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20-Minute Sesame Basil Beef Stir Fry: Quick-cook thinly sliced steak, pan-seared, then tossed in a spicy/sweet/tangy homemade stir fry sauce with garden-fresh bell peppers, zucchini, sesame seeds, and summer’s most flavorful basil. Serve this quick beef stir fry over steamed rice. Delicious and well-balanced, it’s perfect for summer nights.
Stir-fries are the perfect summer dinner. They’re quick and easy, and you can use whatever leftover vegetables you have on hand or grow in your summer garden.
When I was a kid, my dad would make a stir fry once a week in the summer. His were always pretty basic: mainly juicy bell peppers, chicken, and possibly some broccoli. His sauce was SIMPLE: just a lot of soy sauce. He’d always serve it with rice, and usually, there would be peanuts on top.
It sure wasn’t fancy, but I loved Dad’s stir fry. The secret is honestly the soy sauce-soaked vegetables. As a kid, there was no better way to eat a bell pepper!
Now that summer is finally here, the markets are bursting with the freshest summer produce. Peppers and herbs are currently the most abundant for me, plus zucchini. Tomatoes and peaches still need some time, but soon enough!
When I returned home from France over the weekend, my fridge was pretty empty. What was inside was a handful of past-their-prime vegetables.
What was plentiful was the basil we had growing. Peppers, basil, and beef in the freezer meant a very simple solution: stir fry. I kept this so simple: a quick sauce, thinly sliced vegetables (mixed bell peppers and zucchini), flank/skirt steak, and onion. From start to finish, it took me 20 minutes!
These are the details
Step 1: make the sauce
For the sauce, I wanted amazing flavor but not a million ingredients and no added sugars—just some spice! I used my favorite combination of Gochujang (Korean chili paste) and Thai red curry paste. I love using the two chili pastes together to create a spicy, tangy, salty combination with just a touch of sweetness from the Gochujang.
Then tamari (or use soy sauce), fish sauce (you can skip this if you prefer), pickled ginger juice, toasted sesame oil, and sesame seeds. I always have these ingredients on hand, and with backups in my pantry.
Step 2: cook the vegetables
I always start with the vegetables. To save time, use a bag of precut stir-fry vegetables from the market. These mixes are amazing because you can get a variety of already-cut vegetables. Zero hassle.
Add the vegetables to a hot skillet with oil and cook until they start to char on the edges. Then, remove them from the pan.
While the vegetables are cooking is usually when I slice the onion and the beef.
Step 3: cook the beef
In that same skillet you sautéed the vegetables, sear the beef. I cook for 3-5 minutes undisturbed to allow the beef and onions to get crisp. Then, I toss them with some of the stir-fry sauce. Let the sauce cook and caramelize around the beef.
Now, add the vegetables and toss with the beef
Step 4: serve
I always serve any stir fry I make with rice.
Serve the beef and vegetables over plates of rice. Top with so much fresh basil, ideally a mix of regular Italian basil and Thai basil (I love the two together), but whatever you have is great!
Then lots of toasty sesame seeds. It’s perfect, nothing fancy, but I think the simplicity is actually what makes it so yummy. You don’t have flavors competing!
Looking for other dinner ideas?
30 Minute Thai Basil Beef Noodles
Sweet and Sticky Vegetable Stir Fry
Sesame Ginger Orange Chicken Salad
20 Minute Korean Beef Sesame Noodles
20 Minute Red Curry Basil Garlic Oil Noodles
Red’s Favorite Spicy Tuna Poke Bowls
30 Minute Pineapple Chicken with Coconut Rice
30 Minute Garlic Butter Chicken Pad Thai
Lastly, if you make this 20 Minute Sesame Basil Beef Stir Fry, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
20 Minute Sesame Basil Beef Stir Fry
Servings: 6
Calories Per Serving: 349 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 2-3 tablespoons Gochujang (Korean chili paste)
- 1 tablespoon Thai red curry paste
- 1/3 cup tamari or soy sauce
- 1 tablespoon fish sauce (optional)
- 2 tablespoons + 1/4 cup pickled ginger juice
- 3 tablespoons toasted sesame oil
- 1/4 cup sesame seeds
- chili flakes
- 2 tablespoons sesame oil or olive oil
- 3 cups mixed chopped vegetables
- 1 yellow onion, thinly sliced
- 1 pound flank steak, thinly sliced
- 1/2 cup fresh basil or Thai basil
Instructions
- 1. To make the sauce. In a jar, combine the Gochujang, Thai red curry paste, tamari/soy sauce, fish sauce (if using), ginger juice, toasted sesame oil, sesame seeds, and chili flakes. 2. Add the oil and vegetables to a large skillet set over high heat. Cook for 3 minutes, until charring, then toss and cook another 2 minutes. Remove from the skillet to a plate.3. To the same skillet, add the onion and beef. Cook until the beef becomes crispy, about 5 minutes. Add half the sauce, tossing to combine. Cook until the sauce coats the beef. Add the vegetables and a few spoonfuls of sauce. Cook another 3-5 minutes. Mix in the pickled ginger. Remove from the heat. 4. Serve the beef and vegetables over bowls of rice. Top with basil and sesame seeds. Serve with any remaining sauce.
This post was originally published on June 24, 2024
This recipe was absolutely delicious! My entire family loved it. The pickle ginger added a nice flavor. I used a variety of peppers and broccoli for my vegetables. I’ll definitely be making this one again!
Hey Leslie,
Awesome! Love to hear that you enjoyed this recipe, thanks a lot for making it! Have a great weekend! xT
So yummy! Didn’t have pickled ginger so I added some grated fresh ginger and a splash of rice vinegar. Definitely making this one again 🙂
Hey Lydia,
Wonderful! I appreciate you trying this recipe and your comment, so glad to hear it turned out well! x
Very easy & quick. My family loved it. Will definitely try with different vegetables & proteins
Hey Kim,
Happy Sunday! I am thrilled to hear that you enjoyed this recipe, thank you so much for making it! xT
I made this and it was fabulous! Over the top with tons of fresh basil! Thank you!
Hi Mindy,
Happy Sunday! I am thrilled to hear that you enjoyed this recipe, thank you so much for making it! xT
Delicious! For my vegetable mix, I used green bell pepper, yellow squash, snap peas and shiitake mushrooms. In lieu of tamari, I used a blend of regular and low sodium soy sauce (2 parts regular, 1 part low sodium). Will definitely make again!
Thanks so much, Suzanne! Love to hear that you enjoyed this dish, I appreciate you making it! xT
Made the recipe as written and thought the flavors were excellent! Spicy, saucy and delicious. Super quick to make too.
Hey Stephanie,
Happy Friday!! So glad to hear that you enjoyed this recipe, thanks a lot for giving it a try! xT
On the ingredients says pickle ginger juice, but in the step 3 of the recipe says mix in the pickled ginger, I’m confused is just juice or also ginger?
Thanks
Hi Jose,
Step 1 is just the 1/4 cup of ginger juice and step 3 is the 2T of pickled ginger. I hope this helps, please let me know if you have any other questions! xT
The recipe is super unclear about this. Please update it.
My husband and I cooked this for supper last night. It was very good, although we both thought the sauce overpowered the dish. Next time I’ll decrease the gochujung and curry a bit. Still, a hit for a summer night.
Hi Dot,
Thanks so much for trying this recipe and sharing your feedback! Glad to hear it was enjoyed! xx
Should I toast the sesame seeds? Love your recipes!!
Thanks so much, Deb!! Yes, you can toast the sesame seeds:) I hope you love this dish! xT
Nice flavours with the pickled ginger. Made some substitutions since we have been sick- used thinly sliced chicken breast instead of beef and only had carrots and celery in the fridge so added some frozen broccoli to that. We found it a bit too salty as I’ve found with another stir fry of yours. Used low sodium soya sauce…didn’t add salt. Would I just use less soya sauce if I don’t want it that salty?
Hey Kara,
Awesome!! Thanks a lot for trying this recipe, love to hear that it was a winner! Have you ever tried using coconut aminos or tamari? Have the best weekend! x
Really good, I had to make a few substitutions but loved the end result. I used Sriracha because I had no gochujang and I also replaced the pickled ginger and juice with two frozen ginger cubes (Trader Joe’s) and a little water. The pickled ginger pieces might have been nice so I will search for it for next time.
Thanks so much, Marilyn! Love to hear that you enjoyed this dish, I appreciate you making it! xT
This recipe was absolutely delicious!! We loved it!
Hey Lori,
Wonderful! I’m so glad to hear that this recipe turned out nicely for you, thanks for trying it! Xx
I am confused about the pickled ginger/juice . . . 2 tbsp. + 1/4 cup of just the juice?
At the end of the recipe it says to add the pickled ginger . . .
Hi Kristina,
So sorry for any confusion! You are going to use 2 tablespoons of the pickled ginger in step 3 and then 1/4 cup of just the juice in step 1. I hope this makes more sense, please let me know if I can help in any other way! xT
Where does one find ginger juice? Can you make it?
Hey Lynn,
You should be able to find pickled ginger in the pickle aisle and you will just use the juice from that jar. I hope this helps! xT
Are there any substitutes you would recommend for the pickled ginger juice?
Hey Sarah,
You could try using some rice vinegar, that should work nicely for you. Please let me know if you give this recipe a try, I hope you love it! xT