Thai · Dinner
Thai Basil Beef Rice
Ground beef stir-fried with garlic, Thai chilies, and holy basil in a fish sauce and oyster sauce glaze. Served over steamed jasmine rice and topped with a crisp fried egg. Sweet, salty, and peppery, ready in under 20 minutes.
$5
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
702Calories
40.2gProtein
45.9gFat
33.5gCarbs
5.8gSugar
2.3gFiber
1780mgSodium
295mgChol
12.4gSat Fat
680mgPotassium
95mgCalcium
4.8mgIron
3.9mcgVitamin B12
18mgVitamin C
gluten-free-adaptable
protein-rich
spice-route
thirty-min-meals
hidden-gems
Instructions
1
Prep
Mince garlic and finely chop the chilies on a board, then pick holy basil leaves from stems, discarding tough stalks.
2
Heat 1 tbsp vegetable oil in a wok over high heat until shimmering, then add garlic and chilies, stirring constantly for 20 seconds until fragrant and golden.
3
Add ground beef to the wok and break up with a spatula, cooking over high heat for 3–4 minutes until no pink remains and edges brown slightly.
4
Stir in fish sauce, oyster sauce, soy sauce, and sugar, tossing over high heat for 1 minute until the sauce coats the beef with no pooled liquid.
5
Add holy basil leaves and toss for 20 seconds until wilted and darkened throughout, keeping the basil bright.
6
Heat 2 tbsp vegetable oil in a separate pan over medium-high until rippling, crack in the egg, and fry for 2–3 minutes until edges crisp and yolk remains soft.
7
Plate
Spoon jasmine rice onto a plate, pile the basil beef alongside, and top with the fried egg.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g ground beef
- 60g60g Thai holy basil leaves, loosely packed
- 8 cloves8 cloves garlic
- 66 fresh Thai chilies
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp oyster sauce
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp sugar
- 2 tbsp30ml vegetable oil
- 22 large eggs
- 280g280g cooked jasmine rice
- 4 tbsp60ml vegetable oil, for frying the egg
