Red Meat Allergy Friendly Gluten Free Thai Basil Beef

Total time35 min

Prep time15 min

Cook time20 min

Red Meat Allergy Friendly Gluten Free Thai Basil Beef

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Ingredients

4 servings

For the rice

2 cups jasmine rice
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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
3–4 thai bird's eye chilies, thinly sliced (adjust to heat preference)
1 lb ground beef (80/20)
Chef's tip
Ground chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
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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