Thai Beef Stir Fry

There’s something wonderfully satisfying about a dish that hits the table in under twenty minutes yet tastes like it took all afternoon to make. That’s exactly why Thai Beef Stir Fry has become one of my go-to weeknight meals. It’s quick, incredibly tasty, and has that magical balance of sweet, salty, spicy and umami that makes Thai cooking so addictive. The beauty of this stir fry is not just in its speed, but in how vibrant, fresh and comforting it is all at once.

Let’s start with the star of Thai Beef Stir Fry – the beef. For stir fry, I like to use lean, tender cuts such as sirloin or rump steak, sliced thinly across the grain. This helps the meat stay tender and soak up the marinade beautifully. The marinade is key – it usually includes soy sauce for saltiness, a touch of brown sugar or honey for sweetness, and sometimes a dash of fish sauce or lime juice to give it that authentic Thai tang. Garlic and a hint of chilli often join the mix for that gentle heat and aromatic base.

Once marinated, the beef is stir-fried quickly in a hot wok or frying pan, locking in its juiciness and building layers of flavour. What really lifts this dish, though, is the fresh vegetables tossed in alongside the beef. Red bell peppers bring a lovely sweetness and a pop of colour. I also add scallions (or spring onions, as we say in the UK) for their mild oniony bite and a little crunch. Mange tout – or snow peas – add freshness, and their bright green snap contrasts beautifully with the rich beef.

Then there’s the garlic – always present, always essential. I use it generously. It perfumes the oil at the beginning and melds into the sauce as it cooks. For a final flourish, I scatter over a handful of toasted sesame seeds, which add a subtle nuttiness and a lovely little crunch with every mouthful. If I’m feeling indulgent, I might throw in some fresh coriander or Thai basil leaves just before serving, which brings everything alive with a herby lift.

Of course, no good stir fry is complete without a proper sauce. Mine is a simple but flavour-packed mixture of soy sauce, oyster sauce, sesame oil, and a pinch of sugar, whisked with a little water to create a glossy coating for the beef and vegetables. It’s savoury, slightly sweet, and clings lovingly to everything in the pan. Occasionally, I’ll thicken it slightly with a touch of cornflour mixed with water, but more often than not, I prefer to keep it light.

Now, what to serve with Thai Beef Stir Fry? For me, it’s got to be jasmine rice – fluffy, fragrant, and just sticky enough to soak up all that glorious sauce. You could also serve it with egg noodles for a change in texture. If you’re planning a larger Thai-inspired meal, this stir fry works beautifully as the main course, preceded by a light appetiser like Thai spring rolls or a tangy green papaya salad.

In my house, Thai Beef Stir Fry is a midweek saviour – a dish that brings smiles to the table without causing stress in the kitchen. As with a lot of recipes, it’s proof that with a few simple ingredients and a hot pan, you can create something truly tasty. And best of all, it’s endlessly adaptable. Swap out the vegetables based on what you’ve got, play with the heat, or add a splash of lime for zing. It’s your stir fry – make it your own.

Thai Beef Stir Fry

This Thai Beef Stir Fry is a quick, vibrant dish packed with tender strips of marinated beef, crisp vegetables, and a savoury, glossy sauce. Red bell peppers, scallions, mange tout, and toasted sesame seeds bring colour, crunch, and authentic Thai flair. Perfect for busy weeknights, this dish delivers big flavour with minimal effort.

4.93 from 56 votes

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Course: Main Dish

Cuisine: Chinese, Thai

Keyword: Beef, Chillies, Marinade, Sauce, Stir Fry, Thai Beef Stir Fry, Vegetables

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 2 People

Calories: 318kcal

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Ingredients

 

For the Beef & Marinade:

• ▢ 250 g lean beef steak sirloin or rump sliced thinly across the grain
• ▢ 2 tbsp soy sauce
• ▢ 1 tsp brown sugar or honey
• ▢ 1 clove garlic finely grated
• ▢ ½ tsp chilli flakes
• ▢ 1 tsp sesame oil

For the Stir Fry:

• ▢ 1 tbsp vegetable oil or sesame oil for cooking
• ▢ 1 medium red bell pepper sliced into thin strips
• ▢ 2 large spring onions scallions sliced
• ▢ 100 g mange tout snow peas
• ▢ 2 cloves garlic finely chopped
• ▢ 1 tbsp sesame seeds toasted
• ▢ Fresh coriander Thai basil

For the Sauce:

• ▢ 1½ tbsp soy sauce
• ▢ 1 tbsp oyster sauce
• ▢ 1 tsp sesame oil
• ▢ ½ tsp sugar
• ▢ 2 tbsp water
• ▢ 1 tsp cornflour mixed with
• ▢ 1 tbsp water

Instructions

• In a bowl, combine sliced beef with soy sauce, brown sugar, grated garlic, chilli flakes (if using) and sesame oil.
  250 g lean beef steak, 2 tbsp soy sauce, 1 tsp brown sugar, 1 clove garlic, ½ tsp chilli flakes, 1 tsp sesame oil
• Toss well and let it marinate for at least 30 minutes while you prepare the vegetables and sauce.
• In a small bowl, mix together soy sauce, oyster sauce, sesame oil, sugar and water. Set aside.
  1½ tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, ½ tsp sugar, 2 tbsp water
• Heat the oil in a large wok or frying pan over high heat.
  1 tbsp vegetable oil
• Add the marinated beef and stir fry for 2-3 minutes until just browned. Remove and set aside.
• In the same pan, add a little more oil if needed, then toss in the chopped garlic and sliced bell pepper. Stir fry for 2 minutes.
  2 cloves garlic, 1 medium red bell pepper
• Add the mange tout and spring onions, cook for another minute.
  2 large spring onions, 100 g mange tout
• Return the beef to the pan, pour over the sauce, and toss everything together for 1-2 minutes until heated through. If you prefer a thicker sauce, add the cornflour mixture now and stir for another minute.
  1 tsp cornflour, 1 tbsp water
• Sprinkle with toasted sesame seeds and garnish with fresh coriander or Thai basil if desired. Serve immediately with steamed jasmine rice or noodles.
  1 tbsp sesame seeds, Fresh coriander

Notes

Enjoy your quick, colourful Thai Beef Stir Fry with fluffy rice or noodles for a satisfying, flavour-packed meal!

Nutrition

Calories: 318kcal | Carbohydrates: 18g | Protein: 34g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 76mg | Sodium: 2096mg | Potassium: 843mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2805IU | Vitamin C: 112mg | Calcium: 139mg | Iron: 5mg