Thai Basil Beef Stir Fry

A super quick and aromatic stir fry. One of the best ways to use up a package of ground meat.

2-4 servings

Time: 30 mins

Ethan ChlebowskiBy Ethan Chlebowski

A weeknight dish I make all the time inspired by pad kra pao. The leftovers are amazing.

Ethan Chlebowski

Ethan Chlebowski



  • Basil beef

    • ground beef
      450 g1 lb
    • cooking oil
      a drizzle
    • salt
      2 ga sprinkle
    • shallots
      , thinly sliced
    • thai basil
      , roughly chopped
      1 bunch
  • Stir fry sauce

    • thai black soy sauce
      25 g1 part
    • sriracha
      25 g1 part
    • fish sauce
      25 g1 part
  • For serving

    • jasmine rice


Step 1: Start the rice, prep the sauce & other ingredients

Start the jasmine rice with your preferred cooking method. While the rice is going, make the rest of this recipe.

Roughly chop a full bunch of basil and then thinly slice the shallots orbitally into half moons.

Mix the sauce ingredients until combined. The sauce should be balanced (salty, spicy, and sweet) but strong. Taste and adjust if desired.

Step 2: Sear & break up the ground beef

Set a wok or pan over medium heat. Add in a drizzle of oil, and then add the ground beef. Add a sprinkle of salt over top then allow that to undisturbed for a minute or two

Using a spatula or potato masher, start to break up the ground beef as it cooks.

Continue searing and breaking it up until the meat is nicely and broken down into a fairly even, pebbly texture.

Step 3: Add the shallots & sauce

Add the sliced shallots and until fragrant and the shallots are softened.

Drizzle in most of the sauce around the edges of the wok and to incorporate it into the beef.

  • If needed, add the rest of the sauce to fully coat the mixture.

Lower the heat and allow the sauce to and a bit. Taste the mixture and adjust with extra fish sauce, sriracha, or Thai soy sauce if needed.

Step 4: Stir in the basil & serve over rice

Turn off the heat and stir in the basil. The residual heat will soften the basil, which will perfume the dish with its aromas.

When the rice is finished, add a portion to a bowl, and top with a serving of the stir fry. Enjoy warm.



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