Crispy Thai Basil Beef Recipe
Prep Time:
40
minutes
Cook Time:
40
minutes
Servings:
4
Servings
Ingredients
  • 1 teaspoon fine sea salt
  • 1 ½ cups jasmine rice
  • 3 dried Thai chiles
  • 3 large cloves garlic, chopped
  • 2 tablespoons chopped fresh ginger
  • 2 tablespoons dark soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon dark brown sugar
  • 2 tablespoons fresh lime juice, divided
  • 1 large red bell pepper, julienned
  • 2 large carrots, peeled and julienned
  • 3 large scallions, stems removed and cut on a thin bias
  • ¼ cup thinly sliced fresh basil leaves
  • 2 tablespoons chopped fresh cilantro leaves
  • 2 tablespoons chopped fresh mint leaves
  • 2 teaspoons sesame oil
  • ½ teaspoon coarse sea salt or kosher salt
  • 2 tablespoons avocado or other frying oil
  • 1 pound ground beef, at least 15% fat
  • ½ teaspoon freshly ground black pepper
  • 1 large shallot, peeled and cut into thin strips
  • 1 ½ cups large whole fresh basil leaves
  • ½ cup roughly chopped raw cashews
  • 1 large lime, cut into wedges, for serving
Directions
  1. Bring 3 cups of water and the fine sea salt to a boil. Add the rice, stir, and lower heat to a simmer.
  2. Cover and cook the rice for 15 minutes.
  3. Remove lid and fluff the rice with a fork. Cover and set aside.
  4. Soak the dried chiles in very hot water for 10 minutes.
  5. Wearing gloves, remove the stems and seeds from the chiles.
  6. Finely chop the chiles, garlic, and ginger together and set aside.
  7. In a small bowl, mix together the soy sauce, fish sauce, oyster sauce, dark brown sugar, and 1 tablespoon of lime juice.
  8. In a separate medium bowl, combine the red bell pepper, carrots, scallions, sliced basil, cilantro, mint, sesame oil, coarse salt, and the remaining tablespoon of lime juice. Set aside for serving.
  9. Heat a large wok over high heat until smoking.
  10. Add the avocado oil.
  11. Add the chile/garlic/ginger mixture and cook until starting to sizzle, about 1 minute.
  12. Add the beef and black pepper, pressing down on the beef to spread over the surface of the wok.
  13. Allow the beef to brown until crisp on one side, then turn it over and press down on the other side, breaking it into smaller pieces (about 5 minutes on each side).
  14. Once the beef is browned and crispy, push it to the sides of the wok and add the shallots, stirring until softened and starting to brown, about 5 minutes.
  15. Add the whole basil leaves to the pan and mix with the beef and shallots until wilted.
  16. Add the sauce, stirring to coat, about 1 minute.
  17. Add rice to a bowl and top with the crispy beef and basil. Repeat for all 4 servings.
  18. Add some of the red pepper, carrot, and herb slaw on top of the beef.
  19. Sprinkle each serving with some of the cashews and serve with a couple of lime wedges.