Thai-Inspired Basil Beef Bowl

Thai basil beef stir fry that’s quick, easy, and full of flavor.

This Thai-Inspired Basil Beef Bowl is an easy and delicious dish with stir-fried beef, basil, and veggies.

I may have found my new favorite weeknight dinner dish. Not only is this Thai-Inspired Basil Beef Bowl FULL OF FLAVOR but it comes together in less than 30 minutes after marinating the beef.

This dish is filled with marinated beef, a flavor-packed savory sauce, tender veggies, and lots of fresh Thai basil.

Why you’ll love this Thai-Inspired Basil Beef Bowl:

Simple and easy to make. This recipe is easy to make and comes together in less than 30 minutes (does not include marinating beef).

Full of flavor. This recipe is well balanced in flavor, containing spicy, sweet, and savory notes.

Easily customizable. This recipe easily customizable to meet your spice preferences, protein choices, and accessibility to certain ingredients.

Ingredient Breakdown:

• Flank steak – can also use ground beef.
• Thai soy sauce – compared to Chinese or Japanese soy sauce, Thai soy sauce is a bit more sweet. It can be found at most Asian grocery stores. You can substitute with light soy sauce.
• Brown sugar – can also substitute with granulated sugar.
• Dark soy sauce – this is mostly for color, you can also substitute with regular soy sauce.
• Fish sauce – for added umami and salty flavor. Can be found at most grocery stores.
• Oyster sauce – This adds a lot of umami flavor and is traditionally in Pad Kee Mao. I recommend not skipping.
• Lime juice – to help balance the flavor.
• Garlic and onion – the key aromatics in this recipe.
• Thai chiles – you can add as many as you want depending on your spice tolerance. I only added 2, since I am a wimp.
• Bell pepper – for added color and veg.
• Mushrooms – not traditional in Thai basil beef but I think adds so much yummy umami flavor.
• Thai basil – essential for this recipe!
• Cilantro – for garnish.

How to make Thai-Inspired Basil Beef Bowl:

1. Start by marinating the beef. Combine sliced steak with soy sauce and sugar. Cover and refrigerate for at least 30 minutes. 
2. In a small bowl combine soy sauce, fish sauce, brown sugar, oyster sauce, and lime juice until well incorporated. Set aside. 
3. Heat oil in a large skillet over medium high heat. Add beef and cook until browned. Add the bell pepper, onion, mushrooms, garlic, and chili to the beef and cook until vegetables start to soften, about 5 minutes.
4. Pour in the sauce mixture and stir well to fully coat the beef and veggies. Cook for 1 minute until sauce has thickened and reduced a bit. Stir in basil until wilted. Remove from heat and serve immediately.
5. Serve beef over cooked rice and garnish with fresh cilantro and sesame seeds.

Recipe Modifications:

Substitute flank steak with ground beef (do not need to marinate it).

Substitute Thai soy sauce with light soy sauce.

Substitute dark soy sauce with more Thai soy sauce or regular soy sauce.

I recommend topping this dish with fresh cilantro and sesame seeds.

Storage Instructions:

Store cooled dish in an airtight container in the fridge for up to 5 days. Heat in microwave or on stovetop until warm.

More Delicious Asian Inspired Dishes..

• Vegan Pad See Ew
• Vegan Panang Curry
• Miso Chicken Soup
• Oyster Mushroom Yakisoba with Tofu

Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!