Fragrant Basil Beef over Rice

Pair With: Aquitania Lazuli

Watch the Episode Here.

The layers of cassis, mint and comphor in the elegant Lazuli are enhanced by the floral basil and aromatic ginger in this Asian-fusion dish.


  • 2 tablespoons vegetable oil

  • 3 cloves garlic, thinly sliced

  • 2 red chilies, seeded and thinly sliced

  • 1-inch chunk fresh ginger, peeled and grated or finely chopped

  • 1 pound ground beef

  • Kosher salt and freshly ground black pepper

  • 3 cups fresh basil leaves

  • 2 medium carrots, julienned or coarsely grated

  • 2 scallions, thinly sliced

  • 4 tablespoons soy sauce

  • 2 teaspoons brown sugar

  • Steamed rice or cooked rice noodles for serving


Heat 2 tablespoons oil in a large skillet over high heat. Add garlic, chilies and ginger. Cook until fragrant, about 30 seconds. Add ground beef and season with salt and pepper. Cook, breaking up with a spoon and pressing down firmly to help brown, until crisped and cooked through. Add 2 cups of basil leaves and carrots and cook about 2 minutes longer until carrots just soften. Add scallions, soy sauce and brown sugar and cook 1 minute longer.

Serve beef over rice or rice noodles and garnish with remaining basil leaves.

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