Stir Fried Beef With Basil Recipes

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SPICY BEEF STIR-FRY WITH BASIL



Spicy Beef Stir-Fry With Basil image

This simple, delicious recipe for a spicy beef stir-fry comes from Leela Punyaratabandhu, a cookbook author who adapted it from Soei, a family-run restaurant in Bangkok. Using thinly sliced beef tenderloin means the dish is ready in just minutes, and you can adjust the heat to taste by reducing or increasing the number of fresh bird's-eye chiles. Made with fresh holy-basil leaves, the classic Thai dish is known as phat ka-phrao. If you can't find holy basil at a Thai market, Indian market or health food store, you could swap in more widely available Thai sweet basil (pictured), and make a dish of phat bai hora-pha. The dish could be one part of a larger meal or stand alone with some jasmine rice and a fried egg.

Provided by Tejal Rao

Categories     dinner, quick, main course

Time 15m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon Thai thin soy sauce, or light soy sauce
1 tablespoon oyster sauce
1 teaspoon fish sauce
1/4 cup chicken stock
1 packed teaspoon grated palm sugar, or light brown sugar
8 large cloves garlic
4 to 8 fresh bird's-eye chiles
1 1/2 tablespoons lard, or neutral oil
1 1/2 pounds beef tenderloin, sliced against the grain into 2-inch-long, 1/4-inch thick strips
3 to 4 makrut lime leaves, lightly bruised and torn into pieces (optional)
1 1/2 cups loosely packed fresh holy-basil leaves or sweet Thai basil leaves, sweet Thai basil leaves or other fragrant basil

Steps:

  • If you're making rice with this dish, get it started. In a small bowl, stir together the soy sauce, oyster sauce, fish sauce, chicken stock and sugar. In a mortar or small food processor, grind together the garlic and chiles into a coarse paste.
  • Heat the lard in a wok or large skillet over medium-high heat. Add the garlic-chile paste, and stir until fragrant, about 1 minute. Before the garlic starts to brown, add the beef, and stir-fry to separate the pieces and coat with fat. Add the liquid mixture, making sure not to leave any behind in the bowl, and cook until the beef is only barely pink, about 2 minutes. Add the lime leaves, and continue to cook until no pink remains on the beef, about 1 minute. Add the basil leaves, and stir until they are just starting to wilt, then remove from heat and serve with rice. (You can fish out the large pieces of makrut leaves before serving or put them aside as you eat.)

Nutrition Facts : @context http, Calories 522, UnsaturatedFat 19 grams, Carbohydrate 12 grams, Fat 36 grams, Fiber 1 gram, Protein 37 grams, SaturatedFat 13 grams, Sodium 466 milligrams, Sugar 5 grams, TransFat 0 grams

QUICK BEEF STIR-FRY



Quick Beef Stir-Fry image

Quick and easy. I make this on my busiest weeknights.

Provided by inesgosner

Categories     World Cuisine Recipes     Asian     Chinese

Time 25m

Yield 4

Number Of Ingredients 9

2 tablespoons vegetable oil
1 pound beef sirloin, cut into 2-inch strips
1 ½ cups fresh broccoli florets
1 red bell pepper, cut into matchsticks
2 carrots, thinly sliced
1 green onion, chopped
1 teaspoon minced garlic
2 tablespoons soy sauce
2 tablespoons sesame seeds, toasted

Steps:

  • Heat vegetable oil in a large wok or skillet over medium-high heat; cook and stir beef until browned, 3 to 4 minutes. Move beef to the side of the wok and add broccoli, bell pepper, carrots, green onion, and garlic to the center of the wok. Cook and stir vegetables for 2 minutes.
  • Stir beef into vegetables and season with soy sauce and sesame seeds. Continue to cook and stir until vegetables are tender, about 2 more minutes.

Nutrition Facts : Calories 267.5 calories, Carbohydrate 9.1 g, Cholesterol 48.9 mg, Fat 15.8 g, Fiber 3 g, Protein 22.6 g, SaturatedFat 3.9 g, Sodium 526.2 mg, Sugar 3.4 g

STIR-FRIED BEEF WITH BASIL



Stir-Fried Beef With Basil image

Make and share this Stir-Fried Beef With Basil recipe from Food.com.

Provided by Tea Jenny

Categories     Steak

Time 45m

Yield 4 , 4 serving(s)

Number Of Ingredients 12

4 tablespoons oil
2 cups basil, stems removed
3 tablespoons minced garlic
4 tablespoons minced shallots
2 -3 tablespoons minced red chilies
500 g beef sirloin or 500 g flank steaks, thinly sliced
200 g green beans
5 cm ginger, peeled and cut into thin strips
1 tablespoon fish sauce
1 1/2 tablespoons oyster sauce
1 tablespoon sugar
95 g roasted unsalted cashews (optional)

Steps:

  • Heat the oil in or skillet over medium heat until hot and stir-fry 1/2 of the basil leaves for 2 to 3 minutes until crispy. Remove and drain on paper towels. Set aside.
  • In the same pan, heat the leftover oil over medium heat and stir-fry the garlic, shallots and chillies for 2 to 3 minutes. Add the beef and stir-fry for 2 to 3 minutes until just cooked. Add the green beans and ginger, and season with the fish sauce, oyster sauce and sugar. Continue to stir-fry for another 2 to 3 minutes until the green beans are tender and cooked. Stir in the remaining basil leaves and remove from the heat.
  • Transfer to a serving platter, garnish with cashew nuts and the reserved crispy fried basil leaves, and serve hot with steamed rice.

STIR-FRIED BEEF WITH TOMATO AND BASIL



Stir-Fried Beef with Tomato and Basil image

Provided by Food Network

Categories     main-dish

Time 53m

Yield 2 servings

Number Of Ingredients 10

10 ounces flank steak
4 teaspoons cornstarch, divided
5 teaspoons vegetable oil, divided
1/4 teaspoon salt
Dash white pepper
1 small white onion
2 medium tomatoes
12 leaves fresh basil
1 teaspoon minced garlic
2 tablespoons hoisin sauce

Steps:

  • Cut the beef lengthwise into thin 2-inch long strips. Toss the beef with 2 teaspoons cornstarch, 1 teaspoon vegetable oil, the salt, and pepper. Cover and refrigerate for 30 minutes.
  • Cut the onion into 1-inch squares. Cut the tomatoes into 8 wedges. Wash the basil and pat dry. In a small bowl, combine the remaining 2 teaspoons cornstarch and 1 tablespoon water and set aside.
  • Heat a nonstick skillet over high heat. Add the remaining 4 teaspoons vegetable oil, the beef, garlic, and onion and stir-fry for 1 minute, or until the meat browns. Continue stirring for about 2 minutes over high heat. Stir in the hoisin sauce and cornstarch mixture. As the mixture begins to thicken, after about 1 minute, add the tomatoes and basil, stir for 1 minute. Divide among plates and serve.

GA PAO (THAI STIR-FRIED BEEF WITH BASIL LEAVES)



Ga Pao (Thai Stir-Fried Beef With Basil Leaves) image

Craving for Thai food? This is a classic dish you can find anywhere in Thailand. Thai holy basil and Italian basil have different flavors but both are aromatics which gives a big kick to this recipe. You can buy holy basil at an Asian supermarket, but you can use Italian basil, which will make the dish sweeter. Ground chicken or ground pork Instead of ground beef are also great. If you are not motivated to cook, this easy recipe will make you happy.

Provided by ducky007

Categories     One Dish Meal

Time 15m

Yield 2 serving(s)

Number Of Ingredients 15

250 g ground beef
3 garlic cloves (minced)
1 medium red onion (thinly sliced)
1 red paprika (thinly sliced)
1 yellow pepper (thinly sliced)
1 green pepper (thinly sliced)
12 basil leaves
2 eggs
black pepper, to sprinkle
1 tablespoon vegetable oil
150 g rice (steamed)
1 tablespoon fish sauce
2 teaspoons oyster sauce
2 teaspoons sugar
2 red chili peppers (minced)

Steps:

  • In a frying pan, heat vegetable oil, over a medium heat. Add minced garlic until slightly colored and aroma is released.
  • Add ground beef and fry until brown. When ground beef is almost cooked through, add veggies.
  • Stir fry quickly so that veggies remain crunchiness.
  • Combine 4 ingredients to make sauce. Add sauce to frying pan and mix well.
  • Make space in the pan for frying egg. Fry until egg white gets crispy on the edge.
  • FInally, add basil leaves, mix well.
  • Serve stir-fry on steamed rice. Top with egg and sprinkle with black pepper.

Nutrition Facts : Calories 1050.4, Fat 31.9, SaturatedFat 10.1, Cholesterol 271, Sodium 1782.9, Carbohydrate 144.2, Fiber 5.9, Sugar 10.9, Protein 43.7

STIR-FRIED BEEF WITH GINGER



Stir-fried beef with ginger image

Forget a takeaway - make this beef and green pepper stir-fry with fragrant lemongrass and ginger instead. Marinate the beef while you prep the other ingredients

Provided by Claire Thomson

Categories     Dinner

Time 28m

Number Of Ingredients 15

350g lean beef, cut across the grain into thin slices (you need a quick-cooking cut, such as minute steak)
1 lemongrass stalk, trimmed and finely chopped
1 tbsp soy sauce
2 tbsp fish sauce
4 tsp brown sugar
½ tsp chilli flakes
1 lime, juiced
3 tbsp vegetable oil
1 green pepper, thinly sliced
2 bunches of spring onions, green and white parts separated and finely sliced
6 garlic cloves, finely chopped
1 tbsp grated ginger
small bunch of basil, or purple basil, leaves picked and roughly chopped
cooked rice (about 250g uncooked weight), or cooked rice noodles
50g roasted peanuts, roughly chopped

Steps:

  • Toss the strips of steak, the lemongrass, soy sauce, half the fish sauce, half the sugar and half the chilli flakes together in a bowl. Set aside in the fridge to marinate for at least 20 mins or up to 6 hrs.
  • Mix the remaining fish sauce with the lime juice, remaining chilli flakes, the rest of the sugar and 3 tbsp water, then set aside.
  • Heat 1 tbsp vegetable oil in a large non-stick or cast iron wok or frying pan over a high heat. Once hot, tip in half the marinated steak strips and stir-fry for 2 mins until just cooked through, then remove to a large plate using tongs or a slotted spoon and repeat using another 1 tbsp of oil and the remaining beef. Remove to the plate, then wipe the wok or pan clean using kitchen paper.
  • Add the remaining oil to the pan and fry the green pepper and the white parts of the spring onion. Stir-fry over a high heat for 2-3 mins, then add the garlic and ginger and stir-fry for another 45 seconds-1 min. Return the steak to the pan, stir well, then add the lime dressing and most of the basil leaves, mixing well to coat.
  • Divide the stir-fry between bowls alongside rice or noodles, then scatter with the chopped peanuts, any remaining basil leaves and the green parts of the spring onions.

Nutrition Facts : Calories 324 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 2.4 milligram of sodium

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