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Ingredients
- 1 pound ground beef (80/20 blend)
- 3 tablespoons vegetable oil (divided)
- 4 cloves garlic (minced)
- 2 to 4 Thai bird's eye chilies (finely chopped, adjust to taste)
- 1 small onion (diced)
- 1 red bell pepper (diced)
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon dark soy sauce (for color)
- 2 teaspoons sugar
- 2 tablespoons water
- 2 cups fresh Thai holy basil leaves (or regular basil)
- 4 cups cooked jasmine rice (for serving)
- 4 eggs (optional, for fried eggs on top)
Before you start
Equipment You'll Need
- Large wok or skillet
- Small mixing bowl
- Spatula or wooden spoon
- Separate frying pan (if making fried eggs)
- Knife and cutting board
Safety Tips & Important Notes
Follow these for best results and safety.
- Thai holy basil has a distinct peppery, anise-like flavor that's different from Italian basil, but regular basil works as a substitute.
- Adjust the number of chilies based on your heat tolerance; start with fewer and add more next time if desired.
- High heat is essential for authentic stir-fry flavor and texture, so have all ingredients ready before you start cooking.
- Add basil at the very end with the heat off to preserve its bright color and fresh flavor.
- For crispier fried eggs, use higher heat and baste the tops with hot oil while cooking.
Instructions
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Prepare all ingredients before cooking: mince garlic, chop chilies, dice onion and bell pepper, and pick basil leaves from stems.
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In a small bowl, mix together oyster sauce, soy sauce, fish sauce, dark soy sauce, sugar, and water to create the sauce. Set aside.
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Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat until shimmering.
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Add minced garlic and chopped chilies to the hot oil and stir-fry for 15 to 20 seconds until fragrant, being careful not to burn.
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Add ground beef to the wok, breaking it up with a spatula, and stir-fry for 3 to 4 minutes until browned and mostly cooked through.
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Add diced onion and bell pepper to the wok and stir-fry for 2 minutes until vegetables begin to soften.
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Pour the prepared sauce over the beef and vegetables, stirring well to combine. Cook for 1 to 2 minutes until the sauce reduces slightly.
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Turn off the heat and immediately stir in the fresh basil leaves, tossing until they wilt from the residual heat.
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If making fried eggs, heat remaining 1 tablespoon oil in a separate pan over medium-high heat and fry eggs until whites are set but yolks remain runny, about 2 to 3 minutes.
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Serve the beef and basil immediately over jasmine rice, topped with a fried egg if desired.
Chef's notes
This dish is best served immediately while hot and fresh.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, though the basil will darken.
Reheat gently in a skillet over medium heat, adding a splash of water if needed.
For a complete Thai meal, serve with cucumber slices and a side of nam pla prik (fish sauce with chilies).
Ground chicken or pork can be substituted for beef with equally delicious results.
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