Description
This Thai-Inspired Basil Beef Bowl is a flavorful and satisfying dish featuring tender ground beef cooked with aromatic basil, vibrant vegetables, and a savory-sweet sauce. Served over steamed white rice with a perfectly cooked fried egg on top, this recipe brings a delicious blend of traditional Thai flavors to your dinner table in just under 40 minutes.
Ingredients
Scale
Beef and Sauce
- 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
Vegetables and Aromatics
- 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)
Additional Ingredients
- 4 tbsp. neutral oil, divided
- Kosher salt, to taste
- 4 large eggs
- Cooked white rice, for serving
Instructions
- Cook the Beef: In a large stainless steel skillet over high heat, heat 1 tablespoon of oil and swirl to coat the skillet. Add the ground beef and break it into small pieces with a wooden spoon to create a single layer; season with kosher salt. Cook, stirring occasionally, until the beef is cooked through and starts to develop a brown crust, about 5 to 6 minutes. Using a slotted spoon, transfer the beef to a plate and set aside.
- Prepare the Sauce: In a small bowl, whisk together oyster sauce, reduced-sodium soy sauce, molasses, fish sauce, granulated sugar, and 1/4 cup of water until the sugar dissolves completely. Set the sauce mixture aside.
- Sauté Vegetables and Aromatics: Reduce the heat to medium-high. In the same skillet, add 1 tablespoon of oil and cook the sliced red bell pepper, carrot matchsticks, and a pinch of salt, stirring occasionally until the peppers begin to soften, about 5 minutes. Add the sliced Fresno chiles and cook, stirring, until they start to soften, about 2 minutes more. Then add white parts of scallions, sliced garlic, and chopped ginger; continue cooking and stirring occasionally until fragrant, about 1 to 2 minutes.
- Combine Sauce and Basil: Pour the prepared sauce into the skillet and bring it to a simmer. Cook, stirring occasionally, until the sauce thickens and becomes glossy, approximately 3 to 4 minutes. Reduce the heat to low, add the basil leaves, and cook while stirring until the basil wilts, around 2 minutes. Return the cooked beef to the pan and toss until the beef is fully coated with the sauce. Top the mixture with the green parts of the scallions.
- Cook the Eggs: In a small nonstick skillet over medium heat, heat the remaining 2 tablespoons of oil. Crack the eggs into the pan and cook until the whites are set but the yolks remain runny, about 3 to 4 minutes. Season the eggs with kosher salt to taste.
- Serve: Divide the cooked white rice among four bowls. Top each bowl with the basil beef mixture and a cooked egg. Serve immediately while hot.
Notes
- For a spicier dish, add more Fresno chiles or substitute with Thai bird’s eye chilies.
- Use jasmine rice for a more authentic Thai flavor and aroma.
- Ensure the skillet is hot before adding the beef for better browning and deeper flavor.
- Adjust the molasses and sugar levels if you prefer a sweeter or less sweet sauce.
- Fresh basil is essential for the signature flavor; avoid substituting with dried basil.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Keywords: Thai basil beef, ground beef recipe, Thai dinner, basil beef bowl, easy Thai meals, quick weeknight dinner, Thai stir fry beef
