Thai Beef Stir-Fry Recipe


Serves 4 (serving size: 1 cup stir-fry, 1 cup rice)

Liven up your weeknight or weekend dinners with this easy recipe for Thai Beef Stir-Fry. Picture it: It’s been a long day at work for you (and a long day at school for the kids). Hunger is setting in. It’s dinnertime. You need something easy to whip up, but you want it to be delicious. You don’t want to make [insert go-to dish here] again because you’ve already made it twice this week. When that moment strikes, try an easy beef stir fry. It’s as easy as can be, you already have most of the ingredients on hand, and it has just enough special flavors to turn an ordinary dinner ‘round the dining room table into something special. Its bright, Thai-inspired flavors are so easy to re-create in your kitchen, and this beef stir fry ensures that you will have some hearty leftovers to take to work the next day—thankfully, since leftovers are always a good idea. Digging into a plate or bowl of this recipe for Thai Beef Stir-Fry will make you wonder why this wasn’t in your culinary arsenal before. We can’t go back, though. We can only go forward. And, thanks to this recipe for beef stir fry (and a little time in the kitchen), the future looks delicious. 


  • 1/4 cup lime juice
  • 1 tablespoon light brown sugar
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon fish sauce
  • 1 1/2 teaspoons sriracha
  • 1 tablespoon canola oil
  • 1 pound ground sirloin
  • 4 cups roughly chopped, lightly packed turnip greens
  • 1/2 cup sliced red onion
  • 2 tablespoons chopped basil
  • 1 cup cherry tomatoes, halved
  • 4 cups cooked Jasmine rice
  • Garnish: lime wedges and fresh basil

How to Make

  1. Stir together lime juice, light brown sugar, soy sauce, fish sauce, and sriracha. Set aside.
  2. Heat oil in a large skillet or wok over high heat. Add the ground sirloin and cook, breaking into pieces, until brown, about 5 minutes. Stir in turnip greens, red onion, basil and lime juice mixture. Cook, stirring constantly, until greens are wilted and tender, about 2 minutes. Remove from heat, stir in tomatoes. Serve over rice and garnish with lime wedges and fresh basil.