If you’re craving a dish that bursts with flavor, packs a punch of heat, and comes together in a flash, then this Spicy Thai Basil Beef with Jasmine Rice is exactly what you need. This recipe combines tender, thinly sliced beef flank steak with aromatic garlic, fiery Thai bird chilies, and fragrant Thai basil, all served atop fluffy jasmine rice. It’s a vibrant, satisfying meal that’s perfect for busy weeknights or anytime you want to impress with minimal fuss.
Why This Recipe Belongs in Your Rotation
This dish hits all the right notes — spicy, savory, fragrant, and comforting. The quick stir-fry method means dinner is on the table in under 30 minutes, which is perfect when time is tight but you still want something homemade and delicious. Plus, the flavors are incredibly balanced: the soy, fish, and oyster sauces create a rich umami base, the chilies bring heat, and the fresh Thai basil adds an herbal brightness that makes this dish unforgettable.
Whether you’re an experienced cook or a kitchen newbie, this recipe is straightforward and versatile. It’s a great way to explore Thai flavors without needing a pantry full of exotic ingredients. Also, it pairs beautifully with jasmine rice, which soaks up every bit of that spicy sauce. If you love dishes like Garlic Butter Steak And Mushroom Skillet With Rice or Sticky Honey Soy Salmon Rice Bowls, this recipe will quickly become a favorite go-to.
What We’re Using
- 1 pound beef flank steak, thinly sliced – Flank steak is lean, flavorful, and perfect for quick cooking.
- 2 tablespoons vegetable oil – For stir-frying and to prevent sticking.
- 4 cloves garlic, minced – Adds that essential aromatic punch.
- 1-2 Thai bird chilies, sliced – Adjust based on how spicy you like it.
- 2 tablespoons soy sauce – Brings saltiness and depth to the dish.
- 1 tablespoon fish sauce – A classic ingredient in Thai cooking that adds umami.
- 1 tablespoon oyster sauce – Adds a subtle sweetness and richness.
- 1 cup fresh Thai basil leaves – The star herb that gives this dish its signature flavor.
- 1 cup jasmine rice – Fragrant and fluffy, perfect to soak up the sauce.
- 2 cups water – For cooking the jasmine rice.
- Salt, to taste – To balance the flavors.
What’s in the Gear List
- Sharp knife – For thinly slicing the flank steak and chilies.
- Cutting board – A must-have for prep.
- Medium saucepan with lid – To cook the jasmine rice perfectly.
- Large skillet or wok – Ideal for stir-frying the beef and aromatics quickly.
- Spatula or wooden spoon – To toss ingredients in the pan.
- Measuring spoons and cups – For precise seasoning and rice measurement.
Spicy Thai Basil Beef with Jasmine Rice in Steps
Step 1: Prepare the Jasmine Rice
Rinse 1 cup of jasmine rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming gummy. In a medium saucepan, combine the rinsed rice with 2 cups of water and a pinch of salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it steam with the lid on for another 10 minutes. Fluff the rice with a fork before serving.
Step 2: Slice and Prep Ingredients
While the rice cooks, thinly slice 1 pound of beef flank steak against the grain. Mince 4 cloves of garlic and slice 1-2 Thai bird chilies, depending on your heat preference. Pluck 1 cup of fresh Thai basil leaves from their stems and set aside. Having everything prepped before cooking makes the stir-fry process smooth and fast.
Step 3: Stir-Fry the Aromatics
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and sliced chilies, stirring constantly for about 30 seconds to release their fragrance. Be careful not to burn the garlic, as it will turn bitter.
Step 4: Cook the Beef
Add the sliced beef to the skillet in a single layer. Let it sear undisturbed for 1-2 minutes to develop a nice crust, then stir-fry for another 2-3 minutes until the beef is browned but still tender. Thin slices cook quickly, so keep an eye on it.
Step 5: Add the Sauces
Pour in 2 tablespoons soy sauce, 1 tablespoon fish sauce, and 1 tablespoon oyster sauce. Stir everything together so the beef is evenly coated in the savory mixture. Allow the sauce to bubble and thicken slightly, about 1 minute.
Step 6: Toss in the Thai Basil
Remove the skillet from heat and immediately stir in the fresh Thai basil leaves. The residual heat will wilt the basil just enough to release its aroma without making it mushy.
Step 7: Serve Hot over Jasmine Rice
Spoon the spicy Thai basil beef over plates of steamed jasmine rice. The fluffy rice balances the heat and soaks up the rich sauce beautifully. Enjoy immediately for the best flavor and texture.
Dietary Swaps & Alternatives
- Beef Alternative: Use thinly sliced chicken breast or firm tofu for a lighter or vegetarian version.
- Fish Sauce Substitute: If you want to avoid fish sauce, substitute with soy sauce mixed with a splash of lime juice for acidity.
- Chili Heat: Swap Thai bird chilies for jalapeños or serranos if easier to find, adjusting quantity for spice level.
- Rice Option: Brown jasmine rice or cauliflower rice work well if you want a lower-carb side.
Notes on Ingredients
- Beef Flank Steak: This cut is ideal because it’s lean and flavorful but can be tough if not sliced thinly against the grain.
- Thai Basil: Different from sweet basil, Thai basil has a slightly spicy, licorice-like flavor that’s essential for authentic taste.
- Oyster Sauce: Adds a rich, savory sweetness. Ensure you use a brand made without non-permissible ingredients if desired.
- Thai Bird Chilies: These small chilies pack serious heat. Start with one and add more if you like it hotter.
- Jasmine Rice: Its floral aroma complements the bold flavors of the beef perfectly.
Prep Ahead & Store
You can slice the beef and prep your garlic, chilies, and basil a day ahead to save time. Keep them refrigerated in separate airtight containers to maintain freshness. Cooked jasmine rice and the beef stir-fry both store well in the fridge for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water to keep the rice fluffy.
Questions People Ask
Can I make this dish less spicy?
Absolutely! Simply reduce the amount of Thai bird chilies or remove the seeds before slicing to lower the heat. You can also serve it with extra jasmine rice to mellow the spiciness.
What can I use if I can’t find Thai basil?
If you can’t find Thai basil, sweet basil is a decent substitute, though the flavor won’t be quite as authentic. Adding a small amount of fresh mint or cilantro can help mimic some of the herbal notes.
Is flank steak the best cut for this recipe?
Flank steak is ideal because it cooks quickly and remains tender when sliced thinly against the grain. You can also use skirt steak or sirloin if preferred, but avoid thicker cuts that require longer cooking.
Can I cook the rice in advance?
Yes, you can cook jasmine rice ahead of time and store it in the refrigerator for up to 2 days. Reheat it with a sprinkle of water to restore its softness before serving.
Because You Liked This
- Garlic Butter Steak And Mushroom Skillet With Rice – Another hearty skillet meal with rich, comforting flavors.
- Sticky Honey Soy Salmon Rice Bowls – Sweet and savory salmon paired with fluffy rice for a quick dinner.
- Sticky Orange Chicken Thighs With Fried Rice – A vibrant twist on classic Asian flavors with sticky, tangy chicken.
Before You Go
Before you dive into cooking, remember that the key to the best Spicy Thai Basil Beef with Jasmine Rice is fresh ingredients and quick cooking over high heat. Don’t rush the stir-fry process — letting the beef sear properly ensures great flavor. And when you toss in that Thai basil right at the end, it transforms the dish with its incredible aroma. Whether you’re making this for a weeknight dinner or a casual gathering, it’s sure to become a fast favorite in your recipe arsenal.
This recipe is a beautiful example of how simple ingredients can come together to create a dish that’s complex, layered, and utterly delicious. Enjoy the vibrant tastes of Thailand from your own kitchen tonight!
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Spicy Thai Basil Beef with Jasmine Rice
Ingredients
Equipment
Method
- Rinse 1 cup of jasmine rice under cold water until the water runs clear. In a medium saucepan, combine rinsed rice with 2 cups water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let steam for 10 minutes. Fluff before serving.
- While the rice cooks, thinly slice 1 pound of beef flank steak against the grain. Mince 4 cloves garlic and slice 1-2 Thai bird chilies. Pluck 1 cup fresh Thai basil leaves from stems and set aside.
- Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and sliced chilies, stirring constantly for about 30 seconds to release fragrance. Avoid burning the garlic.
- Add sliced beef in a single layer. Let sear undisturbed for 1-2 minutes, then stir-fry for another 2-3 minutes until browned but tender. Thin slices cook quickly.
- Pour in 2 tablespoons soy sauce, 1 tablespoon fish sauce, and 1 tablespoon oyster sauce. Stir to coat beef evenly. Allow sauce to bubble and thicken for about 1 minute.
- Remove skillet from heat and immediately stir in fresh Thai basil leaves. Residual heat wilts basil to release aroma without making it mushy.
- Spoon spicy Thai basil beef over plates of steamed jasmine rice. Serve hot and enjoy immediately for best flavor and texture.
Notes
- Slice the flank steak thinly against the grain to ensure tenderness.
- Adjust the number of Thai bird chilies to control the heat level to your preference.
- Use fresh Thai basil for authentic flavor; sweet basil can be a substitute but will alter the taste.
- Cook jasmine rice with care; rinsing removes excess starch and prevents stickiness.
- Leftover beef stir-fry and rice can be refrigerated for up to 3 days and reheated gently.
