Stir-Fried Backstrap Beef with Basil and Chili
Quick stir-fried beef backstrap tossed with fresh Thai basil, fiery chilies, and savory garlic for a bold and fragrant meal. This Thai-inspired beef recipe, ready in about 20 minutes, pairs beef backstrap, vegetable oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 3, 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.
Ingredients
- 1 lb, thinly sliced beef backstrap
- 2 tbsp vegetable oil
- 5, thinly sliced garlic cloves
- 3, thinly sliced bird’s eye chilies
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp dark soy sauce
- 1 tsp sugar
- 1 cup fresh Thai basil leaves
- 2 cups, cooked white rice
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until shimmering. Add 5 thinly sliced garlic cloves and 3 thinly sliced bird’s eye chilies, stir-frying for 30 seconds until fragrant but not burnt.
- Step 2: Add 1 lb thinly sliced beef backstrap and stir-fry for 2-3 minutes until the beef is browned but still tender.
- Step 3: Add 2 tbsp soy sauce, 1 tbsp fish sauce, 1 tsp dark soy sauce, and 1 tsp sugar; toss to coat the beef evenly, cooking for another minute until the sauce thickens slightly.
- Step 4: Remove from heat and fold in 1 cup fresh Thai basil leaves until wilted and aromatic. Serve immediately over 2 cups cooked white rice.
Frequently asked questions
How long does Stir-Fried Backstrap Beef with Basil and Chili take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Stir-Fried Backstrap Beef with Basil and Chili?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef backstrap from drying out.
Can I substitute ingredients in Stir-Fried Backstrap Beef with Basil and Chili?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Stir-Fried Backstrap Beef with Basil and Chili for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Stir-Fried Backstrap Beef with Basil and Chili?
Thai beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
