Basil Beef Rice Bowls
These Basil Beef Rice Bowls are packed with savory, slightly sweet beef, fresh basil, crisp vegetables, and plenty of texture, making them an easy dinner the whole family will love.
These Basil Beef Rice Bowls started as one of those “use what we have” dinners and ended up becoming a meal that I absolutely LOVED. They’re packed with savory beef, colorful vegetables, fresh basil, and a simple cucumber salad that adds the perfect amount of crunch.
The sauce is sweet, salty, and full of flavor without being complicated. Everything cooks together in one skillet, making it perfect for busy weeknights. I also love how easy these bowls are to customize. The kids can keep theirs simple while the adults load up on chili crisp and sriracha mayo.
If you’re looking for a meal that feels fresh, satisfying, and a little different from your usual taco or burger rotation, these Basil Beef Rice Bowls are a great place to start.
Main Ingredients & Swaps
- Ground Beef – Ground beef develops incredible flavor as it cooks down in the sauce and caramelizes in the skillet. Ground turkey or ground chicken can easily be substituted.
- Fish Sauce – This is one of the ingredients that gives the dish its signature flavor. It adds a rich savory depth that you won’t get from soy sauce alone.
- Fresh Basil – Basil is what brings everything together. Thai basil is traditional, but regular sweet basil works beautifully and is usually what I use.
- Bell Peppers and Onion – These add color, texture, and a little sweetness. Feel free to use whatever color peppers you have available.
- Fresh Lime Juice – Brightens the entire dish and balances the richness of the beef.
- Rice – We usually serve these bowls over jasmine rice, but any rice you enjoy will work.
- Cucumber Salad – A simple mixture of cucumber, rice vinegar, and chili crisp adds freshness and crunch that balances the warm beef perfectly.
- Sriracha Mayo – Adds a creamy finish with just a little heat. If you’re serving younger kids, a bottled yum yum sauce is a great mild alternative.
How I Make It
Start by combining the ground beef, soy sauce, rice vinegar, and garlic in a large bowl. Let it marinate while you prepare the remaining ingredients.
Whisk together the soy sauce, fish sauce, brown sugar, and lime juice in a small bowl and set aside.
For the cucumber salad, start by thinly slicing the cucumber. I like to use a mandoline slicer for paper thin slices. Toss the sliced cucumber with a splash of rice vinegar and chili crisp. Set aside until serving.
Heat the coconut oil in a large skillet over medium high heat. Add the bell peppers, onion, and a pinch of salt. Cook for 5 to 7 minutes until they begin to soften.
Add the marinated beef to the skillet and cook until browned, breaking it apart as it cooks.
Pour the prepared sauce over the beef and vegetables. Continue cooking for 5 to 8 minutes, stirring occasionally, until the sauce reduces and the beef becomes deeply browned and slightly caramelized.
Remove the skillet from the heat and stir in the fresh basil until just wilted.
Serve over warm rice and top with the cucumber salad, red cabbage, and a drizzle of sriracha mayo.
Serving Ideas
These bowls are delicious exactly as written, but they’re also easy to customize. Add shredded carrots, avocado, extra fresh herbs, or additional chili crisp. If you’re feeding a crowd, set everything out buffet style and let everyone build their own bowl.
Tips & Storage
- Ground turkey or ground chicken can be substituted for the beef
- Thai basil is traditional, but sweet basil works beautifully as well
- For a mild version, skip the chili crisp and use yum yum sauce instead of sriracha mayo
- For the sriracha mayo, I love using my homemade mayo recipe: https://christinesnotebook.com/easy-homemade-mayo/
- Store leftovers in an airtight container in the refrigerator for up to 4 days
Watch the YouTube video below to see exactly how I make these Basil Beef Rice Bowls.
Basil Beef Rice Bowls
Ingredients
Notes
- Ground turkey or ground chicken can be substituted for the beef
- Thai basil is traditional, but sweet basil works beautifully as well
- For a mild version, skip the chili crisp and use yum yum sauce instead of sriracha mayo
- For the sriracha mayo, I love using my homemade mayo recipe: https://christinesnotebook.com/easy-homemade-mayo/
- Store leftovers in an airtight container in the refrigerator for up to 4 days
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Method
- In a large bowl, combine the ground beef, soy sauce, rice vinegar, and garlic. Mix well and let marinate for 15 to 30 minutes.
- In a small bowl, whisk together the soy sauce, fish sauce, brown sugar, and lime juice. Set aside.
- In a separate bowl, toss the sliced cucumber with a splash of rice vinegar and chili crisp. Set aside.
- For the sriracha mayo, stir together the mayonnaise, sriracha, and honey until smooth. Set aside.
- Heat the coconut oil in a large skillet over medium high heat. Add the bell peppers, onion, and salt. Cook for 5 to 7 minutes, until slightly softened.
- Add the marinated beef to the skillet. Break it apart and cook until browned and fully cooked through.
- Pour the sauce over the beef and vegetables. Continue cooking for 5 to 8 minutes, stirring occasionally, until the sauce reduces and the beef becomes caramelized.
- Remove from the heat and stir in the fresh basil until wilted.
- Serve over warm rice and top with cucumber salad, red cabbage if desired, and a drizzle of sriracha mayo.
Video
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