Thai beef stir-fry
Thai beef stir-fry from Thailand.
Cook and rest are read from the method. Prep is estimated when the listing left it out. Optional overnight waits and leftover storage are not counted.
- Prep
- 10 min
- Cook
- 3 min
- Rest
- None
- Total
- 13 min
- Difficulty
- Easy
- Spice
- Mild
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Thai beef stir-fry is listed as beef from Thailand. The steps below follow the imported method, not an editorial rewrite. Times shown were read from those steps.
What you'll need
5 ingredients. Tap each one once it's out on the bench.
Ingredients
- Neutral oil30 ml
- Beef400 g
- Basil leavesto taste
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Heat a wok or large frying pan until smoking hot. Pour in the oil and swirl around the pan, then tip in the beef strips and chilli.
Step 2
Cook, stirring all the time, until the meat is lightly browned, about 3 mins, then pour over the oyster sauce. Cook until heated through and the sauce coats the meat.
3 min
Step 3
stir in the basil leaves and serve with plain rice.
Nutrition
Per serving · estimate
- Calories
- 347 kcal
- Protein
- 33.5 g
- Carbs
- 1.4 g
- Fat
- 22 g
- Saturated fat
- 6.7 g
- Fibre
- 0.2 g
- Sugar
- 0.8 g
- Sodium
- 107 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Shellfish
- Gluten-free
- Dairy-free
- Nut-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 12 November.
Substitutions
beef → tofu
Marinated tofu or mushrooms can take the savoury role. Label the plate as a vegetarian adaptation.
chilli (paprika or chilli flakes) → paprika or chilli flakes
Paprika is milder and sweeter. Add cayenne if you still want heat.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Inspired by the original
Provenance: Imported. Not developed or tested in our kitchen, so quantities and timings can be approximate. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Thai beef stir-fry take?
13 min all in — 10 min prep, 3 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
Mild.
What allergens should I watch?
This recipe is labelled for Shellfish. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Gluten-free, Dairy-free, Nut-free.
7 more questionsFewer questions
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Frying pan, Wok.
How much salt do I put in?
This recipe does not list salt as its own ingredient. Saltiness comes from Oyster sauce — 2. Taste at the end rather than adding a number we did not write.
How much oyster sauce?
2 of Oyster sauce.
What can I use instead?
beef → tofu. Marinated tofu or mushrooms can take the savoury role. Label the plate as a vegetarian adaptation. chilli (paprika or chilli flakes) → paprika or chilli flakes. Paprika is milder and sweeter. Add cayenne if you still want heat.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.