Ingredients
- 2 1/2 lb beef stew meat or chuck, cut into 1 1/2-inch pieces
- 1/3 cup low-sodium soy sauce
- 2 tbsp fish sauce
- 2 tbsp brown sugar
- 4 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 2 Thai bird chiles (or 1/2 tsp red pepper flakes)
- 1 large onion, sliced
- 1 cup beef broth
- 2 bell peppers (red and yellow), sliced
- 1 1/2 cups loosely packed Thai basil leaves
- 1 tbsp cornstarch mixed with 2 tbsp water (optional)
- Cooked jasmine rice, for serving
- Lime wedges, for serving
Instructions
- Season the beef. Toss the beef with the soy sauce, fish sauce, brown sugar, garlic, ginger, and chiles in a 6-quart slow cooker until evenly coated.
- Add aromatics. Scatter the sliced onion over the beef and pour in the beef broth. Do not add the bell peppers or basil yet — they go in at the end to stay vibrant.
- Cook low and slow. Cover and cook on LOW for 6–7 hours (or HIGH for 3 1/2–4 hours), until the beef is fork-tender.
- Thicken if you like. For a glossier sauce, stir in the cornstarch slurry and cook on HIGH for 15 minutes until slightly thickened.
- Finish fresh. Stir in the bell peppers, cover, and cook 15 more minutes until just tender-crisp. Turn off the heat and fold in the Thai basil until wilted and fragrant.
- Serve. Spoon generously over jasmine rice with lime wedges for squeezing. Extra basil on top is never wrong.
💡 Thai basil smarts
Thai basil (with its anise-like bite) is traditional, but sweet Italian basil works in a pinch — add it off the heat so it stays bright. Fish sauce is the soul of the sauce; do not skip it, and do not fear it — it melts into savory depth, not fishiness. Control the heat with the chiles: two Thai birds is medium, one is mild. Leftovers are phenomenal the next day as the flavors deepen overnight.
Common questions
Can I make this spicier or milder?
Yes — add more Thai chiles or a spoonful of sambal oelek for heat, or use just a pinch of red pepper flakes for a mild version the whole family enjoys.
What is the difference between Thai basil and regular basil?
Thai basil has a sweet, anise-clove flavor that stands up to bold sauces. Sweet basil is a fine substitute; holy basil is even more traditional if you can find it.
Can I use a different cut of beef?
Chuck or stew meat is ideal for long braising. Short ribs are luxurious here too. Avoid lean cuts like sirloin — they dry out over long cooks.
How do I store leftovers?
Refrigerate up to 4 days. The beef reheats beautifully; add the basil fresh when serving leftovers so it stays vibrant.
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