Mary Berry, the beloved doyenne of British cooking, may be more famous for her sponge cakes and Sunday roasts, but she’s also ventured into the vibrant realms of international cuisine. Her Thai Basil Beef Stir Fry is her take on the Thai classic, Pad Kra Pao, a dish known for its heady aroma, fiery bite, and addictive savory-sweet balance.
In Mary Berry’s version, she balances the traditional Thai ingredients with a slightly milder, more accessible British flair-without compromising on authenticity. Imagine tender strips of beef flash-fried to keep them succulent, tossed with aromatic garlic and red chilies, doused in a deeply flavorful sauce of soy and oyster sauces, and finally finished with the unique perfume of Thai basil. It’s a weeknight winner that delivers big on taste with minimal fuss.
Mary Berry’s Thai Basil Beef Stir Fry Recipe
Ingredients Needed
To make Mary Berry’s Thai Basil Beef Stir Fry, you’ll need a handful of pantry staples along with a few special ingredients that bring this dish to life:
Main Ingredients
- Beef sirloin or ribeye – 400g, thinly sliced against the grain
- Garlic – 3-4 cloves, finely chopped
- Red chili – 1-2 (adjust based on heat preference), finely sliced
- Thai basil leaves – A generous handful (substitute with Italian basil if unavailable, but Thai basil has a unique peppery-aniseed kick)
- Red bell pepper – 1, thinly sliced (for sweetness and crunch)
- Spring onions – 2, chopped
- Sunflower or vegetable oil – For stir frying
For The Sauce
- Oyster sauce – 2 tbsp
- Soy sauce – 1 tbsp (light soy preferred)
- Dark soy sauce – 1 tbsp (adds color and deeper flavor)
- Fish sauce – 1 tsp (optional, but recommended for authenticity)
- Brown sugar – 1 tsp (balances the salty and spicy elements)
- Water or chicken stock – 2 tbsp (to loosen the sauce slightly)
Equipment Needed
Good news-this dish doesn’t demand a full kitchen arsenal. Here’s what you’ll need:
- Wok or large non-stick frying pan – Essential for high-heat, quick cooking
- Sharp chef’s knife – For slicing the beef and chopping veg finely
- Cutting board – Preferably one for meat and one for vegetables
- Mixing bowls – To marinate the beef and mix the sauce
- Tongs or wooden spoon – For stir-frying
- Measuring spoons – Precision is helpful, especially for balancing flavors
Instructions To Make Mary Berry’s Thai Basil Beef Stir Fry
Let’s bring it all together step-by-step:
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Prep The Ingredients
- Slice your beef thinly across the grain. This helps it stay tender during the quick cook.
- Chop the garlic and chilies finely. Thinly slice your bell pepper and chop the spring onions.
- Pick the Thai basil leaves off the stems and set aside.
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Make The Sauce
- In a small bowl, combine oyster sauce, light and dark soy sauces, fish sauce, brown sugar, and a bit of water or chicken stock. Stir until sugar dissolves.
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Sear The Beef
- Heat a tablespoon of oil in a wok or frying pan over high heat.
- Once shimmering hot, add the beef in a single layer (you may need to do this in batches). Let it sear undisturbed for 30 seconds, then stir-fry for another 1-2 minutes until browned but not overcooked. Remove and set aside.
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Sauté Aromatics
- In the same pan, add a bit more oil if needed, and toss in the garlic and chilies. Fry for 20-30 seconds until fragrant-don’t let them burn.
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Add Veggies
- Toss in the red bell pepper and stir-fry for about a minute. You want them to stay crisp-tender.
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Bring It Together
- Return the beef to the pan. Pour in the sauce and stir well to coat everything evenly.
- Cook for another 1-2 minutes, just until the sauce thickens slightly and clings to the beef and vegetables.
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Finish With Thai Basil
- Just before turning off the heat, throw in the Thai basil leaves. Stir through until wilted and aromatic-this step brings the dish alive.
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Serve Immediately
- Spoon the stir fry over steamed jasmine rice and sprinkle with chopped spring onions or more chilies if desired.
Tips And Tricks
- Beef Choice Matters: Opt for tender cuts like sirloin or ribeye. If using flank or skirt steak, marinate briefly with a little soy sauce and cornstarch to help tenderize.
- Work Quickly: Stir fries are about high heat and speed. Have everything prepped and within reach before you start cooking.
- Don’t Crowd the Pan: Overloading the pan causes the beef to steam rather than sear. Cook in batches if necessary.
- Thai Basil is Key: It has a slightly spicy, licorice flavor that’s essential to the dish’s character. Regular basil works in a pinch, but the flavor will differ.
- Want it Spicier? Add more chilies or even a spoonful of chili paste (like sambal oelek) to the sauce for extra fire.
- Make it a Meal: Add a fried egg on top-a traditional Thai touch that adds richness and texture.
Mary Berry’s Thai Basil Beef Stir Fry is a brilliant dish that encapsulates the beauty of Thai cuisine-vibrant flavors, contrasting textures, and fresh, aromatic herbs-all delivered in under 30 minutes. It’s a dish that invites you to play with flavors and make it your own, whether you’re dialing up the heat or tossing in extra veggies.
Whether you’re a longtime Mary Berry fan exploring her savory repertoire or just someone looking to spice up your dinner routine, this stir fry is a flavorful adventure worth taking. Grab your wok, gather your ingredients, and get ready to stir-fry your way to culinary bliss!
Easy Recipe Variations For Mary Berry’s Thai Basil Beef Stir Fry
Mary Berry’s Thai Basil Beef Stir Fry is an aromatic, flavor-packed dish that strikes a gorgeous balance between sweet, spicy, savory, and herbal notes. But what makes it even more delightful is how easily you can tweak and transform it to suit your pantry, dietary needs, or creative cravings. Let’s explore a few exciting variations that retain the dish’s character while adding a personal twist.
1. Swap the Protein:
While beef gives the dish its hearty, umami-rich base, you’re not locked in. If you’re seeking a lighter or vegetarian option, there are fantastic substitutes:
- Chicken or Turkey: Thinly sliced chicken breast or ground turkey offers a leaner alternative while still soaking up the robust flavors of the sauce.
- Tofu or Tempeh: For a plant-based spin, extra-firm tofu (pressed and pan-seared) or nutty tempeh makes an excellent substitute. Marinate beforehand to intensify the flavor.
- Shrimp or Fish: If you’re leaning toward seafood, shrimp brings a naturally sweet element that complements Thai basil beautifully.
2. Change Up the Greens:
Thai basil is the star, with its slightly spicy, anise-like aroma. But if you can’t find it-or just want a variation-try:
- Sweet basil: More readily available, though milder.
- Holy basil (if you can find it!): More peppery and traditionally used in authentic Thai dishes.
- Spinach, bok choy, or even kale: These work if you’re bulking up the dish with extra greens, though they won’t replicate the basil’s flavor.
3. Adjust the Heat:
Not everyone wants their tongue on fire. If you’re spice-sensitive:
- Dial down the chilies or replace them with red bell peppers for sweetness and color.
- Add a splash of lime juice or rice vinegar to brighten the dish without upping the spice level.
For spice lovers? Add sliced bird’s eye chilies or a dash of chili oil at the end for that extra kick.
4. Saucy Secrets:
Mary’s version uses a mix of soy sauce, oyster sauce, and maybe a touch of fish sauce. To experiment:
- Use tamari or coconut aminos for gluten-free alternatives.
- Add a teaspoon of brown sugar or palm sugar for a gentle caramel note.
- Try a splash of hoisin or peanut butter if you want a richer, nuttier depth.
Storing Leftovers
Leftovers from this dish are a blessing, not a burden-and they store like a dream with just a few simple considerations.
Refrigerator
- Duration: Keeps well in an airtight container for up to 3 days.
- Tips: Allow the stir fry to cool to room temperature before storing to avoid condensation, which can make the beef soggy.
Freezer
- Duration: Freeze for up to 2 months.
- How to Freeze: Portion the stir fry into freezer-safe bags or containers. Label with the date.
- Note: Basil can turn black when frozen, so if possible, set aside some fresh basil and stir it in fresh when reheating for the best flavor.
Reheating
- Stovetop: Best method! Heat a splash of oil in a pan and stir fry until heated through.
- Microwave: Reheat in 30-second intervals, stirring between each, to ensure even warmth.
- Tip: Add a splash of water or broth to loosen the sauce and prevent drying out.
What To Eat With Mary Berry’s Thai Basil Beef Stir Fry?
Pairing this dish with the right sides turns it into a full-on feast. Here’s how to build a well-rounded meal:
1. Rice – The Essential Base
- Steamed Jasmine Rice: A classic, subtly fragrant canvas that soaks up all that savory sauce.
- Brown Rice or Red Cargo Rice: Adds a bit more texture and nuttiness.
- Sticky Rice: For an authentic Thai experience-perfect for scooping up bits of meat and basil.
2. Noodles – If You’re Skipping Rice
- Rice noodles or glass noodles are fantastic stirred in at the end or served underneath for a saucy noodle bowl.
3. Fresh Sides To Balance The Heat
- Cucumber Salad: Thinly sliced cucumber with rice vinegar, sugar, and chili flakes offers cooling contrast.
- Thai Green Papaya Salad (Som Tum): Zesty, crunchy, and fresh-pairs wonderfully with the richness of the beef.
- Spring Rolls or Summer Rolls: Light and refreshing, great as a starter or on the side.
4. Something Crunchy
- Crispy shallots, crushed peanuts, or fried garlic sprinkled on top adds delightful texture and layers of flavor.
5. Drink Pairings
- A Thai iced tea or coconut water balances the spiciness and cools your palate.
- For adult dinners, a crisp Sauvignon Blanc or a light, citrusy beer (like Singha or a wheat ale) makes a perfect match.
Conclusion
Mary Berry’s Thai Basil Beef Stir Fry is more than just a quick weeknight meal-it’s a flavor-packed journey to the heart of Thai cuisine, made accessible with her signature British sensibility. Whether you’re sticking to the original recipe or exploring variations with tofu, shrimp, or extra veggies, the dish is flexible, fast, and downright crave-worthy.
Leftovers reheat beautifully, making it ideal for meal prepping, and when paired with fragrant rice, crunchy sides, or cooling drinks, it transforms into a balanced, satisfying feast. So roll up your sleeves, let the aromatic scent of basil fill your kitchen, and get ready to fall in love with every spicy, savory bite.
FAQs
What Ingredients Are Essential For Making Mary Berry’s Thai Basil Beef Stir Fry?
The key ingredients for this stir fry include beef (usually sirloin or flank steak), fresh Thai basil, garlic, red chilies, soy sauce, fish sauce, lime juice, and sugar. Additionally, you’ll need a vegetable like bell peppers or onions, and sometimes a splash of chicken or vegetable stock to enhance the flavor. The dish is typically served with jasmine rice for an authentic Thai experience.
Can I Use A Different Meat For Mary Berry’s Thai Basil Beef Stir Fry?
Yes, you can easily substitute beef with chicken, pork, or tofu for a different twist. If you choose tofu, opt for firm tofu that’s well-drained to hold up better in the stir fry. For poultry or pork, ensure the meat is thinly sliced to cook quickly and absorb the flavors of the sauce. Keep in mind, the cooking time might slightly vary based on the protein choice.
How Can I Adjust The Spice Level In Mary Berry’s Thai Basil Beef Stir Fry?
To adjust the spice level, you can modify the amount of red chili used in the recipe. If you prefer a milder dish, remove the seeds from the chili or use fewer chilies. For extra heat, add more chilies or a dash of chili paste. Additionally, you can experiment with the amount of fish sauce or soy sauce to balance the overall flavor, as both can enhance the savory taste without adding too much heat.
