Thai Hot and Spicy Beef Recipe
If you love bold, fiery flavors that come together in a flash, you’re going to fall head over heels for Thai Hot and Spicy Beef. Picture tender strips of beef, sweet and snappy bell peppers, and just the right punch of aromatic garlic and chilies, all tossed in a shiny, ultra-savory sauce with notes of lime and basil. This is the kind of dish that instantly wakes up your taste buds with every bite, making it a go-to when you crave something exciting and satisfying—no takeout menu required.
Ingredients You’ll Need
The magic of Thai Hot and Spicy Beef lies in its beautiful simplicity: just a handful of carefully-picked ingredients that each play a crucial role. Every component layers in flavor, texture, and vibrant color, turning a quick weeknight dinner into an experience to remember.
- Flank steak: Slicing it thin against the grain gives you melt-in-your-mouth, tender bites every time.
- Vegetable oil: A neutral oil is perfect for high-heat stir-frying without masking those bright Thai flavors.
- Garlic: Freshly minced garlic sets the aromatic base, essential for authentic Thai flair.
- Red bell pepper: Adds a sweet crunch and a gorgeous pop of color to the dish.
- Green bell pepper: Offers a subtle bitterness and extra color contrast, making every forkful more exciting.
- Red onion: Sliced thin, this brings a gentle sweetness and beautiful purple hue that truly shines after a quick sauté.
- Thai red chilies: Adjustable for your spice level, these are the fiery heart of any good Thai Hot and Spicy Beef.
- Soy sauce: Deep, salty flavor forms the foundation of the stir-fry’s savory sauce.
- Fish sauce: A classic Thai ingredient that adds mouthwatering umami depth.
- Oyster sauce: Brings a rich, slightly sweet undertone and glossy finish to every bite.
- Brown sugar: Just a touch softens the heat and balances out the bold sauces.
- Beef broth: Adds moisture and just the right body to the sauce, ensuring every ingredient gets thoroughly coated.
- Lime juice: A zingy burst at the end brightens everything and makes the flavors pop.
- Fresh basil leaves: Stirred in at the last second, basil brings fragrant, cool freshness that’s signature in Thai cuisine.
- Cooked jasmine rice: The perfect base to soak up all that incredible sauce and lock in each layer of flavor.
How to Make Thai Hot and Spicy Beef
Step 1: Prep Everything First
Before you even turn on the stove, get all your ingredients ready. Slice the steak thinly against the grain, mince your garlic, and chop bell peppers, onion, and chilies. Whisk together your soy sauce, fish sauce, oyster sauce, brown sugar, and beef broth in a small bowl. Having everything prepped will make your stir-fry fast and flawless.
Step 2: Sear the Beef
Heat the vegetable oil in a big, heavy skillet or wok over high heat. When it’s shimmering hot, spread out the beef and let it sizzle for about two to three minutes. The idea is to get some color and char on the outside, while the inside stays tender and just slightly pink. Work fast and don’t overcrowd the pan so every piece cooks evenly.
Step 3: Add Aromatics and Veggies
Push the beef to the edge of your pan and add the minced garlic right in the center, letting it bloom for about 30 seconds. Then, drop in the bell peppers, red onion, and chilies. Stir-fry everything together for another two to three minutes, just until the veggies are bright and crisp-tender. You want them to hold their snap but soak up all those rich beefy flavors.
Step 4: Pour in the Sauce
Give that pre-mixed sauce a quick stir and pour it over the entire skillet. Toss all the beef and vegetables to coat, then cook for another minute or two. The sauce will bubble slightly, thickening and clinging to every bite. This step is where the Thai Hot and Spicy Beef really comes alive.
Step 5: Finish with Lime and Basil
Kill the heat and squeeze in the fresh lime juice, then shower everything with torn fresh basil leaves. Stir together just enough to wilt the basil and blend those finishing flavors, and you’re ready to serve your masterpiece over steaming jasmine rice.
How to Serve Thai Hot and Spicy Beef
Garnishes
To really make your Thai Hot and Spicy Beef pop, sprinkle extra fresh basil on top just before serving. A few extra slices of chili give beautiful color and a hit of fresh spice. If you love tang, try a wedge of lime on the side for squeezing at the table. Chopped peanuts or crispy shallots also add crunch and a restaurant-style finish.
Side Dishes
Steamed jasmine rice is a must, so it can absorb every drop of that savory sauce. If you want to build a Thai-inspired feast, try simple stir-fried greens, a crisp cucumber salad, or even Thai spring rolls. Each adds balance and keeps things fresh and fun.
Creative Ways to Present
For a dinner party, plate Thai Hot and Spicy Beef family-style on a big serving platter, garnished with lots of fresh herbs. Or, spoon over individual bowls of rice and top with a pretty fan of bell peppers. Leftovers? Pile right into lettuce wraps or serve with a fried egg for a spicy brunch twist.
Make Ahead and Storage
Storing Leftovers
If you have some Thai Hot and Spicy Beef left over (lucky you!), let it cool first, and then store it in an airtight container in the refrigerator. It’ll stay delicious and safe for up to three days. The flavors meld together even more overnight, giving tomorrow’s lunch a spicy kick.
Freezing
Yes, you can freeze Thai Hot and Spicy Beef! Place cooled portions in freezer-safe bags or containers, squeezing out extra air. It’ll keep well for up to three months. Thaw overnight in the fridge for the best texture, so those veggies still have some snap.
Reheating
For the tastiest results, reheat your Thai Hot and Spicy Beef gently in a skillet over medium heat, adding a splash of water if the sauce looks thick. The microwave works too—just cover loosely and use short bursts, stirring between each, so the beef warms evenly without drying out.
FAQs
How spicy is Thai Hot and Spicy Beef?
The heat level depends on how many chilies you use and whether you keep the seeds. Start with fewer chilies if you’re spice-shy, or leave seeds out for a milder kick. You can always add extra to individual plates if you have some heat-lovers at your table!
Can I use a different cut of beef?
Absolutely! Flank steak works beautifully, but sirloin or even ribeye can step in if that’s what you have on hand. The key is slicing the beef thinly against the grain for maximum tenderness in your Thai Hot and Spicy Beef.
Is there a vegetarian or vegan version?
You bet! Swap the beef out for firm tofu or sliced portobello mushrooms, and use soy or vegetarian “fish” sauce. The flavors of the sauce and veggies will give you a meal every bit as vibrant and satisfying.
What’s the best way to slice the steak?
Pop your steak in the freezer for about 15–20 minutes before slicing—it gets firmer and easier to cut ultra-thin. Use a sharp knife and cut across the grain to guarantee bite-sized pieces that cook quickly and stay juicy.
Can I make Thai Hot and Spicy Beef less salty?
For a lower-sodium version, use low-sodium soy sauce and cut back a bit on the fish sauce. Taste as you go, and remember that adding a bit of extra lime juice or more fresh veggies can balance things out nicely.
Final Thoughts
If you’re craving something bold, soul-warming, and just plain fun to cook at home, get Thai Hot and Spicy Beef on your dinner table this week. It’s quick, customizable, and totally irresistible every time. Give it a try, add your own personal touch, and let this flavorful stir-fry add some extra excitement to your nights in!
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Thai Hot and Spicy Beef Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Thai Hot and Spicy Beef recipe is a flavorful and quick stir-fry dish that combines tender slices of beef with colorful bell peppers, onions, and a spicy Thai sauce. Served over jasmine rice, it’s a satisfying meal packed with bold flavors.
Ingredients
For the stir-fry:
- 1 lb flank steak, thinly sliced against the grain
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small red onion, sliced
- 2–3 Thai red chilies, sliced (adjust for heat)
For the sauce:
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons oyster sauce
- 1 tablespoon brown sugar
- 1/4 cup beef broth
- Juice of 1 lime
- 1/4 cup fresh basil leaves
For serving:
- Cooked jasmine rice
Instructions
- Heat the vegetable oil: In a large skillet or wok over high heat, add the garlic and stir-fry for 30 seconds.
- Cook the beef: Add the sliced beef and cook for 2–3 minutes until browned but slightly pink.
- Add vegetables: Push beef aside, add bell peppers, onion, and chilies, stir-fry until tender-crisp.
- Make the sauce: Whisk together soy sauce, fish sauce, oyster sauce, sugar, and broth. Pour into skillet.
- Finish and serve: Toss everything together, cook for 1–2 minutes, remove from heat. Stir in lime juice and basil. Serve over jasmine rice.
Notes
- For a milder dish, remove chili seeds or use red pepper flakes.
- This recipe is also delicious with chicken or shrimp.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1/4 of recipe (without rice)
- Calories: 280
- Sugar: 6g
- Sodium: 1050mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 65mg
