Thai Basil Beef Bowl
This vibrant dish combines tender strips of beef with the distinctive aroma of Thai basil in a sweet, savory, and slightly spicy sauce that transforms an ordinary weeknight dinner into something extraordinary. Ready in under 30 minutes, it's the perfect intersection of convenience and authentic global flavors.
Equipment
- Wok or Large Skillet
- Sharp Knife
- Cutting Board
- Small bowl for sauce
Ingredients
For the beef
- 1 pound flank steak or sirloin thinly sliced against the grain
- 2 tablespoons vegetable oil
- 4 cloves garlic minced
- 2-3 Thai chilies thinly sliced (adjust to your heat preference)
- 1 red bell pepper thinly sliced
- 1 small onion thinly sliced
- 2 cups fresh Thai basil leaves substitute with regular basil if unavailable
For the sauce
- 3 tablespoons oyster sauce use mushroom sauce for vegetarian alternative
- 2 tablespoons soy sauce or tamari for gluten-free option
- 1 tablespoon fish sauce substitute with extra soy sauce and a pinch of salt if unavailable
- 2 teaspoons brown sugar or coconut sugar for a less refined option
- 1 tablespoon water
- 1 teaspoon cornstarch arrowroot powder works as a natural alternative
For serving
- 3 cups cooked jasmine rice cauliflower rice provides a lower-carb alternative
- lime wedges
- sliced cucumber
- 4 eggs fried (optional)
- scallions thinly sliced for garnish
Instructions
- Start by slicing your beef as thinly as possible against the grain. Pro tip: Placing the beef in the freezer for 15-20 minutes before slicing makes it firmer and easier to cut into paper-thin pieces.
- While the beef is chilling, slice your vegetables and mince the garlic. Having everything prepped before you begin cooking is essential as this dish comes together quickly.
- In a small bowl, whisk together the oyster sauce, soy sauce, fish sauce, brown sugar, water, and cornstarch until smooth and the sugar has dissolved.
- Heat 1 tablespoon of oil in a large wok or skillet over high heat until it's just beginning to smoke. Add half the beef in a single layer and let it sear undisturbed for 1 minute before stirring.
- Cook for another minute until the beef is browned but still slightly pink in the center. Transfer to a plate and repeat with remaining beef.
- Return the wok to high heat and add the remaining tablespoon of oil. Add the garlic and Thai chilies, stirring constantly for 30 seconds until fragrant but not browned.
- Immediately add the sliced bell pepper and onion, stir-frying for 2-3 minutes until they begin to soften but still retain some crispness.
- Return the beef to the wok, along with any accumulated juices. Give the sauce mixture another quick whisk and pour it into the wok.
- Stir-fry for 1-2 minutes until the sauce thickens and coats everything with its glossy sheen.
- Turn off the heat and add the Thai basil leaves, tossing quickly to wilt them just slightly.
- Serve the beef mixture over jasmine rice, topped with a fried egg if desired. Garnish with sliced scallions, lime wedges, and cucumber slices.
Notes
For meal prep: Store the cooked beef mixture separately from rice and fresh garnishes for up to 3 days in the refrigerator.
Freezing: Cool the beef mixture completely before freezing in airtight containers for up to 2 months.
When reheating, add a tablespoon of water to restore moisture and finish with fresh Thai basil leaves.
For a lower-carb version, serve over cauliflower rice or zucchini noodles.
Nutrition
Calories: 425kcalCarbohydrates: 42gProtein: 28gFat: 16gSodium: 890mgFiber: 3gSugar: 5g
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