Thai Beef Stir Fry

Full of flavor, this super-quick Thai beef stir fry is packed with healthy vegetables. It’s a great weekday dinner option. Ready in 20 minutes.

What do you do when you want something that’s quick, filling, tasty, healthy, has minimal ingredients and will leave you enough leftovers for lunch tomorrow? You whip up a Thai beef stir fry, of course.

As a new mom, I’ve quickly learned that I have to be strategic in the kitchen. There’s really no time to mess around. The going rate of my kitchen time is about 20 minutes, so I’m always dreaming up meal ideas that will yield the most in terms of flavor, portion, and nutrients. (Minimal clean-up is also a bonus.) This easy Thai beef stir fry recipe checks all of those boxes, and it’s cheaper and healthier for you than ordering in Thai food, which can be heavy on the saturated fat. All I’m seeing here are wins!

Aromatics like garlic, onion, and fresh basil leaves are plentiful in this recipe, while fish sauce and oyster sauce lend Asian flavors. For crunch, vitamins, and texture, I added crisp-tender veggies like snow peas, mushrooms, and bell peppers. But the beauty of making a stir-fry recipe is that you can use up most of the veggies you already have in the fridge—you may not even need to hit up a grocery store. Fresh and frozen vegetables will work and don’t be shy to load this baby up. The more veggies, the better.

Serve this Thai stir-fry over jasmine rice, brown rice, or quinoa. The grains can be cooked beforehand to save time, or while the stir-fry is sizzling away.

Thai Beef Stir Fry

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• Author: Sharon Chen
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Beef, Main, Stir Fry
• Method: Stove
• Cuisine: Thai

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Description

Full of flavor, this super-quick Thai beef stir fry is packed with healthy vegetables. It’s a great weekday dinner option. Ready in 20 minutes.

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Ingredients

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• 2 tablespoons avocado oil or vegetable oil
• 2 Thai chili, sliced
• 3 cloves garlic, sliced
• 1 cup yellow onion, sliced
• 8 ounces snow peas
• 8 ounces button mushrooms, sliced
• Half of a red bell pepper, sliced
• 1 pound sirloin beef, cut into ¼-inch thin strips
• 2 tablespoons oyster sauce
• 2 tablespoons fish sauce
• 1/2 teaspoon brown sugar
• 1 small bunch of fresh Thai basil leaves

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Instructions

1. Heat oil in a wok or a large skillet over high heat until a drop of water sizzles. Add chili, garlic, and onion. Quickly sauté until fragrant, about 30 seconds.
2. Add snow peas, mushrooms, and bell pepper. Sauté for about 2 minutes.
3. Switch to medium-high heat. Stir in beef; separate the slices using a spatula. Whisk oyster sauce, fish sauce, and brown sugar in a small bowl and add the sauce in the wok. Cook for 2 more minutes or stir fry beef until tender, stirring frequently.
4. Turn off the heat and toss basil leaves in the beef stir fry. Serve over rice.

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Nutrition

• Serving Size: 1
• Calories: 340
• Sugar: 5.3g
• Sodium: 1025.8mg
• Fat: 14g
• Saturated Fat: 2.7g
• Carbohydrates: 20.8g
• Fiber: 6.4g
• Protein: 33.2g
• Cholesterol: 66.9mg

About the Author

Sharon Chen

Sharon Chen is an Integrative Nutrition Health Coach and author of the Complete Sous Vide Cookbook. She believes food not only brings healing but also connection. As the creator of StreetSmart Kitchen, she aims to make meal prep easier than ever and help you find balance, ease, joy, and simplicity in the kitchen as you improve your well-being.