Ingredients

(Serves 6)

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For the Rice

3 cups brown rice

6 cups water 

 

For the Beef

2 lbs lean ground beef (90% lean or higher) 

1 tbsp olive oil 

6 cloves garlic, minced 

2–3 Thai chilies (or 1 tsp red pepper flakes, adjust heat) 

1 small onion, thinly sliced 

 

For the Sauce

¼ cup low-sodium soy sauce 

2 tbsp oyster sauce 

1 tbsp fish sauce 

1 tbsp honey 

2 tbsp lime juice 

 

For the Vegetables (stir-fry)

2 cups broccoli florets 

1 red bell pepper, sliced 

1 zucchini, sliced 

1 cup snap peas or green beans 

1 tbsp olive oil 

Splash of soy sauce (optional) 

 

Garnish

1–1½ cups fresh Thai basil leaves (or regular basil) 

Optional: fried or soft-boiled eggs (1 per serving)

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INSTRUCTIONS:

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1. Cook the rice

Rinse rice until water runs clear. Combine rice and water in a pot. Bring to a boil, then reduce to low, cover, and simmer ~35–40 minutes (or per package). Fluff and set aside. 
 

2. Make the sauce

In a small bowl, whisk together soy sauce, oyster sauce, fish sauce, honey, and lime juice. Set aside. 
 

3. Cook the beef

Heat 1 tbsp olive oil in a large pan or wok over medium-high heat. Add garlic and chilies; sauté ~30 seconds until fragrant. Add onion; cook 2–3 minutes until softened. Add ground beef, breaking it up as it cooks. Cook until browned and fully cooked (6–8 minutes). Drain excess fat if needed. Pour in sauce and simmer 2–3 minutes until slightly thickened. 
 

4. Add basil

Turn off heat and stir in basil leaves until wilted. Taste and adjust (add lime or a splash more soy if needed). 
 

5. Stir-fry vegetables

Heat 1 tbsp olive oil in another pan over medium-high heat. Add vegetables and cook 5–7 minutes until tender-crisp. Add a light splash of soy sauce if desired. 
 

6. Assemble bowls

Add rice to each bowl. Top with Thai basil beef. Add stir-fried vegetables.

Optional: top with an egg for extra protein.