​​Without a doubt, a dinner that’s going to check all the boxes when you’re too tired to cook is a veggie-packed stir-fry. This basil beef stir-fry leans hard on summer vegetables, and you can still pull it off on the nights that you’re beat. It’s heavily inspired by classic Thai basil beef (though it takes some liberties to make it faster, less effort, and even more weeknight friendly) and uses a simple four-ingredient sauce that’s just the right balance of savory, salty, and sweet.

While it’s great all year round, I happen to particularly love it in the summer when bell peppers and basil are in their prime and they’re easy to find, extra flavorful, and often less expensive. This dish has easy prep, is quick cooking, and the leftovers are totally delicious for days. You can even get a head start by cutting the pepper and onion a day in advance. And if you’re looking for a lot of leftovers, this stir-fry is easy to scale up.

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Key ingredients in basil beef

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Basil Beef

Serves 3 to 4

2 tablespoons soy sauce or tamari

2 tablespoons freshly squeezed lime juice (1 1/2 medium limes)

1 tablespoon fish sauce

1 tablespoon packed light or dark brown sugar

2 tablespoons olive oil, divided

1 pound lean ground beef

1/4 teaspoon kosher salt, plus more as needed

1/4 teaspoon freshly ground black pepper, plus more as needed

1 large bell pepper, preferably red, orange, or yellow, thinly sliced (about 2 cups)

1 small yellow onion, thinly sliced (about 1 cup)

5 cloves garlic, minced

1 packed cup fresh basil leaves (1 small bunch)

Cooked rice, for serving (optional)

1. Whisk 2 tablespoons soy sauce, 2 tablespoons lime juice, 1 tablespoon fish sauce, and 1 tablespoon packed brown sugar together in a small bowl until the sugar is dissolved.

2. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat until shimmering. Add 1 pound lean ground beef and season with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook, breaking up the meat into medium pieces, until browned and cooked through, 5 to 7 minutes. Transfer to a plate.

3. Heat the remaining 1 tablespoon olive oil in the same skillet. Add 1 thinly sliced large bell pepper and 1 thinly sliced small yellow onion. Cook, stirring occasionally, until the onions are softened, 3 to 5 minutes. Stir in 5 minced garlic cloves and cook until fragrant, about 30 seconds.

4. Stir the sauce again. Add the beef and any accumulated juices on the plate and the sauce to the skillet and stir to combine.

5. Remove the skillet from the heat. Stir in 1 packed cup fresh basil leaves until just wilted. Taste and season with more kosher salt and black pepper as needed.

Recipe note: Refrigerate leftovers in an airtight container for up to four days.

(Kelli Foster is a culinary producer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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