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Thai
Thai Basil Beef
24 min total12 prep12 cook3 servings380 cal
ClassicFlexitarianLow-CarbContains soy
Ground beef stir-fried with garlic, chili, and fistfuls of Thai basil in a savory soy-fish sauce blend — a bold, fast weeknight dinner inspired by Thai pad kra pao.
Ingredients
meat
- 450 gground beef
produce
- 40 gThai basil
- 4 clovesgarlic
- 2chili
pantry
- 2 tbspsoy sauce
- 1 tbspfish sauce
- 2 tbspvegetable oil
- 1 tspbrown sugar
Steps
- Mince the garlic and chili finely. Pick the Thai basil leaves from their stems and rinse.
- In a small bowl, stir together the soy sauce, fish sauce, and brown sugar until the sugar dissolves.
- Heat the vegetable oil in a wok or large skillet over high heat until shimmering.
- Add the garlic and chili and stir-fry for 20–30 seconds until fragrant, being careful not to let the garlic burn.
- Add the ground beef, breaking it up with a spatula, and cook for 4–5 minutes over high heat until browned and cooked through.
- Pour in the soy-fish sauce mixture and stir-fry for 1–2 minutes, until the liquid reduces slightly and coats the beef.
- Remove the wok from the heat, add the Thai basil leaves, and toss quickly until just wilted.
- Taste and adjust with a little more fish sauce if needed, then serve immediately over steamed rice.
Tips
- Have all ingredients prepped and within reach before you start; this dish cooks in minutes once the pan is hot.
- Use a wok or large skillet over high heat so the beef browns and sears rather than stewing in its juices.
- Add the basil at the very end and toss just until wilted to keep its aroma.
- Serve over steamed jasmine rice with a fried egg on top for a classic pairing.
