This Thai Basil Beef brings together tender ground beef, fragrant garlic and ginger, and the bright, peppery flavor of holy basil in a savory-sweet sauce that clings to every bite. I first tasted something like this at a tiny Thai restaurant tucked between a laundromat and a hardware store, and I've been hooked ever since. The best part? It takes less time to make than ordering takeout, and you probably have most of what you need already in your pantry.
If you're looking for more quick weeknight dinners, try these Korean BBQ Steak Bowls with Creamy Sauce or this Easy Lemon Chicken Romano ready in 30 minutes for equally delicious options.
What Makes Thai Basil Beef So Special
Thai basil beef is one of those dishes that tastes like you spent hours in the kitchen, but really, you're done in half an hour. The aroma alone, garlic and ginger hitting hot oil, fills your kitchen with the kind of smell that makes everyone wander in asking when dinner's ready.
What I love most is how the sauce comes together. It's salty from the soy sauce and fish sauce, just a little sweet from brown sugar, and as spicy as you want it to be. The holy basil wilts into the beef at the very end, adding this peppery, almost licorice-like flavor that makes the whole dish feel authentic and special.
It's also incredibly forgiving. You can swap the ground beef for chicken, pork, or even tofu. Toss in extra vegetables if that's what you have. Adjust the heat up or down depending on who's eating. It's the kind of recipe that works with your life, not against it.
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Thai Basil Beef Ingredients
Here's what you'll need to make this Thai Basil Beef in your own kitchen.
See Recipe Card Below This Post For Ingredient Quantities
- Vegetable oil: Provides a neutral base for cooking and helps the aromatics release their flavors without burning.
- Shallots: Add a mild, sweet onion flavor that's less sharp than regular onions, perfect for stir-fries.
- Garlic: Brings deep, savory flavor and fills your kitchen with the most incredible smell when it hits the hot oil.
- Fresh ginger: Adds a warm, spicy, slightly floral note that balances the richness of the beef.
- Red bell pepper: Provides sweetness, crunch, and a pop of color, plus it holds up well to high heat.
- Lean ground beef: The protein base of the dish that soaks up all the sauce beautifully. You can also use ground chicken, pork, or even thinly sliced flank steak.
- Brown sugar: Balances the salty and spicy elements with just a touch of sweetness.
- Fish sauce: This is the secret ingredient that adds deep, savory, umami flavor. Don't skip it.
- Low-sodium soy sauce: Adds saltiness and depth without overwhelming the dish, especially important since fish sauce is already salty.
- Oyster sauce: Contributes a slightly sweet, rich, and savory flavor that thickens the sauce a bit. You can swap it for hoisin if needed.
- Chili paste with garlic: This is where the heat comes from. Start with 2 tablespoons if you're cautious, or go up to 3 if you like spice.
- Low-sodium beef broth: Adds moisture and helps create a silky sauce that coats the beef and vegetables.
- Water: Thins out the sauce just enough so it's not too thick.
- Cornstarch: Helps thicken the sauce so it clings to the beef instead of pooling at the bottom of the pan.
- Holy basil leaves: The star herb that gives this dish its signature peppery, slightly minty flavor. Thai basil or sweet basil work too, but holy basil is traditional.
- Green onions: A fresh, mild garnish that adds color and a little brightness.
- Hot cooked rice: The perfect base to soak up all that delicious sauce. Jasmine or white rice are both great choices.
How to Make Thai Basil Beef
Follow these simple steps to bring this Thai Basil Beef together quickly and easily.
Sauté the aromatics: In a wok or large skillet over medium-high heat, add the vegetable oil, shallots, garlic, ginger, and bell peppers. Sauté for 2 to 3 minutes until everything smells amazing and the vegetables start to soften.
Cook the beef: Push the veggies to the side of the pan and add the ground beef. Break it up into small pieces as it cooks, using a wooden spoon or meat chopper if you have one. Let it brown nicely, about 5 to 7 minutes.
Make the sauce: In a small bowl, whisk together the brown sugar, fish sauce, soy sauce, oyster sauce, chili paste, cornstarch, beef broth, and water. Pour this mixture into the pan with the beef and vegetables, stirring everything together.
Simmer: Let the sauce simmer for 5 to 10 minutes, stirring occasionally, until it thickens slightly and coats the beef. The cornstarch will help it turn glossy and cling to everything.
Add the basil: Stir in the chopped holy basil leaves and let them wilt into the sauce for about a minute. The heat will release their flavor and aroma.
Serve: Spoon the Thai basil beef over hot steamed rice and sprinkle with chopped green onions. Dig in while it's hot.
Substitutions and Variations
This Thai Basil Beef is flexible, so feel free to make it your own.
Oyster sauce: If you don't have it or prefer something else, swap in hoisin sauce or just add a bit more soy sauce.
Basil: Holy basil is traditional and has a unique peppery flavor, but Thai basil or even sweet basil from your garden will work in a pinch.
Meat options: Ground chicken, ground pork, or crumbled tofu (use vegetable broth instead of Thai Basil Beef broth) are all great alternatives. Thinly sliced flank steak makes this feel even more restaurant-style.
Chili paste: Don't have chili paste with garlic? Use sriracha instead. It'll add heat and a little tang.
Vegetables: Any color bell pepper works, and you can add shredded carrots, zucchini, water chestnuts, bamboo shoots, or mushrooms for extra texture and nutrition.
Rice alternative: For a low-carb option, skip the rice and serve this in crisp lettuce wraps. It's fresh, crunchy, and just as satisfying.
Gluten-free: Just use gluten-free soy sauce (tamari works great), and you're all set.
Extra touch: Top each bowl with a fried egg. The runny yolk mixes into the sauce and makes everything even richer.
Equipment For Thai Basil Beef
You don't need much to pull this Thai Basil Beef.
- Wok or large skillet: A wok is ideal because the high sides make it easy to stir everything without making a mess, but a large skillet works just fine.
- Meat chopper (optional): This handy tool makes breaking up ground beef a breeze, but a wooden spoon does the job too.
- Small bowl for sauce mixture: You'll use this to whisk together all your sauce ingredients before adding them to the pan.
Storage and Reheating Tips
Leftovers keep well and are just as tasty the next day.
Refrigerate: Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, so don't be surprised if it tastes even better reheated.
Reheat: Warm it up in a skillet over medium heat, adding a splash of water or broth if the sauce has thickened too much. You can also microwave it in 1-minute intervals, stirring in between.
Freeze: This freezes well for up to 2 months. Let it cool completely, then store in a freezer-safe container. Thaw overnight in the fridge before reheating.
Fresh basil: If possible, save some fresh basil to stir in when you reheat. It brings back that bright, peppery flavor.
Serving Suggestions
This Thai Basil Beef pairs beautifully with simple sides that let the bold flavors shine.
Over jasmine rice: The fluffy, slightly fragrant rice is the classic choice and soaks up every bit of sauce.
With cucumber salad: A quick cucumber salad with rice vinegar, a pinch of sugar, and a little salt cools down the heat and adds crunch.
Alongside spring rolls: Fresh or fried spring rolls make this feel like a full Thai feast, especially if you're feeding a crowd.
With a cold beer or iced tea: The slight sweetness of Thai iced tea or the crisp bite of a cold beer balances the savory, spicy flavors perfectly.
If you're craving more cozy, flavorful dinners, you might also enjoy this Creamy Hungarian Mushroom Soup Recipe, Vegetarian Chili Mac Recipe | Easy 30-Minute, or these Healthy Mexican Stuffed Sweet Potatoes.
Expert Tips
Use high heat: A hot pan is key to getting that restaurant-style sear on the Thai Basil Beef and keeping the vegetables crisp-tender, not soggy.
Don't overcook the basil: Add it at the very end and just let it wilt for a minute or so. Overcooking turns it dark and bitter.
Taste and adjust: Everyone's heat tolerance is different, so start with less chili paste and add more if you want. You can always add spice, but you can't take it away.
Prep everything first: Thai cooking moves fast once you start, so have all your ingredients chopped, measured, and ready to go before you turn on the stove.
Use fresh aromatics: Fresh garlic, ginger, and shallots make a huge difference in flavor compared to dried or jarred versions.
FAQ
Does Thai basil need to be cooked?
Yes, but only briefly. Thai Basil Beef and holy basil should be stirred into the dish at the very end and allowed to wilt for about a minute. Cooking it too long can make it lose its bright flavor and turn bitter. If you're adding regular sweet basil, the same rule applies.
Is Thai Basil Beef spicy?
It can be, but you're in control. The heat comes from the chili paste with garlic, so if you want it mild, start with just 1 tablespoon. If you love spice, go for 3 tablespoons or even more. You can also serve it with extra chili paste or sriracha on the side so everyone can adjust their own bowl.
Does basil go well with beef?
Absolutely. Basil, especially holy basil or Thai basil, has a peppery, slightly anise-like flavor that pairs beautifully with the rich, savory taste of beef. It's a classic combination in Thai cooking and adds a freshness that balances out the heavier elements of the dish.
What are the conditions for Thai Basil Beef?
Thai Basil Beef (and holy basil) grows best in warm, sunny conditions with well-drained soil. It doesn't like cold weather and will wilt if exposed to frost. If you're growing it at home, keep it in a spot that gets at least 6 hours of sunlight a day, and water it regularly without letting the soil get soggy. Pinch off the flowers to encourage more leaf growth and keep the plant producing longer.
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Pairing
These are my favorite dishes to serve with Thai Basil Beef
Thai Basil Beef
Ingredients
- 2 tablespoons vegetable oil For sautéing
- 2 shallots chopped Adds mild sweetness and texture
- 8 cloves garlic minced Aromatic base
- 1 tablespoon fresh ginger minced Adds warmth and spice
- 1 red bell pepper thinly sliced Adds color and sweetness
- 1.5 lbs lean ground beef Use ground chicken or pork for variation
- 1 tablespoon brown sugar Balances the savory flavors
- 1 tablespoon fish sauce Provides umami
- ½ cup low-sodium soy sauce Savory, salty base
- 1.5 tablespoons oyster sauce Adds richness, substitute hoisin if needed
- 2 -3 tablespoons chili paste with garlic Adjust to spice preference
- ¾ cup low-sodium beef broth For liquid and richness
- ⅓ cup water Dilutes the broth slightly for sauce consistency
- 2 teaspoons cornstarch Thickens the sauce
- 1.5 cups holy basil leaves chopped Traditional herb for authentic flavor
- 3 green onions chopped For garnish
- 5 cups hot cooked rice For serving
Instructions
- Heat the vegetable oil in a large wok or skillet over medium-high heat.
- Add the shallots, garlic, ginger, and red bell pepper. Sauté for 2-3 minutes, until softened.
- Push the vegetables to one side of the pan, then add the ground beef. Break it up into small pieces as it cooks. (A meat chopper works well for this.)
- In a small bowl, combine the brown sugar, fish sauce, soy sauce, oyster sauce, chili paste, cornstarch, beef broth, and water. Stir until well mixed, then pour it into the pan.
- Simmer for 5-10 minutes, allowing the sauce to thicken and flavors to meld.
- Add the chopped basil leaves to the pan and stir well.
- Serve the Thai basil beef over hot rice and garnish with chopped green onions.
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