Thai Basil Beef and Pepper Stir-Fry

Lean ground beef quick-cooked with crisp bell peppers, sweet shallots, and fragrant fresh basil in a savory oyster sauce glaze.

• Prep: 10 min
• Cook: 12 min
• Total: 22 min
• Servings: 5
• Cuisine: Thai
• Difficulty: Easy
• Cost: $3.81/serving

Dietary

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

Tags

• stir-fry
• quick
• savory
• tangy
• spicy

Ingredients

• 1.5 pound ground beef
• 1 red bell pepper (large, thinly sliced)
• 1 yellow onion (medium, thinly sliced)
• 4 clove garlic (minced)
• 2 tablespoon oyster sauce
• 2 tablespoon low-sodium soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 cup fresh basil (roughly torn)
• 1 tablespoon lime juice
• 4 cup jasmine rice (cooked)

Instructions

1. In a small bowl, whisk together 2 tablespoons oyster sauce, 2 tablespoons low-sodium soy sauce, 1 tablespoon fish sauce, 1 tablespoon brown sugar, and 1 tablespoon lime juice.
2. Heat a large skillet over high heat. Add 1 1/2 pounds lean ground beef and 4 minced cloves garlic. Cook for 5 minutes, breaking the beef into crumbles, until browned and cooked through.
3. Add 1 sliced red bell pepper and 1 sliced yellow onion to the beef. Sauté for 3 minutes until the vegetables soften slightly but retain crispness.
4. Pour the prepared sauce into the pan and stir vigorously for 1 minute to coat everything thoroughly.
5. Turn off the heat, add 1 cup torn fresh basil leaves, and stir until wilted. Divide 4 cups cooked jasmine rice into lunch boxes and top with the stir-fried basil beef.

Notes

Hold the fresh basil stir-in until the very end so it stays aromatic; holds well in sealed meal prep containers for 3 days.

Nutrition (per serving)

• Calories: 479
• Protein: 33 g
• Carbohydrates: 52.9 g
• Fat: 13.5 g
• Fiber: 1.4 g
• Sodium: 958 mg
• Saturated Fat: 5.4 g
• Sugar: 7.3 g
• Cholesterol: 88 mg