Reviewed: May 13, 2012

what an awesome recipe! My favorite Thai dish is Ground Beef Basil, and I have been trying to make it at home several times in vain. When I saw this recipe, I thought this might work with ground beef as well, although one review seemed to think otherwise. I thought to give it a try, and wow, voila, my favorite recipe was born!!! I added 1/4 cup of onions for beef, and used vegetable oil. Used orange & yellow peppers (1/4 cup respectively), used 5 jalapeno peppers instead of Thai Chiles, and increased soy sauce and fish sauce to 3tbsns each. I also added 2tbsns of lime juice. I like it hot, but my husband loves medium, so I added a few more jalapenos for my plate. YUMMY! A restaurant grade! Love it!!!! Thank YOU!

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Reviewer:

LazyJane

Reviewed: Feb. 8, 2012

I really liked this, but I made a lot of changes based on others' suggestions. I substututed chile paste for the chilies and used sesame oil. I added slivered celery, carrots, onion and green pepper and also oyster sauce (couldn't find my fish sauce). Served over rice -- delicious!!

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Reviewer:

susieq68

Cooking Level: Expert

Living In: Cooksville, Maryland, USA

Reviewed: Jan. 21, 2012

This was really good. I added an onion and a slivered carrot, as well as a bit of ginger. Served it over nappa cabbage cooked with a Japanese inspired sauce and some buckwheat noodles.

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Reviewer:

jae

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Reviewed: Dec. 26, 2011

Good, but ours was very salty and rather bland. Rather than follow the recipe, I think I would 'wing it' if I tried it again.

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Reviewer:

Good EatNZ

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Cooking Level: Expert

Home Town: Yuba City, California, USA

Living In: Christchurch, Canterbury, New Zealand

Reviewed: Nov. 17, 2011

used turkey instead of chicken. i added a few extra peppers for some extra spice. it was good, 3.5-4 stars. probably will do it again sometime.

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Reviewer:

mcol0314

Reviewed: Oct. 25, 2011

AMAZING!! I made this exactly as the recipe states and it's delicious, wouldn't change a thing! Thanks for submitting.

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Reviewer:

Trista

Reviewed: Aug. 29, 2011

So good! Added carrots and zucchini. Husband (who dosn't like chicken) LOVED it! Will make again and again!

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Reviewer:

Mel

Cooking Level: Intermediate

Living In: Bremerton, Washington, USA

Reviewed: Aug. 16, 2011

just made this. turned out wonderful!! Used oyster sauce instead of fish sauce and added sliced babybell peppers. will make again!!

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Reviewer:

soupson

Reviewed: Aug. 8, 2011

Easy! I would recommend using low sodium soy sauce or Braggs Liquid Amino (tastes just like soy sauce!) if salt is an issue. I have Asian Fish sauce, which is probably salty on it's own and regular soy sauce is salty. So I will take my own advice next time. That would be my only complaint, if you can call it that!

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Reviewer:

BEADED66

Reviewed: Jul. 4, 2011

Thanks, this was so easy and tasty. I was worried about the heat from the nearly raw sliced Thai chilies so I added them to the hot oil whole and left them in to cook until the end. You can take them out any time during the cooking if you like, or use fewer than 12. I used the orange ones which I believe are milder than the green chilies. Still came out nicely hot. You may not want to eat them whole - too hot! Family member made that mistake. Had no peanut oil so used 1 TBSP grapeseed oil in my nonstick wok and at the end added a little sesame oil as suggested by other reviewers. I did add some sliced yellow bell pepper and 1 inch white pieces of green onion (scallion) to the hot oil at the beginning as well, for more veggies. I added the sliced green parts of the onion with the basil at the end. I also stirred in some sweet chili sauce at the end and a splash of limeade (no fresh limes around). Hubby says this is a keeper recipe! Next time will try to buy Thai basil as reviewers say it makes it really authentic tasting. Didn't know there was a difference!

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