20-Minute Thai Basil Beef
20-Minute Thai Basil Beef
Ingredients
- 500 g lean beef mince, 95%
- 2 shallots, finely chopped
- 5 garlic cloves, minced
- 1 red capsicum, small, thinly sliced into 1cm pieces
- 2 cups green beans, chopped into 1cm pieces
- 2-3 Thai chillies, finely chopped (adjust to spice preference)
- 1 1/2 cups Thai basil leaves, packed
For the Sauce
- 2 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 1 tablespoon fish sauce
- 2 teaspoons dark soy sauce
- 1 tablespoon coconut sugar
- 1/4 teaspoon white pepper
- 1/4 cup water
To Serve
- 4 cups steamed jasmine rice
- 4 fried eggs
Instructions
- 1
In a small bowl, whisk together all the sauce ingredients (oyster sauce, light soy sauce, fish sauce, dark soy sauce, coconut sugar, white pepper, and water) and set aside.
⏱️ 2 min
- 2
Heat a large non-stick wok or frying pan over medium-high heat and lightly spray with oil.
⏱️ 1 min
- 3
Add the shallots and cook for 2 minutes until softened.
⏱️ 2 min
- 4
Stir in the minced garlic and chopped Thai chillies and cook for 1 minute until fragrant.
⏱️ 1 min
- 5
Add the beef mince and cook for 5–6 minutes, breaking it up with a spoon until browned.
⏱️ 6 min
- 6
Stir in the sliced capsicum and chopped green beans and cook for 2–3 minutes until just tender but still crisp.
⏱️ 3 min
- 7
Pour in the prepared sauce and cook for 1 minute, stirring until slightly thickened and coating the beef and vegetables.
⏱️ 1 min
- 8
Remove from the heat and fold through the Thai basil until just wilted.
⏱️ 1 min
- 9
Meanwhile, fry the eggs to your liking and divide the steamed jasmine rice between four bowls.
⏱️ 5 min
- 10
Top each bowl with the Thai basil beef and a fried egg. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
20-Minute Thai Basil Beef
- 500 g lean beef mince, 95%
- 2 shallots, finely chopped
- 5 garlic cloves, minced
- 1 red capsicum, small, thinly sliced into 1cm pieces
- 2 cups green beans, chopped into 1cm pieces
- 2-3 Thai chillies, finely chopped (adjust to spice preference)
- 1 1/2 cups Thai basil leaves, packed
For the Sauce
- 2 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 1 tablespoon fish sauce
- 2 teaspoons dark soy sauce
- 1 tablespoon coconut sugar
- 1/4 teaspoon white pepper
- 1/4 cup water
To Serve
- 4 cups steamed jasmine rice
- 4 fried eggs
Instructions
- 1
In a small bowl, whisk together all the sauce ingredients (oyster sauce, light soy sauce, fish sauce, dark soy sauce, coconut sugar, white pepper, and water) and set aside.
⏱️ 2 min - 2
Heat a large non-stick wok or frying pan over medium-high heat and lightly spray with oil.
⏱️ 1 min - 3
Add the shallots and cook for 2 minutes until softened.
⏱️ 2 min - 4
Stir in the minced garlic and chopped Thai chillies and cook for 1 minute until fragrant.
⏱️ 1 min - 5
Add the beef mince and cook for 5–6 minutes, breaking it up with a spoon until browned.
⏱️ 6 min - 6
Stir in the sliced capsicum and chopped green beans and cook for 2–3 minutes until just tender but still crisp.
⏱️ 3 min - 7
Pour in the prepared sauce and cook for 1 minute, stirring until slightly thickened and coating the beef and vegetables.
⏱️ 1 min - 8
Remove from the heat and fold through the Thai basil until just wilted.
⏱️ 1 min - 9
Meanwhile, fry the eggs to your liking and divide the steamed jasmine rice between four bowls.
⏱️ 5 min - 10
Top each bowl with the Thai basil beef and a fried egg. Serve immediately.
⏱️ 1 min