30 Minute Thai Basil Beef Bowls

My kids laugh because they know that when I get my mind on perfecting a recipe I’m relentless, till my goal is accomplished. When they were growing up, that might mean the family ate the same thing for dinner several (sometimes many) nights in a row until I was satisfied. These 30 Minute Thai Basil Beef Bowls are a perfect example of my relentless-ness.
Cait and Nick (our grown children) also say they learned that they’d probably never have it again after that. Once the mission was accomplished, I’d be onto something new. Wanna know the really bad part? If, a few month later, they would say, “Hey mom, remember that ______ you made for us a while back? Could you make it again?”, I wouldn’t have a clue as far as how to repeat it! The problem was, I rarely wrote the ingredients down. I haven’t changed much over the years, except now I have a food blog. Because of you, I’m even more determined to get each recipe just “right”. And these days, I carefully measure and document everything!

The first time I served these Thai Basil Beef Bowls, it was just Scott and I for dinner. After taking the first bite, I said, “Wow, I believe this one’s perfect, right out of the gate!” Scott was busy enjoying his meal, but after a minute or two, he looked up. “I wouldn’t mind, if you tested this recipe for the next week or so. It might need more tweaking and testing.”, he said, with a sheepish grin on his face. I had to laugh, because I knew exactly what he meant. He loved it and didn’t want the recipe slipping into the Café archives before he had a chance to enjoy it a few more times.

30 Minute Thai Basil Beef Bowls
Prep Time10 mins
Cook Time5 mins
Total Time15 mins

Calories: 307kcal

Ingredients

• 5 cloves garlic (chopped)
• 12 oz. beef (340g, sliced thinly against the grain and mixed with 1 teaspoon oil and 2 teaspoons cornstarch)
• 2 tablespoons oil
• ½ of a red bell pepper (sliced thinly)
• 1 teaspoon dark soy sauce
• 2 teaspoons soy sauce
• 1 small onion (thinly sliced)
• ½ teaspoon sugar
• 1 tablespoon fish sauce
• 1 teaspoon oyster sauce
• cilantro (to garnish)
• 1 cup thai basil leaves (packed)

Instructions

1. Heat your wok over high heat, and add the oil. Sear the beef until just browned, remove from the wok, and set aside.
2. Add the garlic and red pepper to the wok and stir-fry for about 20 seconds. Add the onions and stir-fry until browned and slightly caramelized.
3. Toss the beef back in, along with the soy sauce, dark soy sauce, oyster sauce, fish sauce, and sugar. Stir-fry for another few seconds, and then fold in the Thai basil until it’s just wilted. Serve with jasmine rice, and garnish with cilantro.

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