Thai Basil Beef Bowls

05.02.2016

Thai Basil Beef Bowls | Cooking Classy

So I’ve decided I need more Thai food in my life. It’s so uniquely flavorful and it always leaves me craving more. These hearty Thai Basil Beef Bowls are no exception to that! It’s a quick meal to throw together and it’s jam packed with amazing flavors! I love the way the sauce compliments the beef and of course I love the bold flavor of all the fresh basil used here (if you ask me fresh basil is one of the best ingredients known to mankind). If you haven’t tried much Thai food here is a great place to start. It doesn’t use loads of fish sauce, just enough to give it a nice depth of flavor, and it’s is an easy to follow straight forward recipe. And once you buy the ingredients to make the sauce there are so many other recipes you can use those ingredients for (like these Thai Chicken Tacos, or this easy Chicken Chow Mein, or this Chicken Pad Thai. All of them are delicious btw). Then if you are into hot sauce, the Sambal Oelek is good on pretty much anything. Add this recipe to your menu and try something new this week!

Thai Basil Beef Bowls | Cooking ClassyThai Basil Beef Bowls | Cooking Classy Thai Basil Beef Bowls | Cooking Classy

Thai Basil Beef Bowls

Yield: about 4 servings

Thai Basil Beef Bowls

Ingredients

  • 1 1/2 cups jasmine rice or long-grain white rice for serving
  • 1 lb flank steak, sliced against the grain into thin strips
  • 1 tsp cornstarch
  • 2 Tbsp + 1 tsp vegetable oil
  • 1 red bell pepper, cored and seeded, diced into 2-inch strips
  • 1/2 large yellow onion, thinly sliced
  • 1 1/2 Tbsp minced garlic
  • 1 cup matchstick carrots
  • 1 cup fresh basil leaves (roughly chop larger leaves), plus more for garnish
  • Sesame seeds (optional)
  • Sauce
  • 3 Tbsp low-sodium soy sauce
  • 1 1/2 tsp cornstarch
  • 1/3 cup water
  • 1 1/2 Tbsp fish sauce
  • 1 Tbsp oyster sauce
  • 2 Tbsp packed brown sugar
  • 1 Tbsp fresh lime juice
  • 1 Tbsp Sambal Oelek, or more to taste (optional)

Directions

  • Cook rice according to directions listed on package.
  • For the sauce:
  • In a small mixing bowl whisk together soy sauce and cornstarch until smooth. Stir in water, fish sauce, oyster sauce, brown sugar, lime juice and Sambal Oelek if using, set aside.
  • For the beef and veggies:
  • Toss beef with 1 tsp oil and 1 tsp cornstarch. Heat 2 Tbsp oil in a large skillet or wok over moderately high heat. Add beef and cook until browned on both sides but still slightly under-cooked in the center. Transfer beef to a plate while leaving oil in skillet. Reduce heat slightly, add bell pepper, onions and garlic and saute until crisp tender, about 2 - 3 minutes (if needed you can add another 1 tsp of oil to the skillet). Add carrots, whisk sauce mixture once more then pour into skillet and allow to simmer, stirring frequently, until thickened, about 1 minute. Return beef to skillet along with basil leaves, toss until basil has just wilted. Serve immediately over cooked rice garnished with small basil leaves and sesame seeds if desired.
  • Recipe source: Cooking Classy
http://www.cookingclassy.com/thai-basil-beef-bowls/

7 comments

  • Laura Dembowski: This looks like an awesome dinner. I love cooking with herbs but I don’t use basil enough. I have to pick some up soon. May 3, 2016 at 6:38am Reply

  • Liz: Thank you May 3, 2016 at 7:27am Reply

  • Gmail login: How delicious it is! Thank you for sharing! Wow! It’s a long time from the last time I’ve eaten beef! I feel hungry now >.< May 4, 2016 at 6:22am Reply

  • Farid Ramiz: ok May 30, 2016 at 1:05am Reply

  • Kathi Hopkins: This was a successful family dinner! June 11, 2016 at 3:54pm Reply

  • lucky patcher: I made these a couple of nights ago and they were absolutely delicious! All of our favorite ingredients in one amazing treat. Definitely going to be a regular for us. August 1, 2016 at 8:26am Reply

  • DR: It was ok/good. I feel it was missing something. I will work on figuring it out.

    The plus is I used the sauce recipe with extra water as a sauce for my egg foo young. January 6, 2017 at 7:00pm Reply

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