- 1/2 pound lean or medium ground beef
- 2 shallots, finely chopped
- 2 cloves garlic, finely chopped
- 1 teaspoon ginger paste or chopped ginger
- 1 cup Thai basil leaves (frozen basil works too)
- 2 red or green Thai chilies, chopped to your tolerance (wash your hands after)
- 2 tablespoons sesame oil
- 2 tablespoons
- Low-sodium soy sauce
- 1-2 tablespoons oyster sauce
- 1 teaspoon cayenne powder Cilantro
- Chop up the shallots, garlic, ginger (if not using paste) and chilies. Wash your hands; you do not want spicy chili in your eyes!
- Add sesame oil in a frying pan and heat it to medium.
- Add your chopped stuff to the pan and sauté until shallots start turning brown.
- Add the ground beef and separate so it spreads around the pan and gets “kissed” by the garlic, shallot and ginger combination.
- Lower the heat to low-medium sauté for about 15 minutes.
- Add the soy sauce and oyster sauce and keep that sauté going!
- Add the cayenne powder and Thai basil leaves and sauté for another 15 minutes.
- The liquid should start to evaporate. At this point, turn up the heat to medium-high and sauté until the beef looks like it’s becoming crispy.
- Turn off the heat.
- Get a bowl and get that jasmine rice ready! (Prepare the rice however you can. Marino uses a rice cooker.)
- Add your Thai basil beef to the rice, garnish with cilantro and enjoy!
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