Thai Basil Beef With Rice Noodles
This Thai Basil Beef With Rice Noodles is a vibrant, flavor-packed stir-fry with tender beef, aromatic Thai basil, and silky noodles for an irresistible quick dinner.
Servings: 4 servings
Ingredients
- 8 ounces rice noodles soak or cook according to package instructions for tender, chewy noodles
- 1 pound beef sirloin thinly sliced, choose a lean cut for tenderness and quick cooking
- 2 tablespoons vegetable oil for stir-frying
- 4 cloves garlic minced, fresh garlic amps up the savory notes
- 2 Thai bird chilies chopped (adjust to taste), bring authentic heat and flavor
- 2 tablespoons soy sauce for salty depth
- 1 tablespoon oyster sauce adds a rich, slightly sweet umami kick
- 1 tablespoon fish sauce essential for that classic Thai savory punch
- 1 tablespoon brown sugar balances the saltiness with a touch of sweetness
- 1 cup fresh Thai basil leaves stir in at the end for fragrance and color
- 2 green onions sliced, for freshness and mild onion flavor
- lime wedges to squeeze on top for bright acidity
Instructions
Prepare Your Rice Noodles
- Start by soaking or cooking your rice noodles according to the package instructions. Once tender, drain and set aside. If soaking, make sure they’re softened but not mushy—these noodles will finish cooking in the stir-fry.
Marinate the Beef
- In a bowl, toss the thinly sliced beef sirloin with 1 tablespoon soy sauce and a pinch of brown sugar. Let it sit for 10 minutes while you prep the other ingredients.
Stir-Fry the Aromatics
- Heat 2 tablespoons vegetable oil in your skillet or wok over medium-high heat. Add the minced garlic and chopped Thai bird chilies, stirring quickly until fragrant—about 30 seconds.
Cook the Beef
- Add the marinated beef to the pan in a single layer. Let it sear undisturbed for about 1 minute, then stir-fry until browned and just cooked through, about 2-3 minutes. Remove the beef and set aside to avoid overcooking.
Build the Sauce
- To the same pan, add 1 tablespoon soy sauce, oyster sauce, fish sauce, and brown sugar. Stir to combine and let it bubble for 1-2 minutes until slightly thickened and glossy.
Toss Noodles and Beef Together
- Return the beef to the pan along with the drained rice noodles. Toss everything together so the noodles are evenly coated in the sauce and heated through.
Finish with Herbs and Garnishes
- Turn off the heat and fold in the fresh Thai basil leaves and sliced green onions. The residual heat will wilt the basil perfectly without losing its vibrant flavor. Serve immediately with lime wedges on the side for squeezing over the top.
Equipment
- Large Skillet or Wok
- Mixing Bowls
- Sharp Knife
- Colander
- Tongs or chopsticks
Notes
- Adjust the heat by changing the amount of Thai bird chilies or substituting milder peppers.
- For a vegetarian version, swap beef for firm tofu or mushrooms and use soy sauce instead of fish sauce.
- Store leftovers in an airtight container in the fridge for up to 2 days; reheat gently with a splash of water.