Spicy Thai Basil Beef Stir-fry
Spicy Thai Basil Beef Stir-fry
Ingredients
For the Stir-fry
- 2 pounds ground beef
- 6 red chilies, thinly sliced (adjust to taste)
- 12 cloves garlic, minced
- 2 cups Thai basil, loosely packed
- 2 tablespoons olive oil
- 2 tablespoons dark soy sauce
- 1 tablespoon fish sauce
- 2 tablespoons oyster sauce
- 2 tablespoons sesame oil
- 2 tablespoons granulated sugar
- 1 tablespoon MSG, (optional)
For Serving (Optional)
- 4 cups jasmine rice, cooked
- 4 eggs, fried sunny-side-up
Instructions
- 1
Heat a large skillet or wok over medium-high heat. Add the olive oil, sliced red chilies, and minced garlic. Sauté for 1-2 minutes, stirring frequently, until fragrant and the garlic is lightly golden.
⏱️ 2 min
- 2
Add the ground beef to the skillet. Break it apart with a spoon and cook, stirring occasionally, until browned. Continue to cook until most of the liquid has evaporated, reducing to about 20% of its original volume. Drain any excess fat if desired.
⏱️ 8 min
- 3
Reduce the heat to medium. Add the dark soy sauce, sesame oil, fish sauce, oyster sauce, granulated sugar, and MSG (if using) to the skillet with the beef. Stir well to ensure all ingredients are thoroughly combined and the beef is coated in the sauce.
⏱️ 3 min
- 4
Add the Thai basil leaves to the skillet. Stir gently until the basil wilts and is incorporated into the stir-fry. Cook for an additional 1-2 minutes.
⏱️ 2 min
- 5
Remove from heat and serve immediately over hot jasmine rice, topped with a sunny-side-up egg if desired. Enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Spicy Thai Basil Beef Stir-fry
For the Stir-fry
- 2 pounds ground beef
- 6 red chilies, thinly sliced (adjust to taste)
- 12 cloves garlic, minced
- 2 cups Thai basil, loosely packed
- 2 tablespoons olive oil
- 2 tablespoons dark soy sauce
- 1 tablespoon fish sauce
- 2 tablespoons oyster sauce
- 2 tablespoons sesame oil
- 2 tablespoons granulated sugar
- 1 tablespoon MSG, (optional)
For Serving (Optional)
- 4 cups jasmine rice, cooked
- 4 eggs, fried sunny-side-up
Instructions
- 1
Heat a large skillet or wok over medium-high heat. Add the olive oil, sliced red chilies, and minced garlic. Sauté for 1-2 minutes, stirring frequently, until fragrant and the garlic is lightly golden.
⏱️ 2 min - 2
Add the ground beef to the skillet. Break it apart with a spoon and cook, stirring occasionally, until browned. Continue to cook until most of the liquid has evaporated, reducing to about 20% of its original volume. Drain any excess fat if desired.
⏱️ 8 min - 3
Reduce the heat to medium. Add the dark soy sauce, sesame oil, fish sauce, oyster sauce, granulated sugar, and MSG (if using) to the skillet with the beef. Stir well to ensure all ingredients are thoroughly combined and the beef is coated in the sauce.
⏱️ 3 min - 4
Add the Thai basil leaves to the skillet. Stir gently until the basil wilts and is incorporated into the stir-fry. Cook for an additional 1-2 minutes.
⏱️ 2 min - 5
Remove from heat and serve immediately over hot jasmine rice, topped with a sunny-side-up egg if desired. Enjoy!