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Thai Basil Beef with Jasmine Rice

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner
Cuisine Thai
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Thai Basil Beef:
  • 1 lb (450 g) ground beef (or thinly sliced flank steak)
  • 1 tbsp vegetable oil
  • 4 cloves garlic, minced
  • 2–3 Thai red chilies, finely chopped (adjust to taste)
  • 1 small onion, sliced
  • 1 red bell pepper, sliced (optional for color)
  • 2 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tsp dark soy sauce (for color, optional)
  • 2 tsp brown sugar or palm sugar
  • ½ cup Thai basil leaves (holy basil preferred, sweet basil also works)
  • For the Jasmine Rice:
  • 2 cups jasmine rice
  • 4 cups water
  • Pinch of salt
  • Optional Topping:
  • 4 fried eggs (sunny-side up — Khai Dao, Thai-style)
  • Sliced red chili or lime wedges for garnish

Instructions
 

  • Step 1: Cook the Jasmine Rice : Rinse jasmine rice under cold water until the water runs clear. Combine rice, water, and salt in a saucepan or rice cooker. Turn off heat and let rest for 10 minutes before fluffing with a fork.
  • Step 2: Prepare the Stir-Fry Sauce : In a small bowl, mix together oyster sauce, soy sauce, fish sauce, dark soy sauce (if using), and brown sugar. Stir until sugar dissolves. Set aside.
  • Step 3: Cook the Beef : Heat oil in a wok or large skillet over medium-high heat. Add minced garlic and chopped chilies. Stir-fry for 15–20 seconds until fragrant (do not burn). Add ground beef and cook until browned, breaking it up with a spatula. Add onion and bell pepper; stir-fry for 2–3 minutes until softened.
  • Step 4: Add the Sauce and Basil : Pour the prepared sauce over the beef mixture. Stir well until the beef is evenly coated and glossy. Add Thai basil leaves and stir just until wilted (about 30 seconds). Turn off the heat — the basil will continue to release its aroma as it rests.
  • Step 5: Fry the Eggs (Optional) : Heat 1–2 tablespoons oil in a small pan over high heat. Crack in eggs and fry until the edges are crispy but yolk remains runny. Season lightly with a pinch of salt.