Thai · Dinner
Basil Lamb Stir-Fry
A quick Thai stir-fry of ground lamb tossed with garlic, chili, and holy basil in a fish sauce and soy glaze. Cooked hard and fast in a wok, the lamb browns while the basil wilts, delivering a peppery, savoury dish served over jasmine rice with a fried egg optional.
$6
10 minsPrep
8 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
612Calories
38.4gProtein
33.8gFat
37.6gCarbs
6.9gSugar
2.8gFiber
1580mgSodium
275mgChol
13.1gSat Fat
720mgPotassium
95mgCalcium
5.2mgIron
2.9mcgVitamin B12
38mgVitamin C
gluten-free-adaptable
protein-rich
spice-route
thirty-min-meals
Instructions
1
Prep
Mince the garlic, slice the chilies and bell pepper, pick the basil leaves from stems, and gather everything within arm's reach of the stove.
2
Saute
Heat the vegetable oil in a wok over high heat until it shimmers, about 1 minute. Add the garlic and chilies, stirring constantly for 20 seconds until golden.
3
Sear
Add the ground lamb to the wok, breaking it up with a spatula. Cook over high heat for 3 to 4 minutes until browned with no pink remaining.
4
Saute
Add the bell pepper, fish sauce, soy sauce, oyster sauce, sugar, and chicken stock. Toss over high heat for 1 to 2 minutes until the sauce coats the meat.
5
Finish
Remove the wok from heat and fold in the basil leaves, tossing for 20 to 30 seconds until they wilt and darken.
6
Plate
Spoon the lamb over the jasmine rice and top with the optional fried egg.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g ground lamb
- 6 cloves6 cloves garlic
- 66 Thai chilies
- 2 cup60g holy basil leaves, packed
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp oyster sauce
- 2 tsp2 tsp sugar
- 2 tbsp30ml vegetable oil
- 4 tbsp60ml chicken stock
- 11 red bell pepper
- 22 eggs (optional, fried, for topping)
- 1 1/2 cup300g cooked jasmine rice, for serving
