One-Pot Thai Basil Beef Stir-Fry

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Quick and savory ground beef stir-fried with garlic, chili, and fresh Thai basil leaves for a fragrant, easy weeknight meal. This Thai-inspired beef recipe, ready in about 25 minutes, pairs ground beef, vegetable oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Thai cuisine 450 cal/serving

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Ingredients

1 lb (85% lean) ground beef
2 tbsp vegetable oil
4, minced garlic cloves
1, thinly sliced (optional for heat) red Thai chili
2 tbsp fish sauce
1 tbsp soy sauce
1 tsp brown sugar
1/4 cup water
1 cup, loosely packed fresh Thai basil leaves
3 cups cooked, for serving white jasmine rice
for serving lime wedges

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 4 minced garlic cloves and 1 thinly sliced red Thai chili, sautéing for 30 seconds until fragrant and just starting to brown.
Step 2: Add 1 lb ground beef and cook, breaking it apart with a spatula, for 6-8 minutes until browned and cooked through.
Step 3: Stir in 2 tbsp fish sauce, 1 tbsp soy sauce, 1 tsp brown sugar, and 1/4 cup water. Cook for 2 minutes until the sauce thickens slightly and coats the beef.
Step 4: Remove from heat and fold in 1 cup loosely packed fresh Thai basil leaves until wilted.
Step 5: Serve immediately over 3 cups cooked jasmine rice with lime wedges on the side for squeezing.