Basil-Topped Quick Beef

An intense, savory, and aromatic ground beef dish inspired by Thai Pad Krapow, featuring fresh holy basil, garlic, and a spicy kick, served over microwave brown rice.

• Prep: 5 min
• Cook: 15 min
• Total: 20 min
• Servings: 2
• Cuisine: Southeast Asian
• Difficulty: Easy
• Cost: $5.46/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein

Tags

• quick
• spicy

Ingredients

• 0.75 pound ground beef (80/20 lean)
• 1 tablespoon canola oil
• 2 clove garlic (minced)
• 1 teaspoon fresh ginger (grated)
• 0.25 teaspoon red pepper flakes (crushed)
• 2 tablespoon soy sauce
• 1 tablespoon brown sugar (packed)
• 1 cup fresh basil leaves (packed)
• 1 cup frozen mixed vegetables
• 1 cup brown rice (microwaveable pouch)
• 0.25 teaspoon salt (kosher)

Instructions

1. Cook 1 cup microwaveable brown rice according to package directions. Set aside.
2. Heat 1 tablespoon canola oil in a large skillet over medium-high heat. Add 3/4 pound ground beef, 1/4 teaspoon salt, and 1/4 teaspoon crushed red pepper flakes. Cook, breaking up the meat, until browned, about 5 minutes. Drain excess grease.
3. Stir in 2 cloves garlic and 1 teaspoon fresh ginger. Cook for 1 minute until fragrant.
4. Stir in 2 tablespoons soy sauce and 1 tablespoon brown sugar. Add 1 cup frozen mixed vegetables and cook until heated through, 2-3 minutes.
5. Remove the skillet from heat and immediately stir in 1 cup packed fresh basil leaves until they wilt slightly. Serve the beef mixture over the brown rice.

Notes

If using a very hot chile paste (like sriracha) instead of flakes, start with a dash and increase to taste. The flavor is best when the basil is added last so it retains its freshness.

Nutrition (per serving)

• Calories: 681
• Protein: 52.6 g
• Carbohydrates: 44.6 g
• Fat: 33.8 g
• Fiber: 4.8 g
• Sodium: 1397 mg
• Saturated Fat: 10.6 g
• Sugar: 10.7 g
• Cholesterol: 145 mg