Instructions
Cook the Beef:
Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers and easily coats the pan. Add the minced garlic, sliced chili, and chopped onion. Sauté for 1–2 minutes, stirring continuously, until the mixture becomes aromatic and the onions start to soften. Be careful not to let the garlic brown too deeply, as it can turn bitter and overpower the flavor.
Add the ground beef to the pan. Break it apart with a spatula or wooden spoon as it cooks, ensuring even browning. Stir frequently for about 4–5 minutes, or until the beef is no longer pink and any released moisture has evaporated. The goal is to develop a slight caramelization on the meat for a richer flavor and appealing texture.
Add Sauces & Seasoning:
Once the beef is browned, pour in the soy sauce, fish sauce, and oyster sauce. Add the brown sugar and stir thoroughly so the sauces evenly coat the meat. Allow the mixture to cook for another 2–3 minutes, letting the flavors meld and the sauce slightly thicken to a glossy consistency. You’ll notice a deep, savory aroma filling the kitchen as the sauce balances saltiness with a subtle sweetness from the sugar.
Remove the pan from the heat and stir in the fresh Thai basil leaves. The residual warmth will wilt the leaves in about 30 seconds, releasing their distinct herbal scent. This final touch infuses the dish with a signature Thai flavor that complements the beef perfectly.
