By Fresh Thai basil goes into this garlic-and-chili beef off the heat, where its aroma stays distinct. Soy and fish sauce season the crumbles without added sugar. Plain rice and cold cucumber give the hot beef some balance; a fried egg is optional.
Which basil to use
Thai basil gives this variation an anise-like aroma. Fresh ordinary basil is a workable alternative when Thai basil is unavailable, but the flavor changes. Dried basil will not supply the same fresh finish.
Get color on the beef
Spread the beef in the hot skillet and leave it briefly to develop browned patches before breaking it into crumbles. Lean beef may need a little oil. The small amount of sauce should coat the meat rather than pool beneath it.
Keep the cucumber cold
Serve sliced cucumber plain or dress it with the optional vinegar-and-soy mixture. Keep it out of the hot pan. Rice softens the chili heat, and an optional fried egg makes the bowl more substantial.
A savory sauce needs restraint
Fish sauce and soy sauce both bring salt. Taste the cooked beef before adding more of either. The optional cucumber dressing belongs on the cucumber, not in the skillet, where it would change the small amount of coating sauce.
Basil Instinct — Spicy Thai basil ground beef bowls
Ingredients
Method
- Start plain rice. Rinse and drain rice, add your cooker’s specified water, and cook on the white-rice setting. Leave it plain; the beef supplies seasoning. Rest closed 5–10 minutes after cooking and fluff.
- Prepare cucumber. Slice the cucumber and keep chilled. Serve plain, or dress the portion you will eat with rice vinegar, soy sauce, optional sesame oil, and optional chili flakes. No sugar. Keep it separate from the hot skillet.
- Mix the sauce. Stir together 1 tablespoon soy sauce, 2 teaspoons fish sauce, 3 tablespoons water, and optional cornstarch.
- Brown the beef. Heat a large skillet over medium-high. For 95/5 beef, add a little oil if needed. Spread beef out and leave 2–3 minutes to develop brown patches, then break it up and continue cooking. Spoon off excess fat if needed, retaining enough to cook onion.
- Soften onion. Add onion and cook 4–5 minutes, stirring, until softened. Add a little oil if the pan is dry.
- Add garlic and chili. Stir in garlic and chopped chili for 30–60 seconds until fragrant; do not burn the garlic.
- Sauce the beef. Stir the sauce again, pour it in, and scrape up browned bits. Bubble 1–2 minutes until juicy and lightly coated, not soupy. Ground beef must reach 160°F.
- Fold in basil and serve. Turn off heat and fold in Thai basil just until wilted. Taste before adding salt. Spoon over rice with cold cucumber alongside and optional fried egg.
Notes
What to cook next
For cooling and reheating guidance, read the cooking notes. Choose another meal from weeknight dinners or the comfort-food collection.