Ingredients
Equipment
Method
- Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
- Add sliced onion, stirring for about a minute until soft, then add minced garlic and chopped chilies; cook for another 30 seconds.
- Add ground beef, breaking it into pieces, cooking undisturbed for 1 minute before stirring until no longer pink.
- Pour oyster sauce, soy sauce, fish sauce, brown sugar, and white pepper over the beef; stir vigorously to mix.
- Turn off the heat and add fresh basil leaves, stirring just enough to wilt them without cooking.
Nutrition
Calories: 350kcalCarbohydrates: 6gProtein: 23gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 70mgSodium: 850mgPotassium: 550mgFiber: 1gSugar: 1gVitamin A: 1500IUVitamin C: 10mgCalcium: 30mgIron: 3mg
Notes
Feel free to substitute ground chicken or pork for the beef. If you can't find Thai basil, sweet basil is a suitable alternative, though it will yield a milder flavor. For a vegetarian option, replace beef with crumbled firm tofu. Store leftovers in an airtight container for up to 3 days, and reheat gently to maintain texture. To serve, pair with jasmine rice and consider adding a fried egg for a delightful touch.
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