- Serves: 6
- Preparation: 15 minutes
- Cooks In: 30 minutes
Share:
Ingredients
Method
Place a large fry pan over medium to high heat.
Add the finely chopped mushrooms and sauté in 1–2 tablespoons of olive oil with a generous pinch of salt..
Once cooked and slightly golden, remove from the pan into a bowl and set aside.
In the same pan, add a little extra olive oil and the beef mince.
Sauté on medium to high heat until almost cooked; when almost cooked, add the garlic, ginger, and chili (if using).
Sauté until the beef mince is cooked through.
Turn the heat down to medium-low, add the cooked mushrooms back in and stir to combine.
Now add the tamari, fish sauce, rice wine vinegar, honey, and a generous amount of freshly cracked black pepper; stir to combine.
Add the fresh Thai basil and basil leaves; once the herbs are just wilted, remove from the heat.
Combine the carrot, cucumber, spring onions, fresh Thai basil, and basil together in a medium-sized bowl.
Just before serving, add a pinch of salt, toasted sesame oil, and rice wine vinegar.
Toss to combine and serve immediately.
Serve the Thai basil beef and mushroom mixture over steamed jasmine rice with a pile of fresh salad on the side. Top with roasted peanuts (optional) and enjoy!
This dish also works well with ground chicken or turkey if you prefer them over beef mince. Any remaining beef and mushroom mixture can be stored in an airtight container in the fridge for up to 3 days. Alternatively, it freezes exceptionally well, making it ideal for meal prepping. I've combined Thai basil and basil leaves for this recipe, but if Thai basil is unavailable, regular basil works just as well, providing a similar flavour.
Ingredients
Directions
Place a large fry pan over medium to high heat.
Add the finely chopped mushrooms and sauté in 1–2 tablespoons of olive oil with a generous pinch of salt..
Once cooked and slightly golden, remove from the pan into a bowl and set aside.
In the same pan, add a little extra olive oil and the beef mince.
Sauté on medium to high heat until almost cooked; when almost cooked, add the garlic, ginger, and chili (if using).
Sauté until the beef mince is cooked through.
Turn the heat down to medium-low, add the cooked mushrooms back in and stir to combine.
Now add the tamari, fish sauce, rice wine vinegar, honey, and a generous amount of freshly cracked black pepper; stir to combine.
Add the fresh Thai basil and basil leaves; once the herbs are just wilted, remove from the heat.
Combine the carrot, cucumber, spring onions, fresh Thai basil, and basil together in a medium-sized bowl.
Just before serving, add a pinch of salt, toasted sesame oil, and rice wine vinegar.
Toss to combine and serve immediately.
Serve the Thai basil beef and mushroom mixture over steamed jasmine rice with a pile of fresh salad on the side. Top with roasted peanuts (optional) and enjoy!
This dish also works well with ground chicken or turkey if you prefer them over beef mince. Any remaining beef and mushroom mixture can be stored in an airtight container in the fridge for up to 3 days. Alternatively, it freezes exceptionally well, making it ideal for meal prepping. I've combined Thai basil and basil leaves for this recipe, but if Thai basil is unavailable, regular basil works just as well, providing a similar flavour.
