Emulsifier Free Thai Basil Beef
Total time35 min
Prep time15 min
Cook time20 min
4.7(7)
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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
- 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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