Chestnut Free Gluten Free Thai Basil Beef
Total time35 min
Prep time15 min
Cook time20 min
5.0(10)
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Learn more āIngredients
4 servings
For the rice
- 2 cups jasmine rice
- 3 cups water
For the sauce
- 3 tbsp tamari
- 1 tbsp oyster sauce (use a gluten free oyster sauce)
- 1 tbsp fish sauce
- 1 tsp sugar
- 1 tsp dark soy sauce (use a gluten free dark soy sauce or tamari)
For the stir-fry
- 3 tbsp neutral oil, divided
- 4 cloves garlic, minced
- 3ā4 thai bird's eye chilies, thinly sliced (adjust to heat preference)
- 1 lb ground beef (80/20)
- 1 cup fresh thai basil leaves (or italian basil)
For the fried eggs
- 4 large eggs
For serving
- sliced red chilies, for serving (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Combine the jasmine rice and water in a medium saucepan. Bring to a boil over high heat, then reduce to the lowest setting, cover, and cook until the water is fully absorbed and the rice is tender, about 15 minutes. Remove from heat and let sit, covered, for 5 minutes.
- 2
While the rice cooks, whisk together the tamari, oyster sauce, fish sauce, sugar, and dark soy sauce in a small bowl until the sugar dissolves. Set aside.
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