Thai Basil Beef
This is probably super obvious to everyone that knows me, but I’m obsessed with Thai food. It’s undoubtedly my favorite cuisine. The flavors of ingredients like lemongrass, Thai basil, makrut lime leaves and ginger coupled with that perfect balance of sweet, sour, and salty. It’s to die for.
Panang curry, for example, is probably one of my all-time favorite foods. I swear, I could drink a vat of panang curry sauce through a straw. It’s incredible. I’m working on perfecting a homemade recipe for it, but I’m not quite there yet. But, in the meantime, I did whip up this incredibly quick and delectable Thai Basil Beef.
I know this isn’t exactly authentic, but it’s inspired by Thai cuisine and satisfied my craving for Thai food last night. It’s pretty great in its own right.
I’ve seen quite a few non-vegan recipes like this on Pinterest, which is where I got the idea. From what I could tell while researching, these recipes are inspired by a dish called Pad Gra Prow. Which is a popular Thai street food dish made using holy basil, fish sauce, and thinly sliced beef. So, here’s my spin on that.
If you make this, take a pic and tag me on Instagram @Bitchy_Baker <3
Vegan Thai Basil Beef
Time: 30 Minutes
1 tablespoon neutral-flavored oil, such as grapeseed
2 thinly sliced shallots (or sub ½ of a medium red onion)
1 red bell pepper, sliced
1 thumb-sized piece of ginger, minced or grated
4 cloves of garlic, minced
18oz vegan beefless crumbles, such as Gardein, Boca, etc. (I used 1.5 bags of Morningstar Farms)
2 teaspoons cornstarch
2 tablespoons dark brown sugar
1 tablespoon chili garlic sauce (or use 1 minced fresh Thai chili. Or sub sriracha. Reduce or omit is sensitive to spice)
2 tablespoons soy sauce
½ cup vegetable broth/stock
1 packed cup Thai basil leaves
Juice of ½ lime (slice up the other half into wedges for serving)
Coconut rice, or regular cooked jasmine rice
Sliced green onion
Sliced red chili or red pepper flakes
1.) Heat the oil in a large skillet or wok over medium-high heat. Add in the sliced onion and bell pepper. Saute until they begin to soften and brown around the edges. Add in the ginger and garlic, saute for another minute, or until fragrant.
2.) Add in the beefless crumbles and saute, stirring frequently, until the crumbles have thawed and warmed through.
3.) Sprinkle the cornstarch over the beef before mixing it in so it is no longer visible. Add in all remaining ingredients and allow to cook for another five minutes or so, until the sauce has thickened and the basil has wilted.
4.) Serve with coconut rice and any other garnishes you desire. Enjoy!