Basil Beef Or Chicken Recipe

Marinate the meat

In a medium bowl, combine the ground beef or ground chicken with 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 teaspoon fish sauce, 1 teaspoon granulated sugar, 1 teaspoon cornstarch and 1 teaspoon white pepper. Mix thoroughly until mixture is uniform. Set aside for 10–15 minutes while you prep the aromatics.

Prep aromatics: mince garlic, thinly slice shallot (or onion), thin-slice chiles, and slice red bell pepper if using. Pick and rinse basil leaves and drain well.

Sear aromatics

Heat a large skillet or wok over medium-high heat until hot. Add 2 tablespoons vegetable oil and swirl. Add the minced garlic and sliced shallot; stir-fry 30–45 seconds until fragrant and just starting to brown (watch closely so garlic doesn't burn). Add the sliced chiles and red bell pepper and stir-fry 30 seconds more.

Increase heat to high and add the marinated ground meat to the pan in an even layer. Let it sit 20–30 seconds to develop color, then stir and break up with a spatula. Cook, stirring often, until browned and cooked through (about 4–6 minutes for beef; 5–7 minutes for chicken), making sure there are no large raw pieces.

If the pan becomes very dry, add 1 tablespoon stock (or water) to deglaze and to help create a light sauce. Scrape up browned bits from the bottom of the pan.

Adjust seasoning: stir in 1 teaspoon light brown sugar, and 1 teaspoon sesame oil. Taste and if you want it saltier, add up to 1 teaspoon more soy sauce or 1/2 teaspoon fish sauce. If using lime juice, add 1 teaspoon for brightness and stir to combine.

Turn off the heat or reduce to low and immediately add the packed basil leaves (about 2 cups). Toss the basil through the hot meat until wilted, about 20–30 seconds. The residual heat should quickly release the basil aroma without overcooking it.

Transfer to a serving bowl. Garnish with extra basil leaves and lime wedges on the side. Serve hot over steamed jasmine rice.