Quick Answer

This dish is best made with 80/20 ground beef for its fat ratio. First, thaw it in the refrigerator according to package instructions. Then, stir-fry minced garlic, chili, and basil leaves over high heat. Add the ground beef and stir-fry until fully cooked. Finally, season with fish sauce, oyster sauce, and a little sugar. Serve with white rice for a Thai-flavored dinner that Hong Kong families will appreciate.

Ingredients

• Minced beef 450g (80/20 ratio is best, thaw according to package instructions)
• Thai Holy Basil leaves 1 large bowl, about 25g
• Garlic 5 cloves, minced
• Red chili peppers 2, chopped (reduce amount if preferred)
• Green chili pepper 1, sliced
• Onion ½, finely diced
• Fish sauce 1.5 tablespoons
• Oyster sauce 1 tablespoon
• Light soy sauce 1 teaspoon
• Sugar ½ teaspoon
• Water 2 tablespoons
• Cooking oil 1 tablespoon
• White rice (for serving)

Instructions

1. Prepare beef and ingredients

   Thaw minced beef according to package instructions. After thawing in the refrigerator, pat dry any excess moisture with paper towels. Chop garlic, chili, and onion. Wash and drain holy basil leaves.

2. Sauté aromatics over high heat

   Preheat wok over medium-high heat for about 1 minute. Add cooking oil, then add minced garlic and chili. Stir-fry for about 30 seconds until fragrant but not burnt. Add onion and stir-fry for about 1 minute.

3. Cook minced beef thoroughly

   Add minced beef and quickly stir-fry over high heat for about 5 to 7 minutes, breaking up the meat with a spatula. Continue frying until the beef changes completely from red to brown and the juices have dried up. The center of the beef should reach a safe internal temperature; avoid consuming undercooked minced beef.

4. Season with Thai flavors

   Add fish sauce, oyster sauce, light soy sauce, sugar, and water. Continue stir-frying over medium-high heat for about 2 minutes, allowing the sauce to coat the beef evenly until it is slightly moist but not watery.

5. Add holy basil and finish

   Just before turning off or reducing heat, add the holy basil leaves. Quickly stir-fry for about 20 to 30 seconds to preserve their aroma and vibrant green color.

6. Serve

   Serve the Thai Basil Minced Beef with hot white rice. Optionally, add a fried egg or cucumber slices for a common Thai meal combination.

Frequently Asked Questions

Can minced beef replace pork, which is commonly used in Thai basil dishes?

Yes, it can. Thai basil dishes commonly use pork or chicken, but minced beef can also pair well with core seasonings like garlic, chili, fish sauce, and holy basil. The 80/20 beef ratio further enhances the rich meat flavor.

How can I adjust this dish for Hong Kong families who prefer less spice?

You can reduce the number of bird's eye chilies or red chilies, retaining only the garlic and holy basil aroma. Balance the flavors with fish sauce and a small amount of sugar to maintain its Thai characteristics.

How long should minced beef be cooked to ensure it's safe?

Minced beef needs to be cooked thoroughly; it cannot be left rare or medium-rare like steak. It is safer to cook until the entire batch turns brown, with no pink meat visible, and it reaches a safe internal temperature.