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browned ground beef with red bell pepper strips and wilted basil leaves over white rice in a plain bowl
Melissa Hart

Thai Basil Ground Beef

Start the rice before you touch the beef and this dinner moves quickly. Basil goes in at the end, where the hot meat wilts it without cooking away its smell. I like the beef in small, browned clumps instead of fine, wet crumbs. The sauce should cling to those clumps, with just enough left to season the rice beneath them.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 cup jasmine rice rinsed
  • 1 1/4 cups water for rice
  • 1 tbsp neutral oil
  • 1 lb 90% lean ground beef
  • 1 red bell pepper thinly sliced
  • 4 garlic cloves minced
  • 1 small red chili thinly sliced
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp fish sauce
  • 2 tsp brown sugar
  • 2 tbsp water for sauce
  • 1 cup loosely packed Thai basil leaves

Method
 

  1. Combine the rice and 1 1/4 cups water in a saucepan. Bring to a boil, cover and cook on low for 15 minutes; turn off the heat and leave covered for 5 minutes while you finish the beef.
  2. Heat the oil in a large skillet over medium-high heat. Press the beef into a thin layer and leave it undisturbed for 3 minutes, then break into small clumps and cook for 3 minutes more.
  3. Add the pepper, garlic and chili. Stir-fry for 3 to 4 minutes, until the pepper softens slightly and the beef reaches 160°F.
  4. Mix the soy sauce, fish sauce, sugar and sauce water. Pour into the skillet and bubble for 1 minute until glossy; turn off the heat and fold in the basil.
  5. Fluff the rice and divide among four bowls. Spoon the beef and pan juices over it immediately.