Stir-Fried Thai Basil Beef with Chili and Garlic

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

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 vibrant and spicy Thai stir-fry featuring tender beef strips infused with garlic, fresh chilies, and aromatic holy basil leaves. This Thai recipe, ready in about 18 minutes, pairs sirloin beef, vegetable oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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.

Prep: 10 min Cook: 8 min Serves 3 Thai cuisine 310 cal/serving

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Ingredients

12 oz, thinly sliced sirloin beef
2 tbsp vegetable oil
4 cloves, finely minced garlic cloves
3, thinly sliced bird's eye chilies
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp fish sauce
1 tsp white sugar
1 cup fresh holy basil leaves
1/4 tsp white pepper

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Instructions

Step 1: Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat until shimmering. Add 4 cloves finely minced garlic and 3 thinly sliced bird's eye chilies; stir-fry for 30 seconds until fragrant but not burnt.
Step 2: Add 12 ounces thinly sliced sirloin beef and stir-fry over high heat for 2-3 minutes until the beef is mostly cooked and beginning to brown.
Step 3: Stir in 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon fish sauce, and 1 teaspoon white sugar, tossing everything together for 1 minute until the sauce coats the beef evenly.
Step 4: Add 1 cup fresh holy basil leaves and 1/4 teaspoon white pepper; stir-fry for another 30 seconds until the basil wilts and releases aroma. Remove from heat and serve immediately with steamed jasmine rice.