Thai Basil Beef Sauce

Thai Basil Beef Sauce

Ground beef simmered with garlic, chiles, and basil in a glossy savory-sweet sauce.

Total 25 min Makes 4 servings Calories 420/serving

Dietary

Dairy free, Nut free

Allergens

Eggs, Fish, Shellfish, Soy, Red meat, Wheat

This quick stir-fry sauce coats ground beef with a punchy mix of garlic, chiles, and fresh basil, balancing salty, sweet, and spicy notes. Inspired by Thai pad kra pao, it comes together in one pan in under 20 minutes and spoons over steamed rice for a weeknight dinner. A fried egg on top is a traditional finishing touch.

Ingredients

  • 1 pound ground beef
  • 3 tablespoons vegetable oil
  • 5 cloves garlic, minced
  • 3 Thai chiles, thinly sliced
  • 1 small shallot, thinly sliced
  • 3 tablespoons oyster sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon brown sugar
  • 1/4 cup water or chicken stock
  • 1 1/2 cups fresh Thai basil leaves
  • 4 large eggs, fried, for serving
  • 4 cups steamed jasmine rice, for serving

Method

  1. Mince the garlic, slice the shallot and Thai chiles, and rinse the basil leaves, keeping everything prepped near the stove.

  2. Heat the vegetable oil in a 9-inch skillet or wok over high heat until shimmering.

  3. Add the garlic, shallot, and Thai chiles and stir-fry until fragrant, about 30 seconds.

  4. Add the ground beef and break it apart with a spatula, cooking until no longer pink, about 5 minutes.

  5. Stir in the oyster sauce, fish sauce, soy sauce, dark soy sauce, and brown sugar, coating the beef evenly.

  6. Pour in the water or stock and simmer until the sauce thickens slightly and clings to the beef, about 5 minutes.

  7. Remove the skillet from heat and fold in the basil leaves until just wilted.

  8. Spoon the beef and sauce over steamed jasmine rice and top each portion with a fried egg.

Related recipes

Rate this recipe

★ 4.3 (1)

Thai Basil Beef Sauce

This quick stir-fry sauce coats ground beef with a punchy mix of garlic, chiles, and fresh basil, balancing salty, sweet, and spicy notes. Inspired by Thai pad kra pao, it comes together in one pan in under 20 minutes and spoons over steamed rice for a weeknight dinner. A fried egg on top is a traditional finishing touch.

25 min 4 servings 420 cal

Ingredients

  • 1 pound ground beef
  • 3 tablespoons vegetable oil
  • 5 cloves garlic, minced
  • 3 Thai chiles, thinly sliced
  • 1 small shallot, thinly sliced
  • 3 tablespoons oyster sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon brown sugar
  • 1/4 cup water or chicken stock
  • 1 1/2 cups fresh Thai basil leaves
  • 4 large eggs, fried, for serving
  • 4 cups steamed jasmine rice, for serving

Method

  1. 1

    Mince the garlic, slice the shallot and Thai chiles, and rinse the basil leaves, keeping everything prepped near the stove.

  2. 2

    Heat the vegetable oil in a 9-inch skillet or wok over high heat until shimmering.

  3. 3

    Add the garlic, shallot, and Thai chiles and stir-fry until fragrant, about 30 seconds.

  4. 4

    Add the ground beef and break it apart with a spatula, cooking until no longer pink, about 5 minutes.

  5. 5

    Stir in the oyster sauce, fish sauce, soy sauce, dark soy sauce, and brown sugar, coating the beef evenly.

  6. 6

    Pour in the water or stock and simmer until the sauce thickens slightly and clings to the beef, about 5 minutes.

  7. 7

    Remove the skillet from heat and fold in the basil leaves until just wilted.

  8. 8

    Spoon the beef and sauce over steamed jasmine rice and top each portion with a fried egg.