Name: Thai Hot and Spicy Beef
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Thai
Ingredients: 2 tablespoons oil; 1 tablespoon red curry paste; 4 kaffir lime leaves, torn; 2 cloves garlic, minced; 3 chilies, sliced (adjust to preferred heat); 10 ounces beef, thinly sliced against the grain; 1 tablespoon oyster sauce; ½ tablespoon fish sauce; ½ tablespoon white sugar; 3 tablespoons water

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Why You’ll Love This Recipe

This dish delivers authentic Thai flavors with minimal ingredients and effort. The combination of red curry paste, garlic, kaffir lime, and chilies gives it a signature heat and aroma, while oyster sauce and a touch of sugar add balance. It’s fast, filling, and perfect for busy weeknights when you want a restaurant-quality meal at home.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons oil
1 tablespoon red curry paste
4 kaffir lime leaves, torn
2 cloves garlic, minced
3 chilies, sliced (adjust to your preferred heat level)
10 ounces beef, sliced thin against the grain
1 tablespoon oyster sauce
½ tablespoon fish sauce
½ tablespoon white sugar
3 tablespoons water

Directions

Heat the Pan
- In a wok or large skillet, heat oil over medium heat.
Cook the Aromatics
- Once hot, add red curry paste, torn kaffir lime leaves, minced garlic, and sliced chilies.
- Stir-fry for about 20 seconds until fragrant.
Cook the Beef
- Add the thinly sliced beef to the pan.
- Stir-fry until the beef is just cooked through. Avoid overcooking to keep the beef tender.
Add the Sauce
- Stir in oyster sauce, fish sauce, sugar, and water.
- Toss everything together until well mixed and the sugar has dissolved.
Serve
- Remove from heat and serve immediately with jasmine rice or steamed vegetables.

Servings and Timing

Yield: 2 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Variations

Vegetables: Add sliced bell peppers, onions, or green beans for extra texture and color.
Protein Swap: Substitute beef with chicken, tofu, or shrimp.
Milder Version: Use fewer chilies or a milder curry paste if you’re sensitive to heat.
Herb Boost: Garnish with fresh Thai basil or cilantro for extra fragrance.

Storage/Reheating

Refrigeration: Let the dish cool, then store in an airtight container in the fridge for up to 3 days.
Reheating: Reheat in a skillet over medium heat or in the microwave until warmed through. Add a splash of water if the sauce thickens too much.

FAQs

1. What beef cut is best for stir-fry?

Use a tender cut like sirloin, tenderloin, flank steak, ribeye, or top round. Slice it thinly against the grain for the best texture.

2. How spicy is this dish?

It can be quite spicy depending on the number and type of chilies used. Adjust the quantity to your taste.

3. Can I make this dish ahead of time?

Yes, you can prepare and store it in the fridge for up to 3 days. Reheat gently before serving.

4. What if I can’t find kaffir lime leaves?

You can substitute with a bit of lime zest, although it won’t be exactly the same. Kaffir lime leaves offer a unique citrusy aroma.

5. What does red curry paste contain?

Red curry paste typically includes red chilies, garlic, lemongrass, galangal, shallots, and spices. It’s a base for many Thai dishes.

6. Is this dish gluten-free?

It can be made gluten-free if you use gluten-free versions of fish sauce and oyster sauce.

7. Can I freeze Thai hot and spicy beef?

It’s best enjoyed fresh, but you can freeze it for up to a month. Thaw and reheat gently, adding water if needed.

8. What do I serve with this dish?

Serve with steamed jasmine rice, sticky rice, or rice noodles. A light Thai cucumber salad also pairs well.

9. Can I use store-bought red curry paste?

Yes, store-bought red curry paste works well and is convenient for quick meals.

10. How do I keep the beef tender?

Don’t overcook it, and be sure to slice it thinly against the grain.

Conclusion

This Thai Hot and Spicy Beef stir-fry is a quick, easy, and flavor-packed meal that’s sure to satisfy your cravings for bold Thai cuisine. With its aromatic spices, savory sauce, and tender beef, it’s the perfect dinner for busy nights or when you want something spicy and satisfying in a flash. Serve it with rice and enjoy the heat!

Thai Hot and Spicy Beef

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A quick and authentic Thai Hot and Spicy Beef stir-fry featuring tender beef cooked with red curry paste, garlic, kaffir lime leaves, and chilies. Balanced with oyster sauce and a touch of sugar, it’s a flavorful, restaurant-quality meal perfect for busy weeknights.

Author: Amy
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 2 servings
Category: Main Course
Method: Stir-frying
Cuisine: Thai
Diet: Gluten Free

Instructions

Heat oil in a wok or large skillet over medium heat.
Add red curry paste, torn kaffir lime leaves, minced garlic, and sliced chilies. Stir-fry for about 20 seconds until fragrant.
Add thinly sliced beef. Stir-fry until just cooked through, avoiding overcooking to keep beef tender.
Stir in oyster sauce, fish sauce, sugar, and water. Toss to combine until sugar dissolves.
Remove from heat and serve immediately with jasmine rice or steamed vegetables.