Stir-Fried Thai Basil Beef with Bell Peppers and Garlic

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

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.

A quick and flavorful stir-fry featuring tender beef strips, vibrant bell peppers, and aromatic Thai basil leaves in a savory garlic sauce. This Thai-inspired beef recipe, ready in about 20 minutes, pairs flank steak, vegetable oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 10 min Cook: 10 min Serves 4 Thai cuisine 350 cal/serving

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Ingredients

1 lb, thinly sliced against the grain flank steak
2 tbsp vegetable oil
5, finely chopped garlic cloves
1 medium, thinly sliced red bell pepper
1 medium, thinly sliced green bell pepper
3 tbsp soy sauce
1 tbsp fish sauce
1 tsp brown sugar
1 cup fresh Thai basil leaves
1/2 tsp (optional) red chili flakes

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add 5 finely chopped garlic cloves and stir-fry for 30 seconds until fragrant but not browned.
Step 2: Add 1 lb thinly sliced flank steak and stir-fry for 3-4 minutes until the beef is mostly cooked and has developed some brown edges.
Step 3: Add 1 medium thinly sliced red bell pepper and 1 medium thinly sliced green bell pepper to the wok. Stir-fry together with the beef for another 2 minutes until the peppers are slightly tender but still crisp.
Step 4: Stir in 3 tbsp soy sauce, 1 tbsp fish sauce, and 1 tsp brown sugar. Toss everything to coat evenly and cook for 1 minute until the sauce thickens and coats the beef and vegetables.
Step 5: Remove the wok from heat and fold in 1 cup fresh Thai basil leaves and 1/2 tsp red chili flakes if using. Toss gently until the basil is wilted and serve immediately over steamed rice.