This Spicy Thai Basil Beef is so delicious you’ll hardly believe how easy it is to make! Pair it with lemongrass coconut rice for the ultimate flavor combo!
Have I mentioned how much I like Thai food? Ok good, so at least you know! This recipe is inspired by the bold flavors of Thailand. I love this recipe for a weeknight meal. It saves well making it perfect leftovers for lunches or dinner the rest of the week! This post contains affiliate links. If you purchase a product through these links I may earn a few pennies. Thanks for keeping this free blog going!
Spicy Thai Basil Beef
This recipe is one of those craveable ones because it’s packed with flavor but also a good amount of protein. I prefer to use lean organic grass-fed beef. I usually look for beef that is 90% or more lean. Typically, you don’t have to drain the fat if the meat is more than 90% lean. You can substitute any ground meat or crumbled tofu in this recipe.
I like spicy so I add a whole serrano pepper. You can cut down the amount or leave it out all together. You can substitute jalapeño for the serrano if you’d like. I also add garlic chili paste which adds some spice but also a nice flavor. If you’re sensitive to spice you can cut this amount down or leave it. You can also add sriracha if you’d that’s your thing!
Thai Basil Beef Recipe
I like bell pepper and carrots in this recipe but you can certainly switch up the vegetables. Green beans, edamame, mushrooms, broccoli… the possibilities are endless so find what you like!
For the rice, you can use full fat or light coconut milk. I use jasmine rice but any long grain rice will work. I like to rinse my rice first, drain, then add the coconut milk. Stir it all together and add the pieces of lemongrass to the pot with the sesame seed oil and salt. You can remove the pieces of lemongrass after cooking if you want. The lemongrass isn’t typically something that would be eaten but is there to flavor the rice.
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Spicy Thai Basil Beef Recipe
Serves 4
Ingredients:
- 1 lb lean ground beef
- 1 bell pepper, cut into strips
- 2 green onions, chopped
- 1/2 cup matchstick carrots
- 1 serrano pepper, thinly cut, optional
- 2 cups fresh chopped basil (sweet or Thai will work) + more for serving
- Sprinkle of sesame seeds for garnish, optional
For Sauce:
- 5 cloves garlic, grated or pressed
- 2 tablespoons fresh ginger, minced or grated
- 2 tablespoons garlic chili
paste
- 2 tablespoons reduced sodium soy sauce
- 1 tablespoon toasted sesame seed oil
- 1 tablespoon fish sauce
- 1 teaspoon black pepper
- 1 lime, approx 2 tsp juice
- 1 teaspoon honey
For the rice:
- 1 cup long grain white rice
- 1 can (13.5oz) full fat coconut milk
- 1 piece chopped fresh lemongrass
- 1 tablespoon toasted sesame seed oil
Directions:
- In a medium pot on the stove, combine rice with coconut milk, lemongrass and sesame oil and cover. Bring to a boil, then reduce to a simmer for 15 minutes. Turn off heat and let remaining coconut milk absorb, about 15-20 minutes more. Salt to taste.
- Next make the sauce. In a small bowl, whisk together garlic, ginger, garlic chili paste, soy sauce, sesame seed oil, fish sauce, black pepper, lime juice and honey. Set aside.
- In a large heavy bottom pot
, brown the ground beef over medium heat. Break apart into small pieces with spatula until cooked through. Drain any excess fat if necessary.
- Then add bell pepper, green onions and carrots to skillet and mix to combine with beef. Cover and cook until tender about 5 minutes, stirring occasionally. Add half the fresh basil along with the sauce to the skillet and stir together until slightly wilted and everything is evenly covered.
- Serve beef and vegetables over the coconut rice and top with remaining fresh basil and sesame seeds.
Spicy Thai Basil Beef Recipe
Ingredients
- 1 lb lean ground beef
- 1 bell pepper cut into strips
- 2 green onions chopped
- 1/2 cup matchstick carrots
- 1 serrano pepper thinly cut, optional
- 2 cups fresh chopped basil sweet or Thai will work + more for serving
- Sprinkle of sesame seeds for garnish optional
For Sauce:
- 5 cloves garlic grated or pressed
- 2 tablespoons fresh ginger minced or grated
- 2 tablespoons garlic chili paste
- 2 tablespoons reduced sodium soy sauce
- 1 tablespoon toasted sesame seed oil
- 1 tablespoon fish sauce
- 1/2 teaspoon black pepper
- 1 lime approx 2 tsp juice
- 1 teaspoon honey
For the rice:
- 1 cup long grain white rice
- 1 can 13.5oz full fat coconut milk
- 1 piece fresh lemongrass chopped
- 1 tablespoon toasted sesame seed oil
Instructions
- In a medium pot on the stove, combine rice with coconut milk, lemongrass and sesame oil and cover. Bring to a boil, then reduce to a simmer for 15 minutes. Turn off heat and let remaining coconut milk absorb, about 15-20 minutes more. Salt to taste.
- Next make the sauce. In a small bowl, whisk together garlic, ginger, garlic chili paste, soy sauce, sesame seed oil, fish sauce, black pepper, lime juice and honey. Set aside.
- In a large heavy bottom pot, brown the ground beef over medium heat. Break apart into small pieces with spatula until cooked through. Drain any excess fat if necessary.
- Then add bell pepper, green onions and carrots to skillet and mix to combine with beef. Cover and cook until tender about 5 minutes, stirring occasionally. Add half the fresh basil along with the sauce and stir together until slightly wilted and everything is evenly coated.
- Serve beef and vegetables over the coconut rice and top with remaining fresh basil and sesame seeds.
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