Thai Style Ground Beef Bowls with Asian Carrot Salad

The ultimate 20-minute weeknight dinner! These fresh and colorful Thai Style Ground Beef Bowls combine the spicy, sweet, sour, and savory flavors of Thai cuisine in every bite. Topped with a crispy spring Asian Carrot Salad and tossed in a zesty prik nam pla sauce, this easy beef and rice recipe is budget-friendly and far better than takeout.

Unlike Pad Kraprow Gai, which uses chicken and Thai holy basil, all the ingredients for this beef Buddha bowl can be found at your local grocery store. You can really make it your own unique Buddha plate by using any vegetables you have on hand for the slaw. The crunchy Asian carrot salad adds a pop of freshness to the cozy beef and rice. It's the perfect way to transition from winter to spring!

We originally posted this recipe on March 21, 2018 and have updated it on February 2025 to add more recipe tips, photos and video to make this easy Thai inspired recipe.

Ground Beef Stir Fry Ingredients

Ground Beef – We used a lean ground beef.  However, you could also use ground chicken, turkey, pork or even crumbled firm tofu. If you decide to use sliced beef, like in our beef and peppers stir fry, be sure to cut thin and slice against the grain and marinate.

Aromatics – Garlic- but of course! Ginger and chili garlic sauce or Sriracha add a punch of flavor, spice, and aroma.

Sweet Basil – We used fresh regular Italian sweet basil as this is the most common basil in the US. It gives the beef a mildly minty, licorice, and peppery flavor. You can also use 1 teaspoon of dried basil or skip it all together.  If you have access to Thai holy basil, then please use that!

Honey – or maple syrup to sweeten. You can also substitute with brown sugar if desired, but we wanted to minimize the refined sugar.

Fish Sauce –If you need to keep this gluten-free, we used the Red Boat brand fish sauce.

Oyster Sauce – Yep – you can find this even in Walmart. If you are looking for a gluten free oyster sauce, we have used the Lee Kum Lee gluten free option with good results.

Lime Juice – just at the end of the stir fry gives this Thai beef recipe that little kick of acid.

Thai Carrot Salad Ingredients

Carrots – We used a vegetable peeler to get those delicious thin slices.

Other Veggies of Choice such as sliced radishes, cucumbers, julienned snow peas, green onions, cabbage, or any crisp veggies in your refrigerator are delicious in this Thai carrot salad.

Prik Nam Pla (also known as the Essential Thai Condiment) it the BEST dressing for the Asian carrot salad and a mouthwatering topping for these Thai ground beef bowls. Perfectly balanced with fish sauce, lime juice, garlic, chilis, and a touch of brown sugar.

How To Make a Beef Buddha Bowl

• Steam rice and stir together the prik nam pla sauce ingredients.

• Assemble the Thai carrot slaw salad and drizzle with prik nam pla sauce.
• Stir fry the ground beef with aromatics and sriracha (or garlic chili) sauce. Add in honey, fish sauce, oyster sauce, basil and drizzle with a little lime juice.

• Add cooked rice to the buddha bowl.
• Top with Thai style ground beef basil and Asian slaw.

• Garnish with toasted ground peanuts, chili peppers and green onions as desired.

Comforting Recipes Between the Seasons

When we are stuck between winter and spring, we still crave warming foods but want to lighten up. Recipes that are warming but have fresh herbs and veggies like quick beef pho and Pad Thai are some of our favorites. This stir-fried Thai basil beef served over hot and steamy rice satisfies your cravings for a warm and cozy dinner. Whilst the refreshing Asian slaw on top, celebrates the coming of spring.  You have the best of both worlds right there.

Please take care of yourself during the change of seasons. Your body and especially your liver needs extra special care and love during the transition between winter and spring.