Crispy Thai Basil Beef Recipe

This recipe for crispy Thai basil beef — courtesy of recipe developer Julie Kinnaird —  embraces the rich, savory flavors a la pad kra pao, a popular Thai stir-fry. Instead of holy basil, this recipe swaps in sweet basil for an equally herbaceous touch that plays beautifully alongside the crispy beef and crunchy cashews.

The key to this recipe is using ground beef which is at least 15-20% fat. As the fat renders in the wok, it yields a crispy crust on the exterior of the beef (avocado oil also helps with this) and seals in all of the wonderful flavor. The crispy beef is then infused with an umami-rich blend of dark soy, fish, and oyster sauces, brown sugar, and fresh lime. Dried Thai chiles and fresh ginger give the dish a kick of heat while a colorful slaw of sweet bell peppers, carrots, and scallions balance the richness of the beef. An abundance of basil plus a touch of cilantro and mint add an herbal zing, and sweet, crunchy cashews tie everything together.

For the crispiest texture, choose a ground beef that is 15-20% fat. You'll need some avocado oil to cook the beef and get it nice and crispy. This recipe uses dried Thai chiles, but you can also use fresh if available. The chiles are sauteed with peeled and chopped fresh garlic and ginger. The savory base for this dish is a combination of dark soy sauce, fish sauce, oyster sauce, dark brown sugar, and fresh lime juice.

A little of the lime also goes into the slaw of red bell pepper, carrots, scallions, slivered basil, cilantro, mint, sesame oil, and coarse salt. Black pepper and thinly sliced shallots give the beef an extra depth of flavor. You will need plenty of large, whole sweet basil leaves, which are a great substitute for the traditional holy basil. In this recipe, the basil leaves are treated like greens as they are cooked until wilted. Thai basil could also be used in this recipe and will infuse more of a cinnamon spice profile from its smaller leaves. Finally, fragrant Jasmine rice acts as the base for serving the crispy Thai basil beef, and raw cashews work as a crunchy garnish.

Bring 3 cups of water and the fine sea salt to a boil. Add the rice, stir, and lower heat to a simmer.

Cover and cook the rice for 15 minutes.

Remove lid and fluff the rice with a fork. Cover and set aside.

Soak the dried chiles in very hot water for 10 minutes.

Wearing gloves, remove the stems and seeds from the chiles.

Finely chop the chiles, garlic, and ginger together and set aside.

In a small bowl, mix together the soy sauce, fish sauce, oyster sauce, dark brown sugar, and 1 tablespoon of lime juice.

In a separate medium bowl, combine the red bell pepper, carrots, scallions, sliced basil, cilantro, mint, sesame oil, coarse salt, and the remaining tablespoon of lime juice. Set aside for serving.

Heat a large wok over high heat until smoking.

Add the avocado oil.

Add the chile/garlic/ginger mixture and cook until starting to sizzle, about 1 minute.

Add the beef and black pepper, pressing down on the beef to spread over the surface of the wok.

Allow the beef to brown until crisp on one side, then turn it over and press down on the other side, breaking it into smaller pieces (about 5 minutes on each side).

Once the beef is browned and crispy, push it to the sides of the wok and add the shallots, stirring until softened and starting to brown, about 5 minutes.

Add the whole basil leaves to the pan and mix with the beef and shallots until wilted.

Add the sauce, stirring to coat, about 1 minute.

Add rice to a bowl and top with the crispy beef and basil. Repeat for all 4 servings.

Add some of the red pepper, carrot, and herb slaw on top of the beef.

Sprinkle each serving with some of the cashews and serve with a couple of lime wedges.

Crispy Thai basil beef comes together in minutes once all of the prep work is done. Having all of your mise en place in order, including properly cut ingredients, will yield the tastiest dish and best textures. For the slaw, hand-cut the bell pepper and carrots into thin julienne strips. First, slice your peeled carrots into 2-inch-long lengths. Next, cut thin slices lengthwise, then cut each of these strips into thinner pieces.

Use the same technique for the peppers, removing the stem, ribs, and seeds first. Creating a slaw from vegetables cut in this fashion vs. grating will keep them crunchy even after being placed atop the hot crispy Thai basil beef. Marinate the slaw while you cook the beef, or mix it a few hours ahead and add the fresh herbs in shortly before serving so that they keep their fresh color and flavor.

Crispy Thai basil beef is best served fresh from the wok, crowned with its crunchy slaw and cashews. Kinnaird likes it best served over Jasmine rice, as the floral aromas complement the sweet basil. She also suggests serving it over a brown rice variety like basmati or using thin rice noodles that have been cooked and tossed with sesame oil. Wait until right before serving to add the slaw and cashews to the beef as this will give you a contrast of temperatures and help prevent the slaw from softening too much.

The cashews can be kept on the side with the lime wedges, for those who don't care to eat nuts or have an allergy. You can serve this dish in individual bowls or serve it family-style from a platter. Mound the rice in a warmed serving dish, then top with the beef and basil. Pass the slaw in a separate bowl along with the accompaniments so everyone can portion out exactly how much they want.