Description
A vibrant and flavorful Thai hot and spicy beef stir-fry featuring tender beef slices cooked with aromatic red curry paste, kaffir lime leaves, garlic, and fresh chilies, balanced with savory oyster sauce and a hint of sweetness. This quick and easy dish is perfect for a satisfying weeknight meal served over jasmine rice.
Ingredients
Scale
Main Ingredients
- 2 tablespoons oil
- 1 tablespoon red curry paste
- 4 kaffir lime leaves, torn
- 2 cloves garlic, minced
- 3 chilies, sliced (adjust for heat)
- 10 ounces beef, sliced thin against the grain
Sauce Ingredients
- 1 tablespoon oyster sauce
- ½ tablespoon fish sauce
- ½ tablespoon white sugar
- 3 tablespoons water
Instructions
- Heat the oil: Heat oil in a wok or large skillet over medium heat to prepare for stir-frying the aromatics and beef.
- Add aromatics and curry paste: Add red curry paste, torn kaffir lime leaves, minced garlic, and sliced chilies to the hot oil. Stir-fry for about 20 seconds until the mixture becomes fragrant, releasing the spices’ aroma.
- Cook the beef: Add the thinly sliced beef to the wok and stir-fry quickly until the beef is just cooked through, maintaining its tenderness.
- Combine sauce ingredients: Stir in oyster sauce, fish sauce, white sugar, and water. Mix everything well until the sugar dissolves and the sauce thickens slightly to coat the beef evenly.
- Serve: Remove the wok from heat and immediately serve the spicy beef stir-fry with steamed jasmine rice for a complete meal.
Notes
- Adjust the number of chilies to control the heat level according to your preference.
- Thinly slicing the beef against the grain ensures tenderness.
- Kaffir lime leaves add a distinctive citrus aroma; if unavailable, lime zest can be used as a substitute.
- Serve immediately to enjoy the best texture and flavor as the beef can become tough if overcooked or left to stand.
- This dish pairs excellently with steamed jasmine rice or sticky rice for an authentic Thai experience.
