Recipe Index

Ingredients

• 2 tablespoons vegetable oil
• 2 thinly sliced shallots
• 7 cloves sliced garlic
• 1 tablespoon fresh minced ginger
• 1/2 thinly sliced red bell pepper
• 1 pound lean ground beef
• 2 teaspoons brown sugar
• 2 tablespoons fish sauce
• 6 tablespoons low-sodium soy sauce
• 3 teaspoons oyster sauce
• 2 tablespoons Asian garlic chili paste (more or less to taste, for heat)
• 1/2 cup low sodium beef broth
• 1/4 cup water
• 1 teaspoon cornstarch
• 1 cup basil leaves
• cooked jasmine rice (for serving)

Method

1. Set a large skillet over medium-high heat with the vegetable oil and stir-fry the shallots, garlic, ginger and red pepper for 3 minutes until the shallot edges catch colour.
2. Shove the vegetables to the rim, raise the heat, and crumble in the ground beef, cooking it through until no pink remains, about 7 to 8 minutes.
3. Whisk the brown sugar, fish sauce, soy sauce, oyster sauce, chili paste, beef broth, water and cornstarch in a jug until the sugar dissolves.
4. Stream the sauce over the beef and keep everything moving for 2 minutes while it thickens and turns glossy.
5. Fold the basil leaves through the hot beef just until they wilt and darken.
6. Spoon the basil beef over bowls of jasmine rice and eat it straight away.

Prep: 10 min · Cook: 15 min · Total: 25 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data