant finish. Don’t skip the fresh basil at the end; it makes the dish pop!
- Flank steak (1 lb), thinly sliced against the grain: Using flank steak and slicing it properly keeps every bite tender and soaks up all that savory sauce.
- Vegetable oil (2 tablespoons): Neutral oil is ideal for achieving a high-heat sear without overpowering the other flavors.
- Garlic (4 cloves, minced): Garlic lays a robust foundation—the aromatic start to every great stir-fry.
- Red Thai chilies (2, thinly sliced, or to taste): These bring the signature, thrilling heat; adjust to match your spice preferences.
- Red bell pepper (1, thinly sliced): Not only does this add crunch and bright color, but it also balances out the heat.
- Small onion (1, sliced): Onion delivers subtle sweetness and just the right amount of bite.
- Soy sauce (2 tablespoons): Soy sauce injects savory depth and beautiful color into the dish.
- Fish sauce (1 tablespoon): This is your secret ingredient for big, authentic umami flavors.
- Oyster sauce (1 tablespoon): Adds a hint of briny sweetness and thickens the sauce beautifully.
- Brown sugar (1 tablespoon): Balances out all that spicy, salty goodness with mellow, subtle sweetness.
- Cornstarch (1 teaspoon): Just a touch creates the luscious, glossy sauce that clings perfectly to each piece of beef and vegetable.
- Water (1/4 cup): This helps bring the sauce components together and gives you just the right sauciness.
- Fresh Thai basil leaves (1/4 cup): Nothing beats the peppery fragrance of Thai basil—it’s what makes this dish truly sing.
- Cooked jasmine rice, for serving: Every bite of beef begs for a pillow of fluffy, fragrant rice alongside.
How to Make Thai Hot and Spicy Beef
Step 1: Mix the Sauce
Start by whisking together the soy sauce, fish sauce, oyster sauce, brown sugar, cornstarch, and water in a small bowl. This mixture is your stir-fry’s backbone, delivering all the flavor and gloss you crave in Thai Hot and Spicy Beef. Set it aside so it’s ready to go when everything comes together in the pan.
Step 2: Heat the Oil and Aromatics
Heat the vegetable oil in a large skillet or wok over medium-high heat. Drop in the minced garlic and sliced Thai chilies, stirring constantly for about 30 seconds. The fragrance will immediately fill your kitchen, giving you that “wow, something amazing is cooking” moment.
Step 3: Stir-Fry the Beef
Add in your thinly sliced flank steak, making sure to arrange it in a single layer. Sear and stir-fry for 2 to 3 minutes until the edges are browned and luscious. Don’t overcook—the goal is juicy strips that soak up the sauce.
Step 4: Add the Vegetables
Next, toss in the sliced red bell pepper and onion. Keep things moving in the pan, sautéing for another 2 to 3 minutes. The veggies should soften just a bit but still retain their freshness and crunch, lending color and structure to your Thai Hot and Spicy Beef.
Step 5: Bring in the Sauce
Pour the sauce mixture over everything and give it a good stir, coating the beef and vegetables evenly. Let it all simmer for 1 to 2 minutes until the sauce thickens slightly and becomes enticingly glossy.
Step 6: Add the Thai Basil
Right before you turn off the heat, scatter in the Thai basil leaves and fold them through the hot stir-fry. The residual warmth wilts them perfectly and infuses every bite with that unmistakable peppery aroma that makes Thai Hot and Spicy Beef so irresistible.
Step 7: Serve Over Jasmine Rice
Spoon generous portions of the stir-fry over freshly cooked jasmine rice. The rice soaks up all that sauce, and every forkful is an explosion of flavor and texture.
How to Serve Thai Hot and Spicy Beef
Garnishes
Don’t underestimate the finishing touches! A sprinkle of extra Thai basil, fresh cilantro, or thinly sliced scallions instantly lifts your Thai Hot and Spicy Beef. If you love heat, scatter a few more chili slices on top or keep chili oil on the side for drizzling.
Side Dishes
This dish sings on its own but becomes a true feast when paired with simple sides. Consider a cooling cucumber salad, steamed Asian greens, or even a Thai mango salad to counterbalance the spice kick.
Creative Ways to Present
Try serving Thai Hot and Spicy Beef family-style in a big platter for a lively dinner party. Or pile it into lettuce cups for a fun, hand-held appetizer. For weeknight ease, build a rice bowl with pickled veggies and a handful of fresh herbs to keep things fresh and customizable.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Thai Hot and Spicy Beef (which is rare!), transfer leftovers to an airtight container and pop it in the fridge. It keeps well for up to three days and the flavors get even deeper as they soak into the beef and vegetables.
Freezing
For longer storage, Thai Hot and Spicy Beef freezes surprisingly well. Let everything cool completely, portion it into freezer-safe bags or containers, and freeze for up to two months. Thaw in the fridge overnight for best texture.
Reheating
To reheat, use a skillet on medium heat or give it a quick zap in the microwave, stirring every 30 seconds until heated through. Add a splash of water or extra soy sauce to wake up the sauce and restore its silky consistency.
FAQs
How spicy is Thai Hot and Spicy Beef—can I make it milder?
If you’re spice-sensitive or cooking for picky eaters, simply reduce the number of Thai chilies or swap in a milder pepper. You can always boost the heat later with chili paste or chili flakes on the side!
Can I use a different cut of beef?
Absolutely! Sirloin or ribeye can work just as well. The key is to slice against the grain and keep the strips thin for the classic stir-fry texture Thai Hot and Spicy Beef is known for.
What’s a good substitute if I can’t find Thai basil?
Italian basil will still provide lovely fragrance, though it lacks the peppery punch of Thai basil. If you have fresh mint or cilantro, try adding a bit for an extra layer of freshness.
Is there a vegetarian way to make this dish?
Thai Hot and Spicy Beef can easily become a veggie superstar—just use sliced mushrooms or tofu in place of beef, and swap the fish and oyster sauce for a vegetarian alternative or extra soy sauce. The method and flavor punch stay the same!
Do I need a wok to make this recipe?
Not at all! While a wok makes stir-frying a breeze, a large skillet works perfectly. Just make sure you get it nice and hot to help caramelize the beef and lock in those delicious flavors.
Final Thoughts
If you love food that delivers excitement in every bite, you’ll want to make Thai Hot and Spicy Beef a regular on your dinner menu. Quick, customizable, and endlessly delicious, it’s a dish that will win over family and friends, whether you’re serving it on a busy weeknight or at your next gathering. Give it a try and watch those plates come back empty!
Print
Thai Hot and Spicy Beef Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Thai
- Diet: Non-Vegetarian
Description
This Thai Hot and Spicy Beef recipe is a flavorful and quick stir-fry dish that brings together tender slices of beef with a spicy kick from Thai chilies. The dish is balanced with the sweetness of bell peppers and onions, all tossed in a savory sauce and topped with fresh Thai basil leaves. Serve over jasmine rice for a satisfying meal.
Ingredients
For the Stir-Fry:
- 1 lb flank steak, thinly sliced against the grain
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 2 red Thai chilies, thinly sliced (or to taste)
- 1 red bell pepper, thinly sliced
- 1 small onion, sliced
For the Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 tablespoon brown sugar
- 1 teaspoon cornstarch
- 1/4 cup water
- 1/4 cup fresh Thai basil leaves
- Cooked jasmine rice, for serving
Instructions
- Prepare the Sauce: In a small bowl, whisk together soy sauce, fish sauce, oyster sauce, brown sugar, cornstarch, and water. Set aside.
- Stir-Fry: Heat oil in a skillet, sauté garlic and chilies. Add beef, cook until browned. Add onion, bell pepper, and sauce. Stir well and cook until sauce thickens slightly. Add Thai basil before removing from heat.
- Serve hot over jasmine rice.
Notes
- Adjust the number of chilies for heat preference.
- For extra spiciness, add chili garlic paste or crushed red pepper.
- Thai basil can be substituted with regular basil.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 6g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 70mg
