Name: 10-Minute Thai Basil Beef
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Thai
Ingredients: 2 tablespoons vegetable oil; 2 shallots, finely diced; 6 garlic cloves, minced; 1 pound 80/20 ground beef; 2 tablespoons fish sauce; 1 tablespoon dark or regular soy sauce; 1 tablespoon oyster sauce; 2 teaspoons granulated sugar; 3 sprigs fresh Thai basil leaves; 2 Thai chilies, thinly sliced; 2 cups cooked Thai jasmine rice, to serve (optional); 2 large eggs, for frying (optional)

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This 10-minute Thai Basil Beef, also known as Beef Krapow, is a flavorful and fast Thai stir-fry that’s perfect for busy weeknights. Ground beef is cooked with aromatic garlic, shallots, spicy Thai chilies, and fresh basil, then served over jasmine rice with a runny fried egg on top. It’s a delicious meal that combines savory, spicy, and herbal flavors in no time.

10-Minute Thai Basil Beef

Why You’ll Love This Recipe

I love this recipe because it’s quick, easy, and packed with vibrant flavors. The combination of fish sauce, oyster sauce, and soy sauce creates a rich umami depth, while the fresh Thai basil adds a fragrant, minty twist. Plus, the runny fried egg on top makes the dish creamy and comforting. It’s also flexible — I often swap ground beef with pork or lamb depending on what I have on hand. It’s become my go-to dinner when I want something satisfying without spending hours in the kitchen.

Ingredients

2 tablespoons vegetable oil
2 shallots, finely diced
6 garlic cloves, minced
1 pound 80/20 ground beef
2 tablespoons fish sauce
1 tablespoon dark or regular soy sauce
1 tablespoon oyster sauce
2 teaspoons granulated sugar
3 sprigs fresh Thai basil leaves
2 Thai chilies, thinly sliced
2 cups cooked Thai jasmine rice, to serve (optional)
2 large eggs, for frying (optional)

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Heat the vegetable oil in a medium to large skillet over high heat for about 1 minute.
Add the diced shallots and minced garlic. Toss and cook for about 30 seconds until fragrant but not burnt.
Add the ground beef, breaking it up with a spatula. Stir occasionally until browned, about 6 minutes.
Stir in the fish sauce, soy sauce, oyster sauce, and sugar until well combined.
Add the Thai basil leaves and sliced chilies. Stir-fry for another 30 seconds.
If serving with rice, scoop the beef mixture over a bed of jasmine rice.
To add fried eggs, leave the residual grease in the pan and reduce heat to medium. Crack eggs into the pan and fry until the whites are set but the yolks remain runny, with crispy edges. Place eggs on top of the beef stir-fry.

Servings and timing

This recipe serves 2 to 4 people. It takes about 10 minutes of active cooking time, making it perfect for a quick weeknight meal.

Variations

Swap ground beef for ground pork or lamb if preferred. I find the fat content in beef helps achieve a nice crispiness.
If you can’t find Thai basil, sweet basil is a good substitute that’s more commonly available.
Adjust the number of Thai chilies to control the heat, or omit them entirely if you want a milder dish.
For a leaner option, ground chicken can be used but it tends to be less flavorful and a bit dry.
Serve with steamed vegetables or a simple cucumber salad for a complete meal.

storage/reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the beef in a skillet over medium heat until heated through. If I have leftover fried eggs, I usually fry fresh ones for serving because the yolk doesn’t reheat well. This dish also freezes well—just reheat thoroughly and add fresh basil after warming for best flavor.

FAQs

What can I use if I don’t have Thai basil?

I usually substitute with sweet basil if I don’t have Thai basil on hand. The flavor is a bit different but still fresh and aromatic.

Can I make this recipe vegetarian?

Yes! I replace the beef with crumbled tofu or mushrooms and use soy sauce or vegetarian oyster sauce to keep the umami flavor.

How spicy is this dish?

The heat mainly comes from Thai chilies, which are quite spicy. I adjust the amount based on how much spice I want, sometimes leaving them out altogether.

What is the best way to cook the eggs?

I like frying the eggs so the edges get crispy while the yolks stay runny. The runny yolk adds a creamy texture that mixes beautifully with the beef and rice.

Can I prepare this dish ahead of time?

I prefer cooking it fresh because the basil and fried eggs taste best right away. However, you can prep the beef mixture ahead and quickly reheat it before serving.

Conclusion

This 10-minute Thai Basil Beef is a recipe I come back to again and again because it’s fast, flavorful, and adaptable. I love the balance of spicy, savory, and herbal notes combined with the creamy richness of a fried egg. It’s perfect for busy nights when I want a satisfying meal without the fuss. Give it a try, and it might become your favorite quick dinner too.