Thai Basil Beef with Crispy Garlic
This is the dish you order at every Thai restaurant and then wonder why you don't just make it at home. Ground beef gets wok-fired with a punch of Thai chilies, fish sauce, oyster sauce, and a mountain of fresh Thai basil that wilts into something impossibly aromatic the second it hits the hot pan.
What elevates this version is the crispy fried garlic scattered on top — golden, crunchy shards that shatter with every bite and add a sweet, nutty depth that ties everything together. The sauce is savory, slightly sweet, and just spicy enough to make your lips tingle without overwhelming the fragrant basil.
Serve it over steaming jasmine rice with a fried egg on top and a wedge of lime on the side. The whole thing comes together in about 15 minutes, making it the ultimate Tuesday-night dinner that tastes like a weekend out.
Ingredients
- ● 1 lb ground beef
- ● 2 cups Thai basil leaves
- ● 8 cloves garlic
- ● 3 pieces Thai bird's eye chilies
- ● 1 large shallot
- ● 2 tbsp fish sauce
- ● 1 tbsp oyster sauce
- ● 1 tbsp soy sauce
- ● 1 tbsp dark brown sugar
- ● 3 tbsp neutral oil
- ● 1/2 tsp white pepper
- ● 2 cups jasmine rice
Instructions
- 1Stir together the fish sauce, oyster sauce, soy sauce, brown sugar, and white pepper in a small bowl until the sugar dissolves. Set aside.
- 2Heat 2 tablespoons of oil in a wok or large skillet over medium heat. Add the sliced garlic and fry, stirring constantly, until golden and crispy, about 2-3 minutes. Remove with a slotted spoon to a paper towel-lined plate. Reserve the garlic oil in the wok.
- 3Crank the heat to high and add the remaining tablespoon of oil. Add the shallot and chilies and stir-fry for 30 seconds until fragrant.
- 4Add the ground beef, breaking it into small pieces with a spatula. Cook without stirring for 1-2 minutes to get a sear, then break up and stir-fry until cooked through and starting to crisp, about 3-4 minutes total.
- 5Pour in the sauce mixture and toss everything together for 30 seconds until the beef is evenly coated and the sauce is bubbling.
- 6Kill the heat and immediately toss in the Thai basil leaves, stirring until they just wilt, about 15 seconds.
- 7Serve immediately over jasmine rice, topped with the crispy fried garlic.
Nutrition Facts
| Calories | 380 |
|---|---|
| Protein | 26g |
| Carbohydrates | 14g |
| Fat | 25g |
