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! Recipe adapted from Joie Warner’s “All the Best Stir-Fries” cookbook.
Ingredients
- 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 1/2 tablespoons fish sauce (or sub vegan fish sauce) *See notes
- 1- 1 1/2 tablespoons soy sauce (or sub GF liquid aminos) *See notes
- 1 cup basil leaves, torn (or sub Thai basil- the BEST)
- *see notes for veggies
- Garnish with 1-2 tablespoons Chili Crisp (Use Trader Joe's brand or make your own homemade chili crisp) or thinly sliced red chilies.
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, along with 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. If needed, add 1/2 teaspoon of sugar. Drizzle with the chili crisp and serve over rice.
Notes
Olive oil- if your beef is “fatty,” you won’t need the oil. Add only if needed.
Fish Sauce and Soy Sauce – start light; and add more to taste. If not serving over rice, then start with 1 tablespoon each. I like the full amount when paired with rice.
Veggies. If you want to add veggies (like red bell pepper, zucchini, wilted greens, green beans, mushrooms, etc.), sauté them in olive oil first, set them aside, then combine at the end, adjusting the seasoning (you’ll likely need more).
Leftovers will keep up to 4 days in an airtight container in the refrigerator, or freeze for up to 3 months.
Plant-based “meat” -This is really good with plant-based meat like Beyond Burger; reduce the salt, as it is salted.
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
