Spicy Thai Beef Rice
Embark on a flavorful journey with this Spicy Thai Beef Rice recipe, a vibrant and satisfying dish that delivers the perfect balance of heat, umami, and freshness. Tender slices of marinated beef are stir-fried to perfection with aromatic garlic, fiery Thai red chilies, and crisp vegetables, then infused with the bold flavors of soy sauce, fish sauce, and oyster sauce. Served over fragrant jasmine rice, this quick and easy 35-minute recipe is elevated by the addition of fresh Thai basil and a squeeze of lime for a citrusy kick. Perfect for busy weeknights or impressing guests, this spicy Thai favorite is customizable with optional cilantro garnish and is sure to delight your taste buds with every bite!
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Recipe Information
Ingredients
- 1.5 cups jasmine rice
- 3 cups water
- 400 grams beef sirloin, thinly sliced
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons oyster sauce
- 1 tablespoon brown sugar
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 2 Thai red chilies, finely chopped
- 1 medium yellow onion, thinly sliced
- 1 medium red bell pepper, sliced
- 0.5 cup Thai basil leaves
- 1 lime, cut into wedges
- 2 tablespoons cilantro, chopped (optional)
Instructions
Rinse the jasmine rice under cold water until the water runs clear. Combine the rice and 3 cups of water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is cooked and the water is absorbed. Remove from heat and let it sit covered for an additional 10 minutes.
While the rice is cooking, marinate the sliced beef in a bowl with soy sauce, fish sauce, oyster sauce, and brown sugar. Mix well and let it sit for 10 minutes.
Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Add the minced garlic and chopped Thai red chilies. Stir-fry for 30 seconds until fragrant.
Add the marinated beef to the wok, spreading it out so it sears evenly. Cook for 2-3 minutes until the beef is browned and cooked through. Remove the beef and set it aside.
In the same wok, add the sliced onion and red bell pepper. Stir-fry for 3-4 minutes until the vegetables are softened but still crisp.
Return the cooked beef to the wok and toss everything together. Add the Thai basil leaves and stir until they wilt slightly, about 30 seconds.
Serve the spicy beef mixture over a bed of jasmine rice. Garnish with chopped cilantro, if desired, and lime wedges on the side for a fresh citrusy touch.
Nutrition Facts
Calories |
1929 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.0 g | 113% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 5393 mg | 234% | |
| Total Carbohydrate | 152.8 g | 56% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 21.4 g | ||
| Protein | 129.2 g | 258% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 479 mg | 37% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 2853 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
