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Bon Appétit

Thai Beef with Basil

4.1

(246)

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Image may contain Plant Food Produce Dish Meal and Seasoning
Hirsheimer & Hamilton

  • Active Time

    25 minutes

  • Total Time

    25 minutes

Basil is wilted like a leafy green in this thai beef stir fry recipe, then added raw at the end for a double dose of its aromatic flavor.

Ingredients

4 Servings

2

tablespoons vegetable oil, divided

6

garlic cloves, thinly sliced

2

red chiles, thinly sliced, seeded for less heat if desired, divided

1

pound ground beef

Kosher salt and freshly ground black pepper

½

cup low-sodium chicken broth

3

cups fresh basil leaves, divided

2

medium carrots, julienned or coarsely grated

2

scallions, thinly sliced

4

tablespoons fresh lime juice, divided

2

tablespoons reduced-sodium soy sauce

1

tablespoon fish sauce (such as nam pla or nuoc nam)

1

teaspoon sugar

Steamed rice and lime wedges (for serving)

Preparation

  1. Step 1

    Heat 1 Tbsp. oil in a large skillet over high heat. Add garlic and 1 chile and cook, stirring, until fragrant, about 30 seconds. Add beef, season with salt and pepper, and cook, breaking up with a spoon and pressing down firmly to help brown, until cooked through and nicely crisped in spots, 8–10 minutes. Add broth and 2 cups basil and cook, stirring, until basil is wilted, about 2 minutes.

    Step 2

    Toss carrots, scallions, 1 Tbsp. lime juice, and remaining chile, 1 cup basil leaves, and 1 Tbsp. oil in a small bowl.

    Step 3

    Mix soy sauce, fish sauce, sugar, and remaining 3 Tbsp. lime juice in another small bowl until sugar dissolves.

    Step 4

    Top rice with beef and slaw and drizzle with soy dressing. Serve lime wedges alongside for squeezing over.

Nutrition Per Serving

Calories (kcal) 240 Fat (g) 12 Saturated Fat (g) 3 Cholesterol (mg) 60 Carbohydrates (g) 10 Dietary Fiber (g) 2 Total Sugars (g) 4 Protein (g) 25 Sodium (mg) 710
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Reviews (246)

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  • Fantastic!

    • Anonymous

    • Danville CA

    • 4/9/2023

  • This came out super nice and flavourful, I sautéed the carrots and scallions instead with a teaspoon of sugar and caramelized them a bit.

    • Axel

    • Malta

    • 3/11/2021

  • love this recipe! have made it a few times, can never add too much basil imo. as people have noted before, its pretty versatile and you can sub out the protein/pepper/etc and still have a pretty good dish :)

    • pom

    • Bellingham, WA

    • 12/13/2020

  • I also used ground Bison that I had on hand for this recipe. I also did not have red chilis so used a red bell pepper I had in the fridge. My husband loves this dish and it is very easy to make with something as simple as ground beef. You could also use ground turkey or pork. Really fragrant dish that pleases the nose as well as the palate.

    • Weir

    • Sonoma County, CA

    • 12/9/2020

  • Delicious recipe! Only had ground bison on-hand so used that but I’d like to make this dish again using ground beef. The slaw and dressing really made this dish-very flavorful and a wonderful dish!!

    • Anonymous

    • Manhattan, NYC

    • 6/27/2020

  • this is a marvelous recipe! i have dried red Thai chilies; two should do the trick -- they are HOT!

    • hollis5

    • Vero Beach, FL

    • 1/25/2019

  • I made this because I had 3 cups of fresh basil I needed to use. I used sliced steaks instead of ground beef. I put the vegetables in the stir fry and mixed the marinate in. It all work well and it was delicious!

    • belledog

    • Here

    • 5/7/2018

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