Stir-Fried Thai Basil Beef with Sweet Chili Sauce

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

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 developed and reviewed.

Quick stir-fried ground beef infused with fragrant Thai basil and a sweet-spicy chili sauce, perfect for a weeknight dinner over jasmine rice. This Thai-inspired meal-prep recipe, ready in about 22 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 510 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: 12 min Serves 4 Thai cuisine 510 cal/serving

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Ingredients

1 lb ground beef
2 tbsp vegetable oil
5, thinly sliced garlic cloves
1, thinly sliced (optional for heat) red Thai chili
2 tbsp fish sauce
1 tbsp soy sauce
1 tbsp brown sugar
1 cup fresh Thai basil leaves
2, sliced green onions
for serving lime wedges
4 cups (for serving) cooked jasmine rice

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add 5 thinly sliced garlic cloves and 1 thinly sliced red Thai chili, stir-frying for 30 seconds until fragrant.
Step 2: Add 1 lb ground beef, breaking it up with a spatula. Cook for 5-6 minutes until browned and cooked through.
Step 3: Stir in 2 tbsp fish sauce, 1 tbsp soy sauce, and 1 tbsp brown sugar. Cook for 2 minutes until sauce slightly thickens and coats the beef.
Step 4: Remove from heat and fold in 1 cup fresh Thai basil leaves and 2 sliced green onions until basil wilts.
Step 5: Serve immediately over 4 cups cooked jasmine rice with lime wedges on the side for squeezing.