Thai-Style Basil Beef & Peppers

Name: Thai-Style Basil Beef & Peppers
Total time: 20 min
Yield: 2 people
Ingredients: 14 oz Beef Cubes; 1 count Red Bell Pepper; 1 cup Basil Leaf; 0.5 count White Onion; 3 clove Garlic; 1 count Long Green Chilli; 1 tbsp Corn Flour; 2 tbsp Olive Oil; 2 tbsp Sweet Soya Sauce; 2 tbsp Oyster Sauce; 1 tbsp Fish Sauce

Dairy-FreeUnder 30 MinsHigh ProteinStovetopDinnerThai

Easy

20minutes

420kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A quick, savory, and highly aromatic stir-fry featuring tender slices of beef, crisp red bell peppers, and fragrant basil in a rich, glossy sauce.

Looking for the perfect savory companion to a hot bowl of rice and those glorious jammy Mayak eggs? This Thai-Style Basil Beef & Peppers is precisely what you need. By taking your hearty beef cubes and tossing them in a blistering hot pan with sweet, crisp red bell pepper and intensely aromatic basil leaf, you create a harmony of textures and flavors that is nothing short of spectacular. The secret to making this dish pop is a savory, umami-rich sauce made from your pantry staples like oyster sauce, fish sauce, and sweet soya sauce. It coats every single piece of beef in a glossy, irresistible glaze. Because beef cubes can sometimes be a bit thick, slicing them thinly and giving them a quick dusting of corn flour helps velvet the meat, keeping it beautifully tender while giving the outside a lovely caramelized edge. When the fragrant garlic, sharp white onion, and a hint of green chilli hit the hot oil, your kitchen will smell incredible. The fresh basil leaf is tossed in right at the very end, wilting just enough to release its sweet, peppery oils without losing its vibrant green color. Spoon this saucy, incredibly flavorful beef over freshly steamed white rice, break open your cold, marinated Mayak egg on top, and let the rich yolk mingle with the savory stir-fry sauce. It's an unforgettable meal packed with sweet, salty, and spicy notes.

Ingredients

400 g Beef Cubes (about 14 oz)
1 count Red Bell Pepper (1 medium pepper)
20 g Basil Leaf (1 large handful)
0.5 count White Onion (half an onion)
3 clove Garlic
1 count Long Green Chilli
1 tbsp Corn Flour
2 tbsp Olive Oil
2 tbsp Sweet Soya Sauce
2 tbsp Oyster Sauce
1 tbsp Fish Sauce

Instructions

1
Slice the beef cubes thinly against the grain to make them tender and quick-cooking. Place them in a bowl and toss with the corn flour and 1 tablespoon of the sweet soya sauce to velvet the meat.
2
Slice the red bell pepper, chop the white onion, thinly slice the long green chilli, and mince the garlic.
3
In a small bowl, whisk together the remaining sweet soya sauce, oyster sauce, and fish sauce.
4
Heat the olive oil in a large skillet or wok over medium-high heat. Add the minced garlic, chopped white onion, and sliced long green chilli. Sauté for 1 minute until highly fragrant.
5
Add the marinated beef to the pan, spreading it out. Let it sear untouched for 1 minute to develop a crust, then stir-fry for another 2 minutes until nicely browned.
6
Toss in the sliced red bell pepper and stir-fry for 2-3 minutes until the pepper is slightly softened but still vibrant and crunchy.
7
Pour the mixed sauce over the meat and vegetables. Toss everything together vigorously for 1 minute until the sauce thickens slightly and coats the beef in a glossy glaze.
8
Turn off the heat completely. Immediately add the fresh basil leaf and toss it through the hot stir-fry until it just begins to wilt.
9
Serve immediately over hot white rice, accompanied by your chilled Mayak eggs.

Chef's Tips

•Slicing the beef cubes thinly is key to this recipe! The corn flour helps protect the meat from drying out, keeping it velvety and tender.
•Do not cook the basil on the heat. Stirring it in off the heat preserves its color and sweet, aromatic flavor.

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