Thai basil beef is one of my favorite easy dinners when I’m craving takeout but don't want the wait or the price. Packed with umami flavor and a touch of sweetness from the honey, this recipe comes together in just 25 minutes, so it’s perfect for a busy weeknight. The fresh Thai basil adds that signature flavor I can’t get enough of—it’s bold, a little peppery, and so delicious.
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Thai Basil Beef Recipe
What I love about this recipe is how much flavor you get with just a few ingredients. Ground beef makes it quick, and the sauce is a mix of soy sauce, oyster sauce, fish sauce, and a little honey—it’s savory, slightly sweet, and so good. The fresh Thai basil adds a bold, peppery flavor that really makes the dish stand out. It’s simple, fast, and always hits the spot.
Key Ingredients
See the recipe card below for the remaining ingredients and quantities.
Recipe
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Thai Basil Beef (25 Minute Recipe)
See the full post for extra tips and photos
Ingredients
- 1 tablespoon olive oil
- 1 red bell pepper, thinly sliced
- 1 yellow or white onion, thinly sliced
- 1 pound lean ground beef, I used 93/7 mix
- 2 garlic cloves, minced
- 2 tablespoons soy sauce, and/or coconut aminos for a gluten-free option
- 1 tablespoon oyster sauce
- ½ teaspoon fish sauce
- 2 teaspoons honey
- 1 cup fresh Thai basil leaves
- Jasmine rice for serving
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add the pepper and onion and cook until slightly soft, about 5 minutes1 tablespoon olive oil, 1 red bell pepper, 1 yellow or white onion
- Add the ground beef to the pan and crumble while browning for another 4-5 minutes.1 pound lean ground beef
- Stir in the garlic, soy sauce, oyster sauce, fish sauce, and honey. Allow to simmer for a few minutes and scrape any browned bits off the bottom of the pan.2 garlic cloves, 2 tablespoons soy sauce, 1 tablespoon oyster sauce, ½ teaspoon fish sauce, 2 teaspoons honey
- Add the basil leaves and cook just until wilted. Turn off the heat.1 cup fresh Thai basil leaves
- Serve over rice and enjoy!Jasmine rice for serving
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Sarah's Tips
- Make sure to use Thai basil. If you can't find it, you can use a mix of sweet basil and mint to add a peppery flavor.
- Add chili for heat.
- The nutrition facts are just for the beef and vegetables. The rice is not included.
- Store in the fridge. up to 3 days.
- Reheat in a skillet with a splash of water, or microwave in bursts.
Instructions
- Step 1: Heat the olive oil in a large skillet over medium-high heat. Once hot, add the sliced bell pepper and onion. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften. Next, add the ground beef and break it apart with a spatula as it cooks. Continue cooking for 4 to 5 minutes, or until the beef is browned.
- Step 2: Stir in the minced garlic, soy sauce, oyster sauce, fish sauce, and honey. Let everything simmer for a few minutes, scraping up any browned bits from the bottom of the pan to boost the flavor.
- Step 3: Add the Thai basil leaves and cook just until they’re wilted, then remove the skillet from the heat.
- Step 4: Spoon the beef mixture over jasmine rice and serve warm. Enjoy!
Sarah's Top Tips
- Fresh Thai basil makes a big difference. It has a slightly spicy, anise-like flavor that regular basil just doesn’t have. I grab it whenever I see it at the store or Asian market. I don’t recommend substituting it.
- I always crank up the heat when cooking the beef—it helps get those nice crispy edges and keeps it from getting soggy. Just make sure your pan’s not too crowded or it’ll steam instead of sear.
- I’ve learned to toss the basil in right at the end—just enough for it to wilt. It keeps the flavor fresh and the dish looking vibrant.
- I’m all about that extra sauce, especially when serving this over rice. Doubling the sauce means every bite is packed with flavor, and it soaks right into the rice. So good!
Serving Suggestions
When I make Thai basil beef, I love serving it over fluffy jasmine rice or slurpy rice noodles—whatever I have on hand. For an extra treat, I’ll top it with a crispy fried egg (that runny yolk is everything!). It’s great with a simple cucumber salad or served over my cold noodle salad. Don’t forget a few lime wedges for a squeeze of brightness and a sprinkle of chopped peanuts for crunch.
Storage & Reheating
Fridge: I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually get even better the next day.
Reheating: To reheat, I warm it up in a skillet over medium heat with a splash of water or broth to loosen the sauce. You can also microwave it in short bursts, stirring in between, but I prefer the skillet for keeping the texture just right. If you’re reheating with rice or noodles, toss everything together so it all gets warm and saucy again.
Love This Recipe? Try These Next
- Honey Sriracha Meatballs – Sweet, spicy, and perfect for serving over rice or noodles.
- Peanut Sauce Stir Fry – Quick, veggie-packed, and loaded with creamy, savory peanut flavor.
- Korean Beef Tacos – Bold, flavorful beef tucked into tortillas with all the toppings.
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below—I’d love to hear how it turned out! THANK YOU!
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