Thai Basil Beef
Tender steak, laced with a savory, garlicky, soy-infused glaze, tossed with caramelized bell peppers and onion, then topped with vibrant fresh basil. This dish is so easy, and so incredible. Perfect for any busy weeknight.
Think of this dish when you’re craving stir-fry with a twist. Why a twist? Because instead of using more traditional cilantro and/or green onions, we use Thai basil, which has a stronger flavor than its sweet basil cousin, and delivers a licorice-like, anise flavor and peppery nuance. If you can’t find Thai basil, regular basil also works, and adds great complexity to the dish.
Coating the steak with cornstarch before cooking helps seal in the steak’s juices, thickens the sauce, and creates a crisp crust on the meat. This is the best culinary hack (and restaurant trick) ever! Definitely don’t skip this step; it will change the way to cook beef from this day forward.
Serving Suggestion
Since this savory sauce is so sublime, I suggest you serve the meat and vegetables with rice (I prefer jasmine here), Asian noodles, or your favorite grain.
Thai Basil Beef
Ingredients
- 1 skirt steak, about 1 1/4 to 1 1/2 pounds, cut across the grain into thin strips
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil, divided
- 2 bell peppers, any color, seeded and thinly sliced
- 1/2 cup thinly sliced onion, any color
- 2-3 cloves garlic, minced
- 3 tablespoons soy sauce
- 2 teaspoons oyster sauce
- 1 teaspoon granulated sugar
- 1/2 cup Thai basil leaves, or regular basil leaves, plus more for serving
Instructions
- In a large bowl, combine the beef and cornstarch and toss to coat the beef evenly.
- Heat 1 tablespoon of the vegetable oil in a large skillet or wok over medium-high heat. Add the beef and sear until just browned. Transfer the steak to a plate and set aside.
- Add the remaining tablespoon of vegetable oil to the pan with the bell peppers and onion. Cook for 3 to 5 minutes, until soft. Add the garlic and cook for 30 seconds.
- Return the steak to the pan with the soy sauce, oyster sauce, and sugar. Toss to combine.
- Add the fresh basil and cook until the leaves just wilt.
- Top the steak, peppers, and onion with fresh basil leaves and serve.