Thai Basil Beef with Rice Noodles (GF)

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 320.9
  • Total Fat: 7.3 g
  • Cholesterol: 36.1 mg
  • Sodium: 609.0 mg
  • Total Carbs: 42.8 g
  • Dietary Fiber: 0.6 g
  • Protein: 21.3 g

View full nutritional breakdown of Thai Basil Beef with Rice Noodles (GF) calories by ingredient
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Number of Servings: 6


    250 g of beef, sliced skirt steak or ground
    1 red chili, roughly chopped
    5 garlic cloves, roughly chopped
    1.5 tbsp fish sauce
    2 tbsp soy sauce
    1 tbsp oyster sauce (if you have any GF)
    1 cup of fresh basil leaves
    1 large chili sliced
    1 handful of green beans or roughly 2 bell peppers
    2 tbsp extra virgin olive oil
    Rice Sticks or you can use rice


I would actually suggest cooking the bell peppers first before putting in the beef.

Cook the rice sticks by boiling water, taking the water off the stove, putting the rice sticks in the just boiled water and cover for 2 minutes, then drain and add into pan with veggies and beef to finish cooking.


Start by pounding up a roughly chopped red chili pepper and 3 cloves of garlic in a mortar and pestle with a pinch of kosher salt til they release their oils and fragrance. The coarse grain of the salt will help season as well as provide some texture while you pound the chile and garlic.

Next, in a small bowl, combine 1 tablespoon each of soy sauce, fish sauce and oyster sauce. Mix well and set aside.

In a wok or frying pan heat up 1 tablespoon of oil on high til it starts to smoke, then add the chilli garlic mix. Stir well for about a minute until it starts to smell really fragrant. Add 250g of sliced skirt steak and keep everything moving as you continue cooking for another minute. Next, add the sauce mixture and combine.

Next, stir in a handful of green beans (or long beans) and a sliced chili pepper. Finish off with adding 1 cup of fresh basil leaves. Mix to combine, then give a final taste. You shouldn’t need salt since you have fish sauce, but if it’s a little too spicy, balance it out with a touch of palm or brown sugar.

Serving Size: 6 servings of roughly 2-3 cups

Number of Servings: 6

Recipe submitted by SparkPeople user KAMALAPATON.

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