Name: Thai-Inspired Basil Beef Bowls Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Thai
Ingredients: 1 lb. (90% lean) ground beef; 1/4 cup oyster sauce; 1/4 cup reduced-sodium soy sauce; 3 tbsp. molasses; 2 tbsp. fish sauce; 1 tbsp. granulated sugar; 1/4 cup water; 1 red bell pepper, seeds and ribs removed, sliced into 1/4″-thick strips; 1 medium carrot, cut into 2″ matchsticks; 2 red Fresno chiles, sliced into rings; 3 scallions, green and white parts separated, sliced; 2 cloves garlic, sliced; 1 tbsp. chopped peeled ginger; 1 oz. fresh basil leaves (about 1 1/2 cups packed); 4 tbsp. neutral oil, divided; Kosher salt, to taste; 4 large eggs; Cooked white rice, for serving

Introduction

These Thai-Inspired Basil Beef Bowls combine savory ground beef with fragrant basil and a tangy, slightly sweet sauce. Topped with a perfectly cooked egg and served over fluffy white rice, this dish offers a delicious balance of flavors and textures. Ideal for a satisfying weeknight dinner with vibrant Asian flair.

Two clear rectangular glass containers hold a colorful meal layered in two parts. The bottom layer consists of white, fluffy cooked rice filling about half of each container. The top layer is a mix of cooked ground meat, sautéed red bell pepper strips, bright green chopped scallions, and dark green fresh basil leaves, all coated in a shiny sauce. The vibrant reds, greens, and browns contrast with the white rice, creating a rich, appetizing look. A woman's hand is holding the handle of the left container against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb. (90% lean) ground beef

4 tbsp. neutral oil, divided

Kosher salt

1/4 c. oyster sauce

1/4 c. reduced-sodium soy sauce

3 tbsp. molasses

2 tbsp. fish sauce

1 tbsp. granulated sugar

1 red bell pepper, seeds and ribs removed, sliced into 1/4″-thick strips

1 medium carrot, cut into 2″ matchsticks

2 red Fresno chiles, sliced into rings

3 scallions, green and white parts separated, sliced

2 cloves garlic, sliced

1 tbsp. chopped peeled ginger

1 oz. fresh basil leaves (about 1 1/2 c. packed)

4 large eggs

Cooked white rice, for serving

Instructions

Step 1: In a large stainless steel skillet over high heat, heat 1 tablespoon oil and swirl to coat the skillet. Add ground beef and break it into small pieces with a wooden spoon to create a single layer; season with salt. Cook, stirring occasionally, until the beef is cooked through and starts to brown, about 5 to 6 minutes. Using a slotted spoon, transfer the beef to a plate.

Step 2: In a small bowl, whisk together oyster sauce, soy sauce, molasses, fish sauce, sugar, and 1/4 cup water until the sugar dissolves.

Step 3: Reduce heat to medium-high. In the same skillet, heat 1 tablespoon oil and add bell pepper, carrots, and a pinch of salt. Cook, stirring occasionally, until the peppers begin to soften, about 5 minutes. Add the chiles and cook, stirring, for about 2 minutes until starting to soften. Stir in white parts of the scallions, garlic, and ginger, cooking for 1 to 2 minutes more until fragrant.

Step 4: Pour the sauce into the skillet and bring to a simmer. Cook, stirring occasionally, until the sauce thickens and becomes glossy, about 3 to 4 minutes. Reduce heat to low, add the basil leaves, and cook until wilted, about 2 minutes. Return the cooked beef to the pan and toss to coat with the sauce. Top with the green scallion parts.

Step 5: In a small nonstick skillet over medium heat, heat the remaining 2 tablespoons oil. Crack the eggs into the pan and cook until the whites are set but yolks remain runny, about 3 to 4 minutes. Season eggs with salt.

Step 6: Divide the cooked rice among serving bowls. Top each portion with the basil beef mixture and a cooked egg.

Tips & Variations

For a spicier kick, add more chiles or a dash of chili paste to the sauce.

Substitute ground turkey or chicken if you prefer a lighter protein.

Use jasmine rice for a fragrant, authentic touch to the bowls.

Fresh Thai basil can be used instead of sweet basil for a more traditional flavor.

To save time, prepare the sauce mixture ahead and refrigerate until ready to use.

FAQs

Can I make this recipe gluten-free?

Yes, use gluten-free soy sauce or tamari and double-check that your oyster sauce is gluten-free to adapt the dish accordingly.

What can I use instead of fish sauce?

If you don’t have fish sauce, you can substitute with soy sauce or tamari, though the flavor will be less complex. Adding a little seaweed or anchovy paste can help mimic the umami depth.