The first time I made Thai Basil Beef , I was standing at my stove on a random Tuesday night, and the smell of fresh basil wilting into that salty-sweet sauce made me feel like I'd just walked into my favorite Thai restaurant. It's quick enough for a weeknight but tastes like you spent hours on it, and the best part? You probably have most of these ingredients already sitting in your pantry.
If you love bold, aromatic flavors, try this Easy Tomato Pesto Recipe or this Easy Italian-American Meatballs recipe for similar vibes, or check out these Easy tomato fritters recipe if you want something lighter.
Why You'll Love This Thai Basil Beef
This Thai Basil Beef recipe checks all the boxes. It's ready in under 30 minutes, so you're not stuck at the stove all night. The ingredient list looks long, but most of it is pantry staples like soy sauce, garlic, and ginger. You can dial the spice up or down depending on who's eating, and it's one of those meals that tastes even better the next day. Plus, it's incredibly flexible. Want more vegetables? Toss them in. Prefer chicken? Go for it. Need a low-carb option? Serve it over lettuce wraps instead of rice. It's easy Thai beef that feels like a treat every single time.
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Thai Basil Beef Ingredients
Here's what you'll need to make this Thai Basil Beef come together.
See Recipe Card Below This Post For ingredients Quantites
- Vegetable oil: Helps everything cook evenly and keeps the ingredients from sticking to the pan.
- Shallots: Add a mild, sweet onion flavor that's a little more delicate than regular onions.
- Garlic: Brings that bold, aromatic base that Thai cooking is known for. Fresh garlic makes a huge difference here.
- Fresh ginger: Adds warmth and a slightly spicy, earthy note that balances the richness of the Thai Basil Beef .
- Red bell pepper: Gives the dish color, a bit of sweetness, and a nice crunch.
- Lean ground beef: The star of the show. It soaks up all the sauce and cooks quickly. You can also use ground chicken, pork, or tofu.
- Brown sugar: Balances the salty and savory flavors with just a touch of sweetness.
- Fish sauce: This is the secret ingredient that adds deep umami and authentic Thai flavor.
- Low-sodium soy sauce: Adds salty, savory depth without overpowering the other flavors.
- Oyster sauce: Thick and slightly sweet, it helps create that glossy, restaurant-style sauce. Hoisin works as a substitute.
- Chili paste with garlic: Brings the heat and a little tang. Start with less if you're sensitive to spice.
- Low-sodium beef broth: Adds richness and helps the sauce come together.
- Water: Thins the sauce just enough so it coats everything evenly.
- Cornstarch: Thickens the sauce so it clings to the beef and rice instead of pooling at the bottom of the bowl.
- Holy basil leaves: The traditional choice for Pad Kra Pao. It has a peppery, slightly minty flavor. Thai basil or sweet basil work well too.
- Green onions: A fresh, mild garnish that adds color and a little crunch.
- Hot cooked rice: The perfect base for soaking up all that delicious sauce. You can also use lettuce wraps for a lighter option.
how to make Thai Basil Beef
Sauté vegetables: Heat your wok or large skillet over medium-high heat and add the vegetable oil. Toss in the chopped shallots, minced garlic, ginger, and sliced bell peppers. Sauté for 2 to 3 minutes, stirring often, until the vegetables soften and smell amazing.
Cook the beef: Push the vegetables to one side of the skillet. Add the ground Thai Basil Beef to the empty space and break it up into small pieces as it browns. A meat chopper works great here for getting those fine, crumbly bits. Cook until the Thai Basil Beef is no longer pink.
Prepare sauce: In a small bowl, whisk together the brown sugar, fish sauce, soy sauce, oyster sauce, chili paste, cornstarch, Thai Basil Beef broth, and water until smooth. Pour this mixture into the pan and stir everything together. Bring it to a simmer and let it cook for 5 to 10 minutes, stirring occasionally, until the sauce thickens and coats the beef.
Finish and serve: Stir in the chopped holy basil leaves and cook for another 1 to 2 minutes until the basil wilts and releases its fragrance. Serve the Thai Basil Beef over hot steamed rice and top with chopped green onions.
Substitutions and Variations
Oyster sauce: If you don't have it, swap in hoisin sauce for a sweeter flavor or add a little extra soy sauce.
Basil: Holy basil is traditional and has a peppery kick, but Thai basil or sweet basil work beautifully too.
Meat options: Ground chicken, ground pork, or extra firm tofu with vegetable broth make great alternatives. Thinly sliced flank steak also works if you want bigger pieces of meat.
Chili paste: Don't have Asian garlic chili paste? Use sriracha for heat or skip it entirely if you want a milder dish.
Vegetables: Toss in shredded carrots, zucchini, water chestnuts, bamboo shoots, or mushrooms for extra bulk and nutrition.
Rice: Serve over jasmine rice, brown rice, cauliflower rice, or even in lettuce wraps for a low-carb twist.
Gluten-free: Use gluten-free soy sauce and double-check your oyster sauce label.
Equipment for Thai Basil Beef
Wok or large skillet: A wok is ideal for high-heat stir frying, but a big skillet works just fine.
Small mixing bowl: For whisking together the sauce.
Whisk: Helps make sure the cornstarch doesn't clump.
Meat chopper (optional): Makes breaking up the ground Thai Basil Beef easier and faster.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 4 days. The flavors actually get better as they sit, so this makes fantastic meal prep. Reheat gently in a skillet over medium heat with a splash of water or broth to loosen the sauce, or microwave in 30-second intervals, stirring in between. You can freeze this ground Thai Basil Beef stir fry for up to 3 months. Thaw in the fridge overnight and reheat on the stove.
expert tips
Use high heat: Stir frying works best over medium-high to high heat. It keeps the vegetables crisp and the Thai Basil Beef from steaming.
Don't skip the fresh basil: Dried basil won't give you the same flavor. Fresh basil is what makes this dish taste authentic.
Adjust the spice: Start with 2 tablespoons of chili paste and taste before adding more. You can always add heat, but you can't take it away.
Let the sauce thicken: Give it the full 5 to 10 minutes to simmer. The cornstarch needs time to work, and the flavors really come together as it reduces.
Prep everything first: This cooks fast, so have all your ingredients chopped, whisked, and ready to go before you turn on the heat.
Add basil at the end: Tossing it in during the last minute or two keeps the leaves bright and fragrant instead of soggy.
FAQ
What is in Thai basil beef?
Thai basil beef is made with ground beef, fresh basil (usually holy basil), garlic, ginger, soy sauce, fish sauce, oyster sauce, and chili paste. It's a savory, slightly sweet, and spicy stir fry that's traditionally served over rice. My family loves adding extra vegetables like bell peppers and shallots for more flavor and texture.
Do basil and beef go together?
Yes, absolutely. Fresh basil adds a peppery, aromatic flavor that balances the richness of beef beautifully. In Thai cooking, holy basil is commonly paired with ground beef in dishes like Pad Kra Pao. Even if you only have sweet basil on hand, it still works and tastes delicious.
What can I do with my Thai basil?
Thai basil is perfect for stir fries, curries, spring rolls, pho, and fried rice. You can also use it in salads, marinades, or even blend it into sauces. If you have extra, try freezing the leaves in a sealed bag or making a quick basil pesto. My neighbor Isabella likes to toss a few leaves into her morning smoothie for a fresh kick.
What meat pairs with basil?
Basil pairs well with beef, chicken, pork, turkey, and even seafood like shrimp or scallops. In Thai cuisine, it's often used with ground meats, but it also works with thinly sliced steak or tofu. The key is to add the basil at the end of cooking so it stays vibrant and doesn't lose its flavor.
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Thai Basil Beef
Ingredients
Method
- Heat the vegetable oil in a wok or large skillet over medium-high heat. prep
- Add the chopped shallots, minced garlic, ginger, and sliced red bell pepper. Sauté for 2-3 minutes until softened. prep
- Push the vegetables to one side of the skillet and add the ground beef. Break it up into small pieces as it cooks. (Using a meat chopper helps break up the beef evenly.) prep
- In a small bowl, whisk together brown sugar, fish sauce, soy sauce, oyster sauce, chili paste, cornstarch, beef broth, and water. Pour this sauce mixture into the pan. mix
- Allow the sauce to simmer for 5-10 minutes until it thickens and the flavors meld together. simmer
- Serve the Thai basil beef over hot cooked rice, garnished with chopped green onions. finish
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