Coconut-Lemongrass Thai Beef Stir Fry with Basil

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender strips of beef stir-fried with fragrant lemongrass and creamy coconut milk, finished with fresh Thai basil for an aromatic dish. This Thai-inspired beef recipe, ready in about 25 minutes, pairs fresh lemongrass stalks, finely minced, coconut milk, fish sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Thai cuisine 400 cal/serving

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Ingredients

1 lb flank steak, thinly sliced against the grain
2 fresh lemongrass stalks, finely minced
1/2 cup coconut milk
2 tbsp fish sauce
1 tbsp brown sugar
2 tbsp vegetable oil
3 garlic cloves, minced
1 small red chili, thinly sliced
1/2 cup fresh Thai basil leaves
2 stalks green onions, sliced

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add 3 minced garlic cloves, 2 finely minced lemongrass stalks, and 1 small thinly sliced red chili; stir-fry for 30 seconds until fragrant.
Step 2: Add 1 lb thinly sliced flank steak and stir-fry for 3-4 minutes until the beef is browned but still tender.
Step 3: Pour in 1/2 cup coconut milk, 2 tbsp fish sauce, and 1 tbsp brown sugar, stirring constantly to coat the beef. Cook for another 2 minutes until the sauce slightly thickens.
Step 4: Remove from heat and stir in 1/2 cup fresh Thai basil leaves and 2 sliced green onions. Serve immediately with steamed jasmine rice.