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 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!
