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Thai Spicy Basil Beef


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  • ½ Pound Flank Steak
  • ½ Cup Jasmine Rice
  • 1 Bunch Basil
  • 2 Garlic Cloves
  • 1 Carrot
  • 1 Red Bell Pepper
  • 1 Onion
  • 1 Lime
  • 1 Teaspoon Sesame Seeds
  • 1 Bunch Cilantro for Garnish
  • ½ Cup Brown Sauce (oyster sauce, fish sauce, soy sauce, sambal oelek, brown sugar)
  • 1 Chili Pepper


Level of difficulty Average
Cost Average budget


Step 1

Prepare the ingredients.
Wash and dry the fresh produce. Pat the flank steak dry with paper towel; slice into very thin strips. Peel and mince the garlic. Cut off and discard the ribs and seeds of the pepper, sliced into 2-inch strips. Pick the basil leaves off the stems; discard the stems; roughly chop the leaves. Peel the carrots and chop in matchsticks. Halve the lime. Peel and slice the onion. Pick the cilantro leaves off the stems; discard the
stems; keep the leaves. Cut off and discard the ribs and seeds of chili pepper; thinly slice.

Step 2

Cook the rice.
In a small pot, combine the rice, 1 cup of water and pinch of salt. Heat to boiling on high; once boiling, cover and reduce the heat to low. Cook 12-14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork. Set aside in a warm place.

Step 3

Fry the beef.
In a large pan (nonstick if you have one), heat 2 tablespoon of olive oil on medium-high until hot. Add the beef and cook 3 to 4 minutes or until brown on both sides but still slightly under-cooked in the center. Transfer to a plate. Rinse and wipe out the pan.

Step 4

Cook the vegetables.
To the same pan add 1 tablespoon of olive oil and heat on medium until hot. Add the bell pepper, onion and garlic and cook on medium heat about 2 to 3 minutes or until tender. If needed, add 1 more tablespoon of olive oil to the pan. Add carrot, cook 2 minutes. Stir sauce mixture and then add to the pan with vegetables. Simmer, stirring frequently 1 to 2 minutes or until thickened.

Step 5

Add beef and plate your dish.
Add the beef to the pan along with chopped basil leaves. Add the juice from ½ lime. Stir until basil has just wilted.

Step 6

Serve your dish.
Divide beef and vegetables between two plates. Add the cooked rice. Garnish with whole cilantro leaves and remaining lime. Sprinkle with sesame seeds.

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VIDEO: Fresh Mango Salad

Dive into summer with this fresh, light and healthy mango salad!


  • Peanuts
  • Carrot
  • Mango
  • Rocket
  • 2 limes
  • Olive oil
  • Soy sauce
  • Red onion, minced
  • Salt
  • Pepper



  1. Lightly sautée the peanuts until golden.
  2. Take the carrots and cut into thin slices.
  3. Peel the mango and slice into thin strips.
  4. Squeeze the juice from 2 limes into a bowl, and add olive oil, soy sauce, minced onion, salt and pepper.
  5. In a bowl, toss together the mango, carrot, rocket, and lime-soy dressing.
  6. Enjoy!

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