Thai-Inspired Basil Beef Bowls Recipe

Introduction

This Thai-Inspired Basil Beef Bowl is a deliciously savory meal that combines tender ground beef with vibrant vegetables and fragrant fresh basil. Finished with a perfectly cooked egg and served over white rice, it’s a quick and satisfying dish perfect for weeknights.

Ingredients

• 1 lb. (90% lean) ground beef
• 4 tbsp. neutral oil, divided
• Kosher salt
• 1/4 cup oyster sauce
• 1/4 cup reduced-sodium soy sauce
• 3 tbsp. molasses
• 2 tbsp. fish sauce
• 1 tbsp. granulated sugar
• 1 red bell pepper, seeds and ribs removed, sliced into 1/4-inch-thick strips
• 1 medium carrot, cut into 2-inch matchsticks
• 2 red Fresno chiles, sliced into rings
• 3 scallions, green and white parts separated and sliced
• 2 cloves garlic, sliced
• 1 tbsp. chopped peeled ginger
• 1 oz. fresh basil leaves (about 1 1/2 cups packed)
• 4 large eggs
• Cooked white rice, for serving

Instructions

1. Step 1: Heat 1 tablespoon of neutral oil in a large stainless steel skillet over high heat. Add the ground beef, breaking it into small pieces with a wooden spoon to form a single layer. Season with kosher salt. Cook, stirring occasionally, until the beef is cooked through and begins to develop a brown crust, about 5 to 6 minutes. Use a slotted spoon to transfer the beef to a plate.
2. Step 2: In a small bowl, whisk together the oyster sauce, soy sauce, molasses, fish sauce, granulated sugar, and 1/4 cup water until the sugar dissolves completely.
3. Step 3: Reduce the skillet heat to medium-high. Add the red bell pepper, carrot, a pinch of salt, and 1 tablespoon of oil to the skillet. Cook, stirring occasionally, until the peppers start to soften, about 5 minutes. Add the Fresno chiles and cook for 2 more minutes until they begin to soften. Stir in the white parts of the scallions, garlic, and ginger, cooking until fragrant, about 1 to 2 minutes.
4. Step 4: Pour the prepared sauce into the skillet and bring to a simmer. Cook, stirring occasionally, until the sauce thickens and becomes glossy, about 3 to 4 minutes. Lower the heat and add the fresh basil leaves, stirring until wilted, about 2 minutes. Return the cooked beef to the skillet and toss to coat it evenly in the sauce. Sprinkle with the green parts of the scallions on top.
5. Step 5: In a small nonstick skillet, heat the remaining 2 tablespoons of oil over medium heat. Crack the eggs into the skillet and cook until the whites are set but the yolks remain runny or cooked to your preference, about 3 to 4 minutes. Season the eggs with salt.
6. Step 6: To serve, divide the cooked white rice among bowls. Top each with the basil beef mixture and a cooked egg.

Tips & Variations

• For a spicier kick, add more Fresno chiles or a splash of sriracha sauce to the sauce mixture.
• If fresh basil isn’t available, substitute with Thai holy basil or even regular sweet basil, though the flavor will be milder.
• Use brown rice or cauliflower rice for a healthier or gluten-free option.
• To make this dish vegetarian, swap ground beef with crumbled firm tofu or textured vegetable protein and use vegetarian oyster sauce.

Storage

Store leftover basil beef and vegetables in an airtight container in the refrigerator for up to 3 days. Keep the eggs separate if possible to maintain their texture. Reheat the beef mixture gently in a skillet over medium-low heat until warmed through. Reheat the eggs briefly or cook fresh eggs when serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the sauce in advance?

Yes, the sauce mixture can be whisked together ahead of time and stored in the refrigerator for up to 2 days. Just bring it to room temperature before cooking.

What cut of beef works best for this recipe?

Ground beef with about 90% lean content is ideal, as it provides a good balance of flavor and fat to keep the dish moist without being greasy.

Thai-Inspired Basil Beef Bowls Recipe

Print Recipe

★★★★★

4.6 from 142 reviews

A flavorful Thai-inspired dish featuring ground beef cooked with a savory and slightly sweet sauce, fresh vegetables, and aromatic basil, served over steamed white rice and topped with a perfectly cooked fried egg.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Thai

Ingredients

Scale 1x2x3x

Beef and Sauce

• 1 lb. (90% lean) ground beef
• 4 tbsp. neutral oil, divided
• Kosher salt, to taste
• 1/4 cup oyster sauce
• 1/4 cup reduced-sodium soy sauce
• 3 tbsp. molasses
• 2 tbsp. fish sauce
• 1 tbsp. granulated sugar
• 1/4 cup water

Vegetables and Aromatics

• 1 red bell pepper, seeds and ribs removed, sliced into 1/4“-thick strips
• 1 medium carrot, cut into 2” matchsticks
• 2 red Fresno chiles, sliced into rings
• 3 scallions, green and white parts separated, sliced separately
• 2 cloves garlic, sliced
• 1 tbsp. chopped peeled ginger
• 1 oz. fresh basil leaves (about 1 1/2 cups packed)

Eggs and Serving

• 4 large eggs
• Cooked white rice, for serving

Instructions

1. Cook the Beef: Heat 1 tablespoon of oil in a large stainless steel skillet over high heat. Add ground beef and break it into small pieces using a wooden spoon, spreading it into a single layer. Season with kosher salt. Cook, stirring occasionally, until the beef is fully cooked and develops a brown crust, about 5 to 6 minutes. Use a slotted spoon to transfer the beef to a plate.
2. Prepare the Sauce: In a small bowl, whisk together oyster sauce, reduced-sodium soy sauce, molasses, fish sauce, granulated sugar, and 1/4 cup water until the sugar dissolves completely.
3. Sauté Vegetables and Aromatics: Lower the heat to medium-high. In the same skillet, add the bell pepper, carrots, a pinch of salt, and 1 tablespoon of oil. Stir occasionally until the peppers soften, around 5 minutes. Add the sliced Fresno chiles and cook for another 2 minutes. Then add the white parts of the scallions, garlic, and ginger; cook while stirring for 1 to 2 minutes until fragrant.
4. Simmer Sauce and Add Basil: Pour the prepared sauce into the skillet and bring to a simmer. Cook the mixture, stirring occasionally, until the sauce thickens and becomes glossy, about 3 to 4 minutes. Reduce heat to low, add the fresh basil leaves, and cook for 2 minutes until the basil wilts. Return the cooked beef to the pan and toss to coat thoroughly with the sauce. Sprinkle the green parts of the scallions on top.
5. Cook the Eggs: Heat the remaining 2 tablespoons of oil in a small nonstick skillet over medium heat. Crack in the eggs and cook until the whites are set but the yolks remain runny, about 3 to 4 minutes. Season with salt to taste.
6. Assemble the Bowls: Divide cooked white rice among four bowls. Top each bowl with the basil beef mixture and a fried egg.

Notes

• Use 90% lean ground beef for the best balance of flavor and tenderness.
• If you prefer less heat, reduce or omit the Fresno chiles.
• Fresh basil is essential for the authentic flavor; avoid dried basil substitutions.
• For a lower-sodium option, use low-sodium soy sauce and reduce added salt accordingly.
• Adjust the egg cooking time if you prefer firmer yolks.

Keywords: Thai beef bowl, basil beef, ground beef recipe, stir-fry beef, Thai cuisine, easy dinner, fried egg topping