Anti Inflammatory Thai Basil Beef
Bold, aromatic, and genuinely satisfying, this stir-fry brings together 85% lean ground beef, fresh ginger, garlic, red Thai chilies, and a generous heap of Thai basil leaves in a sauce built from coconut aminos, fish sauce, and a touch of honey. Every single ingredient pulls its weight from an anti-inflammatory standpoint — avocado oil for high-heat cooking, vibrant red bell pepper for antioxidants, and whole-food seasonings instead of the processed sauces that sneak inflammatory additives into so many takeout-style dishes. The coconut aminos swap is especially smart here, delivering that deep savory backbone without the soy, and the result is a sauce that clings beautifully to the meat after just a minute of reducing in the pan. Cooking at high heat in a wok or wide skillet keeps everything moving fast, so the garlic and ginger stay fragrant rather than bitter, and the basil goes in off the heat to preserve its fresh, slightly peppery punch. Served over nutty brown rice with optional lime wedges for brightness, this comes together for four people in a single pan with minimal cleanup. It's the kind of weeknight meal that tastes indulgent but works hard for your body at the same time.
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups brown rice
- 3 cups water
- ¼ tsp salt
For the sauce
- 3 tbsp coconut aminos
- 1 tbsp fish sauce
- 1 tsp honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ½ tsp ground black pepper
For the stir-fry
- 2 tbsp avocado oil
- 1 lb ground beef (85% lean)
- 6 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 red thai chilies, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 ½ cups fresh thai basil leaves, loosely packed
For serving
- lime wedges, for serving (optional)
Instructions
- 1
Combine the brown rice, water, and 1/4 tsp salt 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 40–45 minutes. Remove from heat and let stand, covered, for 5 minutes.
- 2
While the rice cooks, whisk together the coconut aminos, fish sauce, honey, and black pepper in a small bowl until combined. Set aside.
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