Crockpot Thai Basil Beef.

Crockpot Thai Basil Beef Sesame Rice Bowls.
You’re going to love these easy, colorful bowls! The most delicious spicy-salty-sweet Thai flavors and made almost entirely in the crockpot. The beef (or chicken, if you prefer) slow cooks all day in a sweet Thai basil chili sauce. It’s then served over bowls of fluffy coconut sesame rice. Finish each bowl with fresh basil, a sprinkle of peanuts, and plenty of veggies for that perfect balance of flavor and texture.

Yep, we’re only a few days into September and I’m already reaching for my crockpot. Honestly, I’ve been using it nonstop over the past month. I’ve been testing new recipes, both for fall and for some exciting projects to come. But I have to say, these rice bowls might just be one of my favorites.

They’re inspired by a Thai basil beef recipe I shared years ago, but this version is made even easier thanks to the crockpot. Just drop everything in, let it cook all day, and come home to dinner ready and waiting. I love topping the coconut rice with the saucy beef and adding in seasonal veggies like bell peppers, broccoli, or even your summer zucchini. It’s a simple and satisfying weeknight dinner that everyone always loves!

Here are the details

Ingredients 

• ground beef
• black pepper
• garlic
• ground ginger
• Chinese 5-spice
• tamari/soy sauce
• Thai chili sauce
• red bell peppers
• broccoli
• fresh cilantro
• fresh sweet basil (or Thai basil if you have it)
• white rice – or use your favorite variety
• toasted sesame seeds
• peanuts

Special Tools

This recipe calls for a crockpot. If you don’t have a crockpot, make this recipe here! Other than that, nothing fancy here!

Steps

Step 1: Set it and go

Set your crockpot to high. Add the beef, garlic, ginger, Chinese five spice, tamari, Thai chili sauce, and a pinch of black pepper. Toss in the red pepper as well.

Give everything a quick stir to break up the meat and coat it in the sauce. Cover and cook on low for 4–6 hours or on high for 2–3 hours.

Note: My crockpot can actually cook the raw beef through in about 2 hours on high, so keep in mind that cook times can vary depending on your machine. Adjust as needed.

Also, I like my red peppers to be really cooked down. If you prefer them to stay a little more crisp, wait and add them in with the broccoli in Step 2.

Step 2: Stir in the greens and herbs

Once the beef is fully cooked (or when you’re ready to serve), stir in the broccoli, cilantro, and basil. I usually add another pinch of pepper here too. Salt if you feel it needs it, though I find the sauce salty enough as is.

Cover and cook just until the broccoli is tender and the sauce has thickened slightly.

Step 3: Build your bowls

Start with a base of coconut rice and a sprinkle of toasted sesame seeds. Spoon the saucy beef over the top, then finish each bowl with roasted peanuts and plenty of fresh basil (Thai basil if you can find it).

These bowls come together so quickly, they’re full of flavor, and the color is just so pretty. Truly the best kind of recipe!

Something special to note

Since most store-bought sweet Thai chili sauces are packed with sugar, I like to make my own. My version is a quick mix of honey, chili paste, a little ketchup, plus garlic, ginger, and lime. It’s super simple, and such a fun, healthier swap if you want to try it (recipe included in the Notes section of the recipe).

Looking for other quick weeknight dinners? Here are some favorites:

Chili Crisp Chicken Mango Cucumber Rice Bowl

30 Minute Caramelized Shallot Beef Ramen Noodles

Healthier Homemade One Pot Hamburger Helper

Coconut Popcorn Chicken with Sweet Thai Chili Lime Sauce

30 Minute Sticky Thai Meatballs with Sesame Noodles

Better Than Takeout Sweet Thai Basil Chicken

Spicy Chipotle Honey Salmon Bowls

Lastly, if you make this Crockpot Thai Basil Beef, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Crockpot Thai Basil Beef

3.45 from 29 votes

6

by Tieghan Gerard

calories 574kcal

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Prep10 minutes mins

Cook3 hours hrs

Total3 hours hrs 10 minutes mins

Saucy, flavorful beef slow-cooked with Thai basil chili sauce and served over coconut sesame rice!

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Ingredients 

1x2x3x

• ▢ 1 1/2 pounds ground beef, or chicken or pork
• ▢ black pepper
• ▢ 6 cloves garlic, chopped
• ▢ 2 teaspoons ground ginger
• ▢ 1 teaspoon Chinese 5 Spice
• ▢ 1/2 cup tamari or soy sauce
• ▢ 1/2 cup Thai chili sauce , (homemade in notes)
• ▢ 2 red bell peppers, sliced
• ▢ 2 cups chopped broccoli
• ▢ 1 cup cilantro, chopped
• ▢ 1/2 cup Thai basil, chopped
• ▢ 3-4 cups steamed rice
• ▢ 1/3 cup chopped roasted peanuts
• ▢ 2 tablespoons toasted sesame seeds

Instructions 

• 1. Set your crockpot to high. Drop in the raw meat and break it up with a fork. Add the garlic, ginger, Chinese 5 spice, tamari/soy sauce, Thai chili sauce, and season with pepper. Stir, breaking up the meat. Add the red peppers. Cover and cook on low for 4-6 hours or on high for 2-3 hours.

  2. During the last 20 minutes of cooking, crank the heat to high. Stir in the broccoli, cilantro, and basil. Let cook on high until the the sauce thickens slightly and the broccoli is steamed.

  3. Divide the rice among bowls and top with sesame seeds. Spoon the beef and sauce over the rice. Add peanuts and additional basil.

Notes

Homemade Sweet Thai Chili Sauce: Mix 1/3 cup honey, 2 tablespoons ketchup, 1-2 tablespoons chili sauce, 2 teaspoons lime zest, 2 tablespoons lime juice, 1 tablespoon rice vinegar, 2 teaspoons tamari or soy sauce, 1 tablespoon grated ginger, and 1 clove grated garlic in a glass jar. Shake or stir well. Use as directed. 

Coconut Rice: Combine 1 (14 ounce) can of coconut milk, 3/4 cup bone broth or water, and 2 tablespoons ghee or butter in a medium pot. Bring to a low boil. Add 2 cups of jasmine rice and a pinch of salt. Stir to combine, cover, then turn the heat down to the lowest setting possible. Allow the rice to cook for 10 minutes on low, then turn the heat off completely. Let the rice sit, covered, for another 15-20 minutes (don’t take any peeks inside!). Remove the lid and fluff the rice with a fork.

Nutrition

Calories: 574kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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