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Stir-Fried Basil Beef

Speedier and lighter than takeout, this twist on a spicy Thai stir-fry makes good use of a large bunch of basil.

Serves 4
Ready in 15 mins
Prep time 8 mins
Cooking time 7 mins
315 calories per serving


> 2 serrano chilies or Thai chilies
> 1 lb boneless beef sirloin
> 1 tbsp cornstarch
> 1 tbsp canola oil
> 1/2 (10 oz) bag matchstick (shredded) carrots 
> 2 tbsp minced garlic
> 2 cups packed basil leaves
> 2 tbsp reduced-sodium soy sauce
> 1 tbsp fish sauce
> 2 tsp brown sugar


Thinly slice the chilies. Slice the steak thinly against the grain. Toss steak with the cornstarch and season with salt and pepper.
In a 12-inch nonstick skillet or wok, heat oil on high. Add beef and cook 3–4 min., until just browned. Transfer beef to a bowl.
To same skillet, add the carrots, garlic, chilies, and basil. Cook 2 min., until basil is wilted. Stir in the soy sauce, fish sauce, sugar, and reserved beef. Cook 1 min.


Serve over rice.

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