Thai beef mince with basil and chilli

Authentic Thai flavours in a hurry!
recipe, beef, thai, basil,chilli
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Recipe from: 11 February 2016
Preparation time: 15 min
Cooking time: 15 min


  • 300
    beef mince (not too lean)
  • 2
    garlic cloves, finely chopped
  • 150
    green beans, very thinly sliced
  • 1/4
    onion, thinly sliced with the grain
  • 1
    large red chilli, sliced
  • 1
    Thai basil leaves
  • 1
    vegetable oil
  • 1
    fish sauce
  • 1/2
    light soya sauce
  • 1
  • 1/2
    dried chilli flakes
Servings: Change Serving



In a small bowl combine the fish sauce, soya sauce, sugar and chilli flakes.

Heat a well-seasoned wok over a very high heat. Once searingly hot, pour in the vegetable oil.

Add the beef and garlic. Stir-fry for 30 seconds, breaking up the meat with your spatula.

Add the thinly sliced green beans and onions. Stir-fry furiously for a couple of minutes, again using your spatula to move the meat around the wok.

Pour in the sauce mixture and stir-fry for another couple of minutes or until the sauce is mostly absorbed by the meat.

Add the sliced chillies and the basil leaves. Take the wok off the heat and stir to combine until the basil is just wilted.

Serve immediately.

With plain jasmine rice, a runny fried egg and extra chillies on the side.

Recipe reprinted with permission of The Muddled Pantry. To see more recipes, please click here.

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Read more on: thai  |  basil  |  recipe  |  beef  |  chilli


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Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.

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