Thai-Inspired Basil Beef Bowls

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 136.

	this recipe	typical

Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

454 g	1 lb. (90% lean) ground beef
54 g	4 tbsp. neutral oil, divided
	Kosher salt
68 g	1/4 c. oyster sauce
64 g	1/4 c. reduced-sodium soy sauce
63 g	3 tbsp. molasses
34 g	2 tbsp. fish sauce
12 g	1 tbsp. granulated sugar
120 g	1 red bell pepper, seeds and ribs removed, sliced into 1/4"-thick strips
61 g	1 medium carrot, cut into 2" matchsticks
	2 red Fresno chiles, sliced into rings
	3 scallions, green and white parts separated, sliced
6 g	2 cloves garlic, sliced
6 g	1 tbsp. chopped peeled ginger
28 g	1 oz. fresh basil leaves (about 1 1/2 c. packed)
200 g	4 large eggs
	Cooked white rice, for serving

Method: 6 steps, published by www.delish.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“<p>I had to do adjustments for this recipe for my sensitive stomach. The first time I cooked it I used 80% lean because it was the cheapest. But I only used 1 tbsp of olive oil and the rest of the beef oil made it really oily and it was too salty. This time ar” — a cook, 3★

“<p>Really good flavor! I didn't have Fresno chiles, so I used Chipotle peppers instead. It does need some adjustments on the oyster and fish sauce. Usually when I cook with those ingredients, the "fishy" taste mixes with the other flavors well enough that it d” — a cook, 4★