Description
This easy Basil Beef is a quick one-skillet dinner made with ground beef, fresh basil, garlic, and a savory sauce. Ready in just 20 minutes!
Ingredients
Units
Scale
- 1 lb ground beef (or other ground meat, or plant-based meat)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1-2 teaspoons olive oil (see note)
- 1 medium shallot, diced
- 4 garlic cloves, roughly chopped
- 1/2-1 teaspoon red chili flakes (or sub Sambal Olek or Garlic Chili paste to taste)
- 1 1/2 tablespoons fish sauce (or sub vegan fish sauce)
- 1 1/2 tablespoons soy sauce (or sub GF liquid aminos)
- 1 cup basil leaves, torn (or sub Thai basil- the BEST)
- 1-2 tablespoons Chili Crisp, for serving. (Use Trader Joe's brand or make your own homemade chili crisp!
Instructions
- Rice. Set jasmine rice to cook if using. This takes about 20-ish minutes.
- Brown the meat. Heat a large skillet to medium-high; if your meat is very lean, add a little olive oil; otherwise, a dry skillet is fine. Add the ground beef, breaking it apart with a spatula. Season with salt and pepper and brown all sides well, crisping it up a bit. Drain any excess fat, and set meat aside.
- Garlic and Shallots. Wipe out the skillet, add olive oil, and set heat to medium. Add the shallot and garlic, and stir-fry for 2-3 minutes, or until fragrant and golden. Add the chili flakes, and cook for one more minute.
- Combine. Add the cooked meat back into the skillet, and pour in the fish sauce and soy sauce, stirring to combine. Once heated through, fold in the basil and wilt.
- Taste and adjust salt and chili flakes. Drizzle with the chili crisp and serve over rice.
Notes
Leftovers will keep up to 4 days in an airtight container in the refrigerator, or freeze for up to 3 months.
This is really good with Plant-based meat like Beyond Burger. I reduced the salt a little.
Nutrition
- Serving Size: ¾ cup
- Calories: 301
- Sugar: 2.1 g
- Sodium: 1521.9 mg
- Fat: 16.8 g
- Saturated Fat: 6.2 g
- Carbohydrates: 3.9 g
- Fiber: 0.5 g
- Protein: 31.9 g
- Cholesterol: 97.9 mg
