Ingredients
1 lb Lean ground beef (or ground chicken/pork)
2 tbsp Vegetable oil (or other neutral oil like canola or grapeseed)
4–6 cloves Garlic, minced
1–3 Thai bird’s eye chilies, thinly sliced (adjust to your spice preference, remove seeds for less heat)
1 medium Shallot, thinly sliced (or ¼ red onion)
½ cup Chicken broth (or water)
2 tbsp Fish sauce
2 tbsp Soy sauce (low sodium preferred)
1 tbsp Oyster sauce
1 tbsp Brown sugar (or coconut sugar)
1 cup Fresh Thai basil leaves, packed (roughly 1 large bunch)
Optional: Lime wedges, for serving
Optional: Fried eggs, for serving
Instructions
1. Prepare the Sauce: In a small bowl, whisk together the chicken broth, fish sauce, soy sauce, oyster sauce, and brown sugar. Set aside.
2. Brown the Beef: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the ground beef and break it apart with a spoon. Cook until the beef is fully browned and no pink remains, about 5-7 minutes. Drain any excess fat if necessary, but a little fat adds flavor.
3. Add Aromatics: Push the cooked beef to one side of the pan. Add the minced garlic, sliced Thai chilies, and sliced shallots to the empty side of the pan. Sauté for 1-2 minutes until fragrant and the shallots begin to soften. Stir the aromatics into the beef.
4. Pour in the Sauce: Give the prepared sauce another quick whisk and pour it over the beef and aromatics. Bring the mixture to a gentle simmer, stirring constantly, and cook for 2-3 minutes, allowing the sauce to thicken slightly and coat the beef.
5. Stir in Basil: Remove the pan from the heat. Add the fresh Thai basil leaves. Gently stir the basil into the beef mixture until the leaves wilt, about 30 seconds to 1 minute. The residual heat from the beef and sauce is enough to wilt the basil beautifully without overcooking it.
6. Serve Immediately: Taste and adjust seasonings if needed (you might want a pinch more fish sauce or sugar). Serve the Thai Basil Ground Beef hot over jasmine rice, cauliflower rice, or in lettuce cups. Garnish with a fresh lime wedge if desired, and for an extra special treat, a fried egg on top!
Notes
Mise en place is crucial because this dish cooks quickly. Use high heat for stir-frying to sear the beef without steaming. Don’t overcrowd the pan to ensure browning. Fresh Thai basil is key for authentic flavor; add at the end. Taste and adjust seasoning before serving. A fried egg with a runny yolk makes an excellent garnish. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop with a splash of water or broth to prevent drying.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Thai
- Diet: gluten-free option, low-carb option
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 8 g
- Sodium: 980 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 80 mg