Wok do you do when you have an overflowing basil plant on your patio? You make lunch! I also had a small bell pepper that was ready for the picking, so I figure this Thai beef and basil dish would be the perfect thing to combine the veggie and herb together. There’s something so satisfying when you make food harvested from your own garden, creating a farm to table meal you manifested.
The winner of this dish is in the flavor that the sauce brings – and then the beautiful fragrant of fresh basil. Traditionally we would use Thai basil, however I only had two sprigs on my patio garden so I subbed the rest for Italian basil. Thai basil is a little more fragrant in my opinion, but Italian basil will still make for a good substitute!
Thai Beef n Basil
I N G R E D I E N T S:
- 1 Tbsp Oil
- 1/2 Shallot Sliced
- 1 Tbsp Ginger, Minced
- 5-7 Garlic Cloves, Minced
- 1 Small Bell Pepper or 1/2 a Regular Bell Pepper, Sliced
- 1/2 Onion, Diced
- 1 lb Ground Beef
- 2 Tsp Fish Sauce
- 1 Tbsp Soy Sauce
- 1 Tbsp Oyster Sauce
- 1 Tbsp Red Rooster Chili Paste
- 1 Tsp Sugar (I used Monkfruit Sweetener)
- 1/2 Tsp Honey or Date Syrup
- 2 Tbsp Chicken Broth (or any stock, or can sub with water)
- 1 Cup Basil
I N S T R U C T I O N S:
- Combine all the ingredients together to make the sauce and set aside: fish sauce, soy sauce, oyster sauce, chili paste, sugar, liquid sweetener, chicken broth.
- On medium high heat, in a wok, heat up oil then add in the shallots, ginger, and garlic – wait until fragrant. Then add in the bell peppers and onions – cook until onions are translucent.
- Push the veggies off to the side, turn the heat up to high, and then add the ground beef to the wok. Let beef cook – breaking apart the pieces until meat starts to brown. Take the sauce and pour half over the meat – then combining the meat with the veggies. Taste test and add remaining sauce if desired. Cook for another 2 minutes with the sauce to soak in the flavor.
- Once meat is flavored to your linking, turn off the heat and add in the basil – combine and watch as the basil begins to wilt.
- Serve with Rice – I used Cauliflower Rice.
- If you don’t have a wok, you can use a regular skillet or cast iron skillet. I love the shape, size and heat retention of the wok to be able to push the veggies to the side while letting the beef cook and brown. If using a regular skillet you may have to remove the veggies completely to give space for the beef to cook and soak up all the juices.
- Feel free to substitute turkey for beef if you prefer! I have done the recipe with both kinds of ground meat, beef has that distinct flavor but turkey is a healthier alternative!
- TSA Approved?: Say ‘No’ to overpriced and stale sandwiches from the concession stands because you are make this ahead and bring with you on any flight!