Thai Basil Beef with Coconut Rice

Thai Basil Beef with Coconut Rice

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  • Each serving
  • 590cal
  • 26g fat (13g sat)
  • 50mg chol
  • 750mg sodium
  • 50g carb
  • 2g fiber
  • 38g protein


  • 1 cup jasmine rice, rinsed and drained
  • 3/4 cup coconut milk
  • 1 cup plus 1 tablespoon water, divided
  • Salt, to taste
  • 1 tablespoon oyster sauce (optional)
  • 1 tablespoon fish sauce
  • 2 teaspoons tamari
  • 1 teaspoon sugar
  • 2 teaspoons sesame oil, divided
  • 2 cloves garlic, chopped
  • 1 or 2 red chiles, seeded and chopped
  • 1 pound flank steak, thinly sliced against the grain
  • 1 each red, yellow and green bell pepper, seeded and thinly sliced
  • Handful of fresh basil leaves


Combine rice, coconut milk, 1 cup water and a pinch of salt in a medium saucepan. Bring to a boil; cover and reduce to a simmer. Cook until liquid is absorbed and rice is tender, about 20 minutes. Fluff the rice with a fork, cover and set aside.

In a small bowl, combine oyster sauce, fish sauce, tamari, remaining 1 tablespoon water and sugar; set aside.

Heat 1 teaspoon oil in a wok or skillet over medium-high heat; add garlic and chiles, stir-frying for 15 seconds until fragrant. Add beef and cook until no longer pink, 2 to 3 minutes. Remove beef to a plate.

Add remaining oil and cook bell peppers until just soft, 2 to 3 minutes. Add beef and sauce and heat through. Toss in basil leaves and remove from heat. Serve over coconut rice.