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Thai Stir-Fried Beef with Chilies and Herbs
A vibrant and aromatic stir-fry featuring tender strips of beef wok-tossed with a medley of fresh chilies, garlic, lemongrass, and a variety of fragrant Thai herbs. This dish is known for its bold flavors and spicy kick, offering a true taste of Thai home cooking.
🧂 Ingrédients
- 400 g Beef sirloin or flank steak, thinly sliced against the grain
- 2 tbsp Vegetable oil
- 4 cloves Garlic, minced
- 2 medium Shallots, thinly sliced
- 1 stalk Lemongrass, finely chopped
- 3 Thai bird's eye chilies, thinly sliced (adjust to taste)
- 1 inch piece Galangal, thinly sliced
- 3 Kaffir lime leaves, finely shredded
- 2 tbsp Fish sauce
- 1 tbsp Soy sauce
- 1 tbsp Oyster sauce
- 1 tsp Sugar
- 0.5 cup Fresh Thai basil leaves
- 2 tbsp Fresh cilantro, chopped
- 0.25 cup Fresh mint leaves
- 1 Lime, for serving
👨🍳 Instructions
- 1
In a small bowl, combine the fish sauce, soy sauce, oyster sauce, and sugar. Stir until the sugar is dissolved. Set aside.
💡 Conseils de pro: This sauce mixture will form the flavor base of the stir-fry. - 2
Heat the vegetable oil in a wok or large skillet over high heat until shimmering.
💡 Conseils de pro: A very hot wok is crucial for achieving a good sear on the beef and quick cooking. - 3
Add the minced garlic, sliced shallots, chopped lemongrass, sliced chilies, and sliced galangal to the hot oil. Stir-fry for about 30 seconds until fragrant.
💡 Conseils de pro: Be careful not to burn the garlic. - 4
Add the thinly sliced beef to the wok. Stir-fry quickly, breaking up any clumps, until the beef is browned on all sides but still slightly pink in the center. This should take about 2-3 minutes.
💡 Conseils de pro: Don't overcrowd the wok; cook in batches if necessary to ensure proper searing. - 5
Pour the prepared sauce mixture over the beef and stir to coat. Add the shredded kaffir lime leaves and continue to stir-fry for another minute until the sauce thickens slightly.
💡 Conseils de pro: The kaffir lime leaves add a distinct citrusy aroma. - 6
Remove the wok from the heat. Stir in the fresh Thai basil leaves, chopped cilantro, and fresh mint leaves.
💡 Conseils de pro: Adding the herbs off the heat preserves their freshness and vibrant color. - 7
Serve immediately, garnished with fresh lime wedges on the side.
💡 Conseils de pro: This dish is best enjoyed with steamed jasmine rice.
💡 Conseils de pro
- ✓For a milder dish, remove the seeds from the chilies before slicing.
- ✓Marinating the beef in a little soy sauce and cornstarch for 15-20 minutes before cooking can make it more tender.
- ✓Ensure all your ingredients are prepped and ready before you start cooking, as stir-frying is very fast.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Substitute chicken or pork for beef.
- Add sliced bell peppers or snap peas for extra vegetables.
- For a richer flavor, add a tablespoon of chili paste (nam prik pao) along with the sauce.