Classic Thai Basil Beef would traditionally be made with chunks of beef, but here I used ground beef to keep this dish budget-friendly while feeding my very hungry family of growing boys. This dish is has all the flavors I expect from Thai food – it has a great balance of salty, sweet and spice. I like to serve this over jasmine rice or cauliflower rice with a little Japanese Cucumber Salad on top to add some crunch and tang to the dish.

To make this #dinnerdoneby9am I fully prepare everything in the morning, refrigerate all day, then reheat and make rice just prior to serving.

-2 Tbsp sesame oil
-1/2 onion, thinly sliced
-1/2 red bell pepper, thinly sliced
-1 lb ground beef
-1 inch chunk ginger, peeled and minced
-4 cloves garlic, minced
-1/4 c soy sauce
-2 Tbsp oyster sauce
-2 Tbsp brown sugar or honey
-1-2 Tbsp chili garlic sauce
-1 Tbsp fish sauce
-1 c Thai basil leaves
-cooked jasmine rice or cauliflower rice for serving
-for topping: sliced scallions, sriracha, fresh Thai basil leaves and/or Japanese Cucumber Salad

Heat a medium sized pan over medium heat, add sesame oil, sliced onion and sliced red bell pepper. Sautee 5 minutes, stirring regularly. Add ground beef, cook, stirring regularly while breaking up beef with a wooden spoon, until beef is cooked through, about 10 minutes. Drain off excess fat. Add minced ginger and garlic to the pan and cook an additional 2 minutes, stirring constantly. Add soy sauce, oyster sauce, brown sugar/ honey, chili garlic sauce and fish sauce, cook an additional 5 minutes, stirring intermittently. Add basil leaves and cook until wilted, about 2 minutes. Serve beef with your choice of rice and toppings.