Thai-Inspired Basil Beef Bowls
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Bring bold, savory flavor to your table with this quick and satisfying one-pan beef dish that packs a little heat and a lot of comfort.
Ingredients:
Image credit: Delish
Ingredients:
- 1 lb. (90% lean) ground beef
- 4 Tbsp. neutral oil, divided
- Kosher salt
- 1/4 cup oyster sauce
- 1/4 cup reduced-sodium soy sauce
- 3 Tbsp. molasses
- 2 Tbsp. fish sauce
- 1 Tbsp. granulated sugar
- 1 red bell pepper, seeds and ribs removed, sliced into 1/4"-thick strips
- 1 medium carrot, cut into 2" matchsticks
- 2 red Fresno chiles, sliced into rings
- 3 scallions, green and white parts separated, sliced
- 2 cloves garlic, sliced
- 1 Tbsp. chopped peeled ginger
- 1 oz. fresh basil leaves (about 1 1/2 c. packed)
- 4 large eggs
- Cooked white rice, for serving
- Heat 1 tablespoon of oil in a large skillet over high heat. Add the ground beef, breaking it up with a spoon into small pieces. Season with salt and cook until browned and slightly crispy, about 5-6 minutes. Remove the beef with a slotted spoon and set it aside.
- While the beef cooks, whisk together the oyster sauce, soy sauce, molasses, fish sauce, sugar, and water in a small bowl until the sugar dissolves.
- Reduce the skillet heat to medium-high. Add another tablespoon of oil along with the bell pepper and carrots. Season with a pinch of salt and cook for about 5 minutes, until the peppers begin to soften. Stir in the chiles and cook for 2 more minutes. Add the white parts of the scallions, garlic, and ginger, and cook until fragrant, about 1-2 minutes.
- Pour the prepared sauce into the skillet and bring it to a simmer. Let it cook for 3-4 minutes until the sauce thickens and becomes glossy. Reduce the heat to low, stir in the basil, and cook until it wilts. Return the cooked beef to the skillet, tossing everything to coat in the sauce. Finish by topping with the green scallion parts.
- In a separate nonstick skillet, heat the remaining 2 tablespoons of oil over medium heat. Fry the eggs until the whites are set but the yolks are still runny, about 3-4 minutes. Season with salt.
- To serve, divide cooked rice among bowls. Top with the beef mixture and a fried egg.
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