Thai Basil Beef Bowls with Fried Eggs
- 25 mintotal time
- $3.82£2.88a serving
- 770725calories
- 3437 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Garlicky stir-fried beef with soy and plenty of basil, over rice noodles with a crisp-edged fried egg.
Ingredients
Serves 4.
- 9 oz flat rice noodles
- 1 tbsp fish sauce
- 1 lb ground beef (80/20)
- 1 yellow onion, thinly sliced
- 1 bell pepper, red, thinly sliced
- 4 garlic cloves, finely chopped
- 1 bunch basil, leaves picked
- 4 large eggs
- 1 cucumber, sliced
- 1 lime, cut into wedges
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 3 tbsp vegetable oil
Contains: egg, fish, soy. Check the label: wheat (gluten). Always read the labels if you cook for someone with an allergy.
Method
- Soak the rice noodles in a large bowl of just-boiled water for 6–8 minutes until tender but still springy. Drain, rinse with cold water and drain well.
- Mix the soy sauce, fish sauce, brown sugar and 2 tablespoons of water in a cup.
- Heat 1 tablespoon of the vegetable oil in a wok or large frying pan on high heat. Add the ground beef and cook for 5–6 minutes, breaking it up, until browned and cooked through with no pink remaining (160°F). Wash your hands after handling the raw meat. Add the yellow onion, bell peppers and garlic and stir-fry for 2 minutes.
- Pour in the sauce and toss for 1 minute, then take off the heat and stir in the basil until just wilted.
- Meanwhile, heat the rest of the oil in a frying pan on medium-high heat and fry the eggs for 3–4 minutes, spooning a little hot oil over, until the edges are crisp, the whites set and the yolks as firm as you like. Cook the yolks until firm for pregnant women and young children.
- Divide the noodles between bowls, spoon over the beef and top each with a fried egg. Serve with the cucumber and lime wedges.
Leftovers: The beef keeps in the fridge for 2 days; reheat until piping hot. Fry the eggs and soak the noodles fresh.
Ingredients
Serves 4.
- 250 g flat rice noodles
- 25 ml fish sauce
- 500 g beef mince (20% fat)
- 1 onion, thinly sliced
- 1 pepper (red, yellow or green), red, thinly sliced
- 4 garlic cloves, finely chopped
- 1 basil (pack), leaves picked
- 4 eggs
- 1 cucumber, sliced
- 1 lime, cut into wedges
- 2 tbsp soy sauce
- 1 tbsp soft brown sugar
- 3 tbsp vegetable oil
Contains: egg, fish, soya. Check the label: gluten. Always read the labels if you cook for someone with an allergy.
Method
- Soak the rice noodles in a large bowl of just-boiled water for 6–8 minutes until tender but still springy. Drain, rinse with cold water and drain well.
- Mix the soy sauce, fish sauce, soft brown sugar and 2 tablespoons of water in a cup.
- Heat 1 tablespoon of the vegetable oil in a wok or large frying pan on high heat. Add the beef mince and cook for 5–6 minutes, breaking it up, until browned and cooked through with no pink remaining (71°C). Wash your hands after handling the raw meat. Add the onion, peppers and garlic and stir-fry for 2 minutes.
- Pour in the sauce and toss for 1 minute, then take off the heat and stir in the basil until just wilted.
- Meanwhile, heat the rest of the oil in a frying pan on medium-high heat and fry the eggs for 3–4 minutes, spooning a little hot oil over, until the edges are crisp, the whites set and the yolks as firm as you like. Cook the yolks until firm for pregnant women and young children.
- Divide the noodles between bowls, spoon over the beef and top each with a fried egg. Serve with the cucumber and lime wedges.
Leftovers: The beef keeps in the fridge for 2 days; reheat until piping hot. Fry the eggs and soak the noodles fresh.
Nutrition per serving
| Calories | 770 |
|---|---|
| Protein | 34 g |
| Carbohydrate | 65 g |
| Fat | 41 g |
| Fiber | 3 g |
| Sodium | 1068 mg |
| Calories | 725 |
|---|---|
| Protein | 37 g |
| Carbohydrate | 61 g |
| Fat | 36 g |
| Fibre | 4 g |
| Sodium | 1092 mg |
Worked out from the ingredients, 428 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $3.82 a serving in the US (range $2.92–$5.07) and £2.88 in the UK (range £2.20–£3.81). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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