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Thai Beef over creamy coconut rice is the 30-minute takeout-style dinner that tastes like your favorite Thai spot, and I threw it together one busy weeknight when Maddie wanted something with a kick and Lizzie just wanted extra coconut rice. If you love our beef and broccoli, this saucy basil beef bowl is your new go-to.
Savory ground beef simmered in a sweet, tangy, garlicky sauce piles over fragrant coconut jasmine rice for an easy weeknight bowl.
Thai Beef Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 30 minutes
- ⏳ Total Time: 45 minutes
- 🍽️ Serving: 4 bowls
- ⚡ Calories: 713kcal
- 🌶️ Flavor Profile: Savory, sweet, tangy basil beef with creamy coconut rice
- ✋ Difficulty: Easy, on par with our chow mein
Quick Answer
Cook jasmine rice in coconut milk and water for creamy coconut rice. Brown the ground beef, then saute red pepper and garlic. Whisk together soy sauce, lime juice, Thai chili sauce, and brown sugar, add it with the beef, and simmer until the sauce coats everything. Stir in basil and grated carrot, then serve over the coconut rice.
Jump to:
Why This Recipe Works
Click to see the technique science
- Coconut rice makes it special. Cooking jasmine rice in coconut milk gives the bowl a rich, fragrant base that tastes far more impressive than the effort.
- A quick whisk-together sauce delivers big flavor. Soy sauce, lime, Thai chili sauce, and brown sugar hit salty, sour, spicy, and sweet all at once.
- Ground beef keeps it fast and budget-friendly. Browned ground beef soaks up the sauce in minutes, so dinner is on the table in about 30.
- Fresh basil and lime brighten everything. A big handful of fresh basil and a squeeze of lime keep the bowl fresh and vibrant, not heavy.
- It is endlessly customizable for heat. Add as much or as little chili sauce and cayenne as you like to dial the spice up or down.
- Everything comes together in one skillet. Aside from the rice, the beef and sauce cook in a single pan for easy cleanup.
Why You’ll Love This Recipe
- It is a fast, flavor-packed takeout-style dinner at home.
- Creamy coconut rice makes it feel restaurant-special.
- Easy to make as mild or spicy as your family likes.
Key Ingredients
Here is what goes into this Thai beef bowl. Most of it is pantry and produce staples.
- Ground beef: browns fast and soaks up all that sweet-savory sauce.
- Coconut milk: cooks the jasmine rice into a creamy, fragrant base.
- Soy sauce, lime, and Thai chili sauce: the salty, tangy, spicy backbone of the sauce.
- Brown sugar: balances the heat and tang with a touch of sweetness.
- Fresh basil, red pepper, and carrot: color, crunch, and that fresh Thai-inspired flavor.
See recipe card for exact quantities.
Variations and Substitutions
This bowl is easy to make your own. Here are a few ideas.
- Change the heat: skip the cayenne for mild, or add extra chili sauce and red pepper flakes for spicy.
- Swap the meat: ground chicken, turkey, or pork all work in place of beef.
- Use a different rice: serve over plain jasmine, brown rice, or cauliflower rice.
- Add more veggies: stir in snap peas, broccoli, or shredded cabbage.
- Make it saucier: double the sauce ingredients if you love extra to spoon over the rice.
- Love takeout at home? Try our chow mein next.
How to Make Thai Beef
- Cook the coconut jasmine rice, then brown the ground beef in a large skillet and drain the grease.
- Saute the red pepper and garlic, then whisk in the soy sauce, lime juice, and Thai chili sauce.
- Add the beef back to the pan and cook until the liquid evaporates.
- Stir in the fresh basil until just wilted.
- Remove from the heat and fold in the grated carrot.
- Serve the beef over the coconut rice with scallions, cucumber, and lime.
Recipe Tips & Tricks
- Rinse the rice well until the water runs clear for fluffy, separate coconut rice.
- Do not lift the lid while the rice steams, so it cooks evenly.
- Drain the beef after browning so the sauce clings instead of turning greasy.
- Add the basil off the heat so it stays bright green and fragrant.
- Taste and adjust the lime, sugar, and chili sauce to balance salty, sweet, sour, and spicy.
- Stir the carrot in last so it keeps a little fresh crunch.
Serving Ideas and Suggestions
Thai beef bowls are a complete meal on their own, but a few fresh garnishes take them over the top. Pile on quartered cucumbers, sliced scallions, extra basil, and a squeeze of lime for brightness and crunch.
Serve them family-style with the coconut rice and beef in separate bowls so everyone can build their own and add as much heat as they like. A side of our fresh salad rolls rounds out the spread.
Leftovers keep well in an airtight container in the fridge for up to 4 days. Store the rice and beef separately if you can, and reheat with a splash of water so everything stays moist.
Thai Beef FAQs
Easily. For a milder bowl, leave out the cayenne and use just a little Thai chili sauce. For more heat, add extra chili sauce, the full teaspoon of cayenne, and a sprinkle of red pepper flakes on top. The sauce is easy to taste and adjust as you go.
Yes. Ground chicken, turkey, or pork all work beautifully in place of ground beef and cook in about the same time. For a heartier bowl, you could even use thinly sliced steak, just sear it quickly and add it to the sauce.
Jasmine rice is ideal because its fragrance pairs perfectly with the coconut milk, but you can use any long-grain white rice. Brown rice works too; just follow its longer cook time. For a low-carb option, serve the beef over cauliflower rice.
Thai chili sauce, often labeled sweet chili sauce, is a sweet and mildly spicy condiment found in the international aisle of most grocery stores. It adds sweetness and gentle heat. If you cannot find it, use a mix of honey and sriracha to taste.
Yes, they are great for meal prep. Cook the coconut rice and beef, then store them separately in airtight containers in the fridge for up to 4 days. Reheat with a splash of water and add fresh basil and garnishes just before serving.
Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat the beef and rice in the microwave or a skillet with a little water so they do not dry out. Refresh with fresh lime, basil, and scallions to bring back the bright flavor.
Keep the takeout night going with our chow mein for another easy weeknight favorite.
Noodle lovers, our spicy pad thai noodles are the next bowl to conquer.
Round out your Asian dinner rotation with these fast drunken noodles.
Thai Beef
Ingredients
Rice:
- 14 ounces coconut milk
- ¾ cups water
- 1 cup Jasmine rice
Beef:
- 1 pound ground beef
- 1 red bell pepper chopped
- 2 tablespoons garlic paste
- ¼ cup low sodium soy sauce
- 2 limes juiced
- 1 tablespoon light brown sugar packed
- 2 teaspoons Thai chili sauce
- 1 teaspoon cayenne pepper optional
- 1 carrot grated
- 1 cup fresh basil packed, roughly chopped
- Red pepper flakes optional
- Cucumber quartered, for garnish
- Scallions for garnish
Instructions
Rice:
- Boil water and coconut milk in a medium saucepan.¾ cups water, 14 ounces coconut milk
- Rinse the rice until the water runs clear.
- When water and coconut milk is at a full boil, add rice.1 cup Jasmine rice
- Cover and turn to medium-low heat for 15 minutes.
- Remove from the heat for 10 minutes, then fluff with a fork.
Beef:
- Meanwhile, in a large skillet, brown the beef for about 4 to 5 minutes, then remove from the pan and set aside. Drain any excess grease.1 pound ground beef
- Add a tablespoon of olive oil and the chopped peppers to the pan. Saute for 4-5 minutes. Add garlic paste and saute for 1 minute.1 red bell pepper, 2 tablespoons garlic paste
- In a small bowl, whisk together the soy sauce, lime juice, chili sauce, brown sugar, and cayenne pepper, if using.¼ cup low sodium soy sauce, 2 limes, 1 tablespoon light brown sugar, 2 teaspoons Thai chili sauce, 1 teaspoon cayenne pepper
- Add the soy sauce mixture and the cooked beef to the peppers and garlic. Cook for 2-3 minutes until the liquid evaporates.
- Add the chopped basil and stir for 1 minute.1 cup fresh basil
- Remove from heat and add the grated carrots.1 carrot
- Serve the beef over coconut rice in a bowl.
- Garnish with red pepper flakes, scallions, and quartered cucumbers.Red pepper flakes, Scallions, Cucumber
Notes
- You can use other rice, basmati is the closest substitute.
- Adjust your spice level to your liking, see my tips above.
- Ground beef, chicken or turkey can be used for this.
- Both Thai basil and sweet basil can be used, choose what you like best.
- Easily double this recipe to serve a larger crowd.
- Try to use a leaner ground beef if possible.
Nutrition
Love This Recipe?
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Delish!! So flavorful yet healthy, and very easy to whip up on a weeknight! We didn’t add any spice and loved the lime taste coming through. My only issue was the coconut milk boiling over (be warmed: it boils very quickly and aggressively!) which made a bit of a mess, but I’ll know that for next time.