Thai · Dinner
Basil Beef Stir-Fry (Keto)
Ground beef stir-fried Thai-style with garlic, chilies, and Thai basil in a savory-spicy fish sauce and soy glaze, finished with a fried egg on top. Bell pepper adds crunch while keeping carbs low; the dish stays hot, fragrant, and pungent with basil.
$5
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
566Calories
36gProtein
42gFat
12.1gCarbs
5gSugar
2.1gFiber
1590mgSodium
440mgChol
11.5gSat Fat
725mgPotassium
87mgCalcium
4.7mgIron
3.2mcgVitamin B12
39mgVitamin C
low-carb
gluten-free
protein-rich
keto
Instructions
1
Prep
Mince garlic, slice chilies and bell pepper, pick basil leaves, and arrange everything near the stove for quick cooking.
2
Sear
Heat 1 tablespoon avocado oil in a wok over high heat until shimmering, add ground beef, break into crumbles, cook 3 to 4 minutes until browned.
3
Saute
Push beef aside, add garlic and chilies to the empty space, stir over medium-high heat 30 seconds until fragrant and golden.
4
Saute
Add bell pepper, toss everything over high heat 1 to 2 minutes until the pepper softens but stays crisp.
5
Finish
Stir in fish sauce, soy sauce, oyster sauce, and erythritol, toss over high heat 1 minute until the sauce glazes the beef.
6
Fold
Remove wok from heat and fold in Thai basil leaves until wilted by residual heat, about 15 seconds.
7
Fry
Heat remaining 1 tablespoon avocado oil in a small skillet over medium-high heat, fry the egg 2 to 3 minutes until whites set and yolk runny.
8
Plate
Spoon basil beef onto a plate, top with fried egg, scatter scallion over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g ground beef
- 6 cloves6 cloves garlic
- 66 Thai bird's eye chili
- 17 oz480g Thai basil leaves, packed
- 1/2 cup70g red bell pepper
- 4 tbsp60ml avocado oil
- 2 tbsp30ml fish sauce
- 3 tsp3 tsp soy sauce
- 2 tsp2 tsp oyster sauce
- 1 tsp1 tsp erythritol
- 22 large eggs
- 22 scallion
