Spicy Beef Stir-Fry with Basil and Long Beans

One of our fastest meals, this zippy stir-fry pairs well with rice. Thai basil, an aromatic cousin to the usual variety, adds an herbal depth to this delicious dish.

Calabash Ingredients

  • Red bell pepper

  • Chinese long beans

  • Lime

  • Thai basil

  • Beef for stir-fry

  • Garlic

  • Ginger Shoyu Sauce

You’ll Also Need

  • Salt and pepper

  • Vegetable or other neutral-flavored oil


  • Large nonstick frying pan (12”)


  1. Wash and dry produce. Keep ingredients separate.

  2. Core, seed, and thinly slice red bell pepper. Trim ends and cut long beans into 2-inch pieces. Cut lime into quarters; juice two quarters; reserve remainder. Pick Thai basil leaves from stems, chop; discard stems.

  3. Pat beef dry with paper towel. Season with salt and pepper. Heat 1 tablespoon oil in a large frying pan over high heat. Add beef and cook until browned, 2 minutes. Add garlic and cook until fragrant, about 30 seconds.

  4. Add red bell pepper and long beans and cook until slightly softened and incorporated, about 30 seconds. Pour Ginger Shoyu Sauce into stir-fry and cook until reduced and thickened, about 2 minutes. Taste and season with salt and pepper as desired.

  5. Remove pan from heat and stir in Thai basil and lime juice.

  6. To serve, divide between two plates; garnish with remaining Thai basil and lime wedges.