Name: Thai basil beef with jasmine rice
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 1/2 cup water; 5 oz beef flank steak, patted dry and thinly sliced against the grain; 1 tsp avocado oil; 2 cloves garlic, minced; 2 thai chiles, minced; 1 shallot, thinly sliced; 1 tbsp tamari soy sauce; 3/4 tsp fish sauce; 3/4 tsp honey; 2 tbsp thai basil, leaves only; 1/2 green bell pepper, thinly sliced; 1/4 tsp salt

Instructions

Prep 20 min · Cook 10 min

Rinse the jasmine rice until the water runs clear. In a small saucepan, combine the rice, three quarters of the water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 12 minutes. Remove from heat and let rest covered for 5 minutes.
In a small bowl, whisk together the tamari, fish sauce, honey, and the remaining water until the honey is fully dissolved.
Heat a 12-inch skillet over high heat with half of the avocado oil. Add the beef in a single layer and cook without moving for 1 minute. Flip and cook for 20 to 30 seconds more until just browned but not cooked through. Transfer to a clean plate. Done when browned and opaque on the surface, 145°F.
Wipe out the skillet and return to medium-high heat with the remaining oil. Add the shallot and bell pepper and cook for 3 minutes. Stir in the garlic and chiles and cook for 1 minute until fragrant.
Return the beef and any accumulated juices to the skillet. Pour in the sauce. Toss for 20 seconds until the sauce bubbles and lightly glazes the beef. Turn off the heat and fold in the thai basil leaves until wilted. Fluff the rice and serve.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes