Thai Beef, Chili & Basil Stir Fry

Thai Beef, Chili & Basil Stir Fry

The classic Thai combination of hot chilies, garlic, and basil compliments meat, fish, and chicken. Like Chinese stir-fry, you can invent endless variations. This dish is best served with rice.

Serving size

¾ cup of stir-fry + ½ cup of rice




4 cloves of garlic

2 tablespoons canola oil

5–6 small Thai chilies (or 2 jalapeño chilies), sliced

1 shallot

1 tablespoon sugar

¾ tablespoons fish sauce

1 tablespoon soy sauce (sweet or regular), low in sodium

½ tablespoon oyster sauce (optional)

1 cup green beans, trimmed and halved

1 pound lean ground beef

4 kaffir lime leaves, shredded (fresh or frozen, optional)

¾ cup reduced sodium chicken broth

10 holy basil leaves (or regular basil)

3 scallions, sliced

1½ cups brown rice, cooked

Nutrition Info

Makes:Serving size: ¾ cup of stir-fry + ½ cup of rice




15.4 g

Saturated Fat

4.2 g


59.8 mg


22.7 g


5 g


1.8 g


21.8 g


400 mg


47.2 mg


224.8 mg


494 mg


  1. Smash the garlic with the flat side of a chef’s knife to remove peel and slice thinly.
  2. Heat a wok pan or large nonstick skillet and add oil. Stir-fry the chilies and garlic for 2 minutes.
  3. Add the shallot and stir-fry for 2 minutes.
  4. Add the sugar, fish sauce, soy sauce, green beans and oyster sauce (if using) to the pan.
  5. Add the ground beef and brown as you break it up with a wooden spoon.
  6. Add the lime leaves, if using, and the chicken broth. Stir-fry another 5–8 minutes. Taste and adjust seasoning.
  7. Add basil and stir-fry until just wilted.
  8. Serve with sliced scallion garnish and pre-cooked brown rice. Enjoy!


Recipe contributed by FamilyCook Productions

If Kaffir lime leaves are too difficult to find, substitute 1-2 teaspoons of grated lime peel to taste.

Want to cut back on the salt in this recipe? Be sure to use no salt added chicken broth instead.