Ever find yourself craving the incredible buzz and amazing smells of a Thai street food market? I definitely do! But then reality hits – the busy family life and, you know, not always having the time for those big culinary adventures. That’s exactly why this Spicy Thai Beef came about – it’s my tried-and-true way to bring those exciting flavors right into our own home kitchen. Now, it might not be some ancient, traditional recipe passed down for generations, but it was born from my genuine love for those core Thai flavors – that fantastic balance of heat, sweetness, and deep savory umami that just works. My little trick here, which works great for my family, is using both tender chunks of beef and flavorful ground beef – it creates this wonderful mix of textures that everyone enjoys. And the best part? I can whip this entire dish up in under 30 minutes! It’s truly about getting maximum flavor for minimum effort – perfect for quickly putting something truly delicious and a bit exciting on the family table.
Spicy Thai Beef
Get ready for a real flavor bomb that's guaranteed to wake up your taste buds! Just picture it: juicy pieces of beef and savory ground beef sizzling away in your wok, getting rapidly coated in a thick, glossy, and incredibly aromatic sauce. It's got that satisfying spicy kick (which, of course, you can easily adjust to suit your family's preference – I often make a milder version alongside for the kids!), perfectly balanced by the subtle sweetness of brown sugar and those essential deep, savory notes from fish sauce, soy sauce, and a touch of chili paste. And the smell when the garlic, chilies, and fresh herbs like cilantro and Thai basil hit that hot wok… honestly, the whole house smells so amazing, it’s usually when I start hearing shouts of "Dad, is it ready yet?!" from the other room! Maybe the coolest thing, though, is how incredibly quick it is to make, yet it tastes so rich and special, like something you spent much longer preparing. Served piping hot, ideally over a generous mound of fluffy jasmine rice, it’s such a satisfying and vibrant meal. It's become one of my absolute go-to recipes and a real hit in our house – perfect for shaking up the weeknight dinner routine, and trust me, it always disappears from the plates in absolutely no time!
Ingredients
Sauce
Instructions
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Cut all ingredients as described. Onion into half-moons, chili peppers and sweet pepper into strips, garlic into fine dice, and beef into thin pieces. If you care about presentation, keep whole sprigs of cilantro and Thai basil.
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Rinse jasmine rice under cold water until the water is almost clear.
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Cook rice according to package instructions.
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In a small bowl, mix all sauce ingredients: chili paste, light and dark soy sauce, fish sauce, oyster sauce, and brown sugar.
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Stir until the sugar dissolves and the ingredients are well combined.
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Heat a wok over high heat. When it's very hot, add vegetable oil and wait until it begins to smoke slightly.
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Add the beef (both ground and cubed) and stir-fry for 2-3 minutes, stirring vigorously, until the meat changes color and browns slightly.
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Add the onion to the wok with the meat and stir-fry for about 20 seconds.
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Then add the pepper, garlic, and chili peppers.
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Stir-fry for another 20-30 seconds, continuously stirring so the ingredients don't burn.
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Add the chopped cilantro and Thai basil (or whole sprigs for better presentation), then pour in the prepared sauce.
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Mix thoroughly so the sauce evenly coats all ingredients.
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Stir-fry for another minute until the sauce thickens slightly.
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Place jasmine rice on plates and top with hot Thai beef. Garnish with additional fresh cilantro and basil leaves to enhance the flavor and appearance.
Nutrition Facts
Servings 2
Serving Size 300g
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 18g28%
- Sodium 1200mg50%
- Total Carbohydrate 45g15%
- Dietary Fiber 3g12%
- Protein 28g57%
* Disclaimer: The provided nutritional values are estimates only. Actual calorie and nutrient content can vary significantly depending on the specific products used, exact quantities, and preparation method. Always consult with a healthcare provider for personalized dietary advice.
Notes
- For preparing this dish, it's best to use a wok, which provides the right high temperature for quick frying. If you don't have a wok, you can use a large, deep pan, but remember that the temperature might be slightly lower, so cooking may take longer.
- If you don't like very spicy food, reduce the number of chili peppers or remove the seeds, which contain most of the capsaicin responsible for the heat.
- For a more intense flavor, you can add a bit of freshly grated ginger.
- Thai basil can be substituted with regular basil, though the flavor will be somewhat different.
- The dish tastes best freshly prepared, but can be stored in the refrigerator for up to 2 days. Before reheating, add a little water so it doesn't get too dry.
