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Thai Holy Basil Stir Fry with Beef

A quick and flavorful Thai stir fry featuring aromatic holy basil, tender ground beef, and a balance of spices, perfect for a weeknight dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Stir Fry
  • 6 cloves garlic, minced For that aromatic base.
  • 3 pieces Thai chilies Adjust to your spice preference.
  • ¼ cup chopped mild red chilies Adds color and flavor.
  • ⅓ cup julienned mild red chilies For added texture.
  • 2 tablespoons vegetable oil For frying; canola or peanut oil works well.
  • 12 oz ground beef Can substitute with ground chicken or tofu.
  • 1 tablespoon + 2 teaspoons fish sauce Essential for umami depth.
  • 1 tablespoon granulated sugar Balances the heat.
  • ½ cup unsalted beef or chicken stock or water Water is fine if low on stock.
  • ½ teaspoon ground black pepper Enhances flavor.
  • 1¼ cups holy basil or regular basil leaves Fresh is best.
  • 3 pieces eggs For frying on top.
  • Oil as needed for frying eggs Use what you have on hand.

Method
 

For the Prik Nam Pla
  1. In a bowl, combine 3 Thai chilies and 6 cloves of garlic—mince them finely.
  2. Add 1 tablespoon of fish sauce and the juice of 1 lime (or substitute with vinegar if needed).
For the Stir Fry
  1. Begin by pounding the 3 Thai chilies into a paste. Then add the garlic and 1/4 cup of chopped mild red chilies, pound into a rough paste.
  2. Heat a wok over medium-high heat. Add 2 tablespoons of vegetable oil if needed. Once hot, add 12 oz ground beef and sear until nicely browned for about 3-4 minutes.
  3. After the beef is browned, add your chili and garlic paste. Sauté for about 30 seconds until fragrant.
  4. Pour in ½ cup of stock, 1 tablespoon + 2 teaspoons of fish sauce, 1 tablespoon of granulated sugar, and ½ teaspoon of black pepper. Toss everything together.
  5. Incorporate ⅓ cup of julienned mild red chilies and stir until they soften.
  6. When the mixture is bubbling, fold in 1¼ cups of holy basil, mixing until it wilts down—about 1-2 minutes.
For the Eggs
  1. In another skillet, heat a little oil over medium-high heat. Fry 3 eggs one at a time to your desired doneness.
To Serve
  1. Serve your stir fry hot over jasmine rice and top with a fried egg.
  2. Drizzle some Prik Nam Pla over the egg just before serving for an extra zing.

Notes

For freshness, always use fresh herbs and meats. This dish keeps well in the fridge for up to 3 days and can be frozen for up to a month.