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
Scale
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
