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Thai Basil Beef Recipe

Name: MIYABI Japanese & Asian Bistros Thai Basil Beef Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 lb ground beef (80/20); 2 tbs soy sauce; 1 tbs oyster sauce; 1 tsp fish sauce; 1 tsp light brown sugar; 1 tsp cornstarch; 1 tsp freshly ground black pepper; 2 tbs vegetable oil (or neutral oil); 4 cloves garlic, finely minced; 2 pcs Thai red chilies (or serranos), thinly sliced; 1 pc small yellow onion, thinly sliced; 0.5 pc red bell pepper, thinly sliced (optional); 0.5 cup green beans or long beans, trimmed and cut into 1" pieces (optional); 3 tbs low-sodium chicken broth or water; 1 tsp dark soy sauce (for color) or extra regular soy; 1 tsp sugar (white or palm); 1 tsp fresh lime juice (optional, for brightness); 2 cups Thai holy basil (or Thai sweet basil); 2 pcs scallions, thinly sliced (green parts); 0.5 tsp sesame oil (optional); 0.25 tsp white pepper or additional black pepper; 4 cups steamed jasmine rice; 2 pcs lime wedges

Inspired by MIYABI Japanese & Asian Bistro

Time30m

Serves4

Make Thai Basil Beef Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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For the Beef and Marinade

1 lb ground beef (80/20)

2 tbs Aged soy sauce

1 tbs oyster sauce

1 tsp Fish sauce

1 tsp light brown sugar

1 tsp Cornstarch

1 tsp freshly ground black pepper

Aromatics & Veggies

2 tbs vegetable oil (or neutral oil)

4 cloves garlic, finely minced

2 pcs Thai red chilies (or serranos), thinly sliced

1 pc small yellow onion, thinly sliced

1/2 pc red bell pepper, thinly sliced (optional)

1/2 cup green beans or long beans, trimmed and cut into 1" pieces (optional)

Sauce

3 tbs low-sodium chicken broth or water

1 tsp dark soy sauce (for color) or extra regular soy

1 tsp sugar (white or palm)

1 tsp fresh lime juice (optional, for brightness)

Finish

2 cups Thai holy basil (or Thai sweet basil)

2 pcs scallions, thinly sliced (green parts)

1/2 tsp sesame oil (optional)

1/4 tsp white pepper or additional black pepper

To Serve

4 cups steamed jasmine rice

2 pcs Lime wedges

Method

For the Beef and Marinade

Marinate beef

In a medium bowl, combine ground beef, 2 tbs soy sauce, 1 tbs oyster sauce, 1 tsp fish sauce, 1 tsp light brown sugar, 1 tsp cornstarch and 1 tsp freshly ground black pepper. Mix until evenly combined and let sit for 10 minutes while prepping other ingredients.

Aromatics & Veggies

Prep aromatics

Mince the garlic, thinly slice the Thai chilies, slice the onion, thinly slice the red bell pepper (if using), and trim/cut the green beans into 1-inch pieces. Slice scallions on the diagonal and set aside the green parts for garnish.

Heat oil and soften aromatics

Heat a large wok or heavy skillet over medium-high heat until hot. Add 2 tbs vegetable oil and swirl to coat. Add minced garlic and sliced chilies and stir-fry 15–20 seconds until fragrant (do not burn). Add sliced onion and optional bell pepper and green beans; stir-fry 1–2 minutes until just beginning to soften.

For the Beef and Marinade (continued)

Increase heat to high. Push aromatics to the side of the wok, add the marinated ground beef in a single layer. Let it sit undisturbed 20–30 seconds to get some browning, then break up with a spatula and continue to stir-fry 2–3 minutes until mostly cooked and starting to brown.

Sauce

Add sauce

Stir the sauce ingredients together: 3 tbs chicken broth or water, 1 tsp dark soy sauce, and 1 tsp sugar (and 1 tsp lime juice if using). Pour sauce into the pan with beef and vegetables. Stir to combine, scraping up browned bits from the bottom. Cook 1–2 minutes so flavors meld and sauce reduces slightly.

Finish

Add basil & finish

Turn off heat to prevent overcooking the basil. Add 2 cups packed Thai basil leaves and 2 sliced scallions, tossing gently until basil wilts and becomes glossy, about 30–45 seconds. Stir in 1/2 tsp sesame oil (optional) and adjust seasoning with 1/4 tsp white or black pepper and additional fish or soy sauce to taste.

Taste and adjust: if you want it spicier add more sliced chilies; for more saltiness add 1/2 tsp fish sauce; for more acidity add a squeeze of lime.

To Serve

Spoon Thai Basil Beef over steamed jasmine rice (approx. 1 cup rice per serving). Garnish with extra basil leaves, sliced scallions, and lime wedges on the side. Serve immediately.