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Try this fragrant, chilli-packed beef Thai dish for a week-day meal to remember!

Servings: 2

Total Time: 30 Minutes

beef with red chilli paste


  • 330g beef tenderloin or top sirloin, sliced diagonally across the grain in 6 mm slices
  • ½ teaspoon all-purpose corn starch
  • ¼ teaspoon white pepper
  • 3 tablespoons cooking oil, divided
  • 1 teaspoon soy sauce
  • 1 teaspooon Sahara Foods crushed garlic
  • ¾ cup (15 g) fresh basil leaves
  • 1 small shallot, finely sliced
  • 1 fresh hot red or green chilii (deseeded if you prefer less heat) finely sliced
  • 1 red bell pepper, thinly sliced
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon fish sauce
  • 1 tablespoon Sahara Foods Red Chili Paste
  • 2 lime leaves, cut into thin strips, optional
  • 2 teaspoons brown sugar
  • cooked rice, for serving


  1. Toss the beef with the all-purpose cornstarch, pepper, 1 teaspoon oil, and soy sauce. Cover for 10 minutes at room temperature.

2. Heat ½ of the oil in a wok or skillet over medium-high heat. Add the beef and stir-fry until it’s brown, about 3 minutes. Remove the beef from the pan and set aside. Wash and thoroughly dry the wok or skillet.

3. Heat the remaining oil in the wok or skillet over medium-high heat. Add the garlic, shallots, and chili to the wok or skillet and stir-fry until fragrant, about 1 minute

4. Add the red pepper and stir-fry for 1 minute. Add the beef, lime juice, fish sauce, red chili paste, lime leaves (if using), and sugar; stir-fry for 1–2 minutes or until the beef is cooked through.

5. Add the basil leaves and stir-fry for about 30 seconds or until wilted. Dish out and serve immediately with your choice of rice.

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