Thai Basil Ground Pork and Green Beans
Ground pork, a handful of green beans, and one hot pan turn into a bold, savory dinner in about 20 minutes. This Thai Basil Ground Pork skips the takeout markup and still delivers that punchy, garlicky, chili-kissed flavor you crave on a busy night.
The ingredients are cheap on purpose. Ground pork is one of the most affordable proteins at the store, and green beans stay budget-friendly year round, fresh or frozen. The sauce is just soy sauce and pantry chili flakes, so there is no long shopping list to fund. You get restaurant-style flavor for a fraction of the price of a delivery order.
It is nutritionally solid too. Each serving packs around 21 grams of protein to keep you full, plus real vegetables in every bite. The dish is naturally low in carbs on its own, so you control the portion of rice you add. It is fast, filling, and honest food you can feel good about putting on the table.
Why You’ll Love This Recipe
- Cheap and cheerful. Ground pork and green beans keep the whole meal wallet-friendly, even for four people.
- Ready in about 20 minutes. One pan, quick browning, and a fast steam. Dinner lands faster than delivery.
- High protein, low fuss. Around 21 grams of protein per serving with almost no carbs before you add rice.
- Big, bold flavor. Garlic, chili, and fresh basil bring serious takeout vibes to your kitchen.
Fabian’s Budget & Health Tip: Swap in frozen green beans when fresh ones are pricey. They are picked and frozen at peak ripeness, so they hold their nutrients and cost less. Add them straight from the freezer, skip the splash of water, and let the extra moisture steam them for you. For a leaner plate, reach for 90/10 ground pork or even ground turkey. You cut the fat without losing that savory, satisfying bite.
Ingredients (Serves 4)
- 1 lb ground pork (450 g)
- 2 cups green beans, trimmed and cut into bite-size pieces (about 8 oz / 225 g)
- 4 cloves garlic, minced
- 2 tbsp soy sauce (30 ml)
- 1 tbsp neutral cooking oil (15 ml)
- 1 tsp chili flakes, or to taste (2 g)
- 1 packed cup fresh basil leaves (about 25 g)
Optional flavor boosters: 1 tsp sugar to round out the sauce, plus a splash of fish sauce or oyster sauce for deeper savory notes.
Step-by-Step Instructions
1. Prep your ingredients 🔪
Trim and cut your green beans into bite-size pieces. Mince the garlic and pull the basil leaves off their stems into a bowl. Get everything within arm’s reach. This dish moves fast once the pan is hot, so a set table means no scrambling.
2. Bloom the garlic 🧄
Heat the oil in a large skillet or wok over medium-high heat until it shimmers. Add the garlic and stir for about 20 seconds, just until it turns pale gold and your kitchen smells sharp and nutty. Do not let it brown or it will taste bitter.
3. Brown the pork 🥩
Add the ground pork and break it apart with a wooden spoon. Listen for a steady sizzle. Press the meat flat and let it sear undisturbed for a minute so it picks up golden, crispy edges. Keep stirring until no pink remains and the pork looks deeply browned, about 5 to 6 minutes.
4. Steam the green beans 🫛
Toss in the green beans and add a splash of water, roughly 2 tablespoons. It should hiss and steam right away. Cover the pan for 2 to 3 minutes. Lift the lid and check for beans that are bright green and crisp-tender, still with a little snap.
5. Build the sauce 🌶️
Pour in the soy sauce and sprinkle over the chili flakes. Stir everything together and let it bubble for a minute. Watch the liquid reduce and coat the pork in a glossy, savory glaze. Your kitchen should smell warm, spicy, and deeply savory now.
6. Fold in the basil 🌿
Turn off the heat. Add the basil leaves and fold them through the hot pork. Watch them wilt and go glossy in seconds, releasing that sweet, peppery aroma. Serve straight away over steamed rice.
Expert Troubleshooting and FAQs
What if my sauce is too thin or watery?
Too much liquid usually means the green beans have released extra water. Just crank the heat back up and let it bubble uncovered for another minute or two. Stir often and the sauce will reduce and cling to the pork. If you used frozen beans, skip the splash of water next time.
My garlic burned. How do I fix it?
Garlic goes from golden to bitter fast. If it scorches, it is best to wipe the pan and start the garlic step over, since burnt garlic will flavor the whole dish. Next time, keep the heat at medium and only bloom it for about 20 seconds before the pork goes in.
Can I make this without fresh basil?
Fresh basil gives the signature aroma, but you have options. Thai basil is ideal if you can find it. Sweet Italian basil works in a pinch. In a real bind, stir in a small handful of fresh spinach for color and a pinch of dried basil for flavor. It will not be identical, but it will still taste great.
Estimated Nutritional Facts (Per Serving)
Based on 4 servings, for the stir-fry alone (rice not included):
- Calories: ~350
- Protein: ~21 g
- Carbs: ~6 g
- Fats: ~28 g
Note: These numbers use standard ground pork. Choosing 90/10 pork or ground turkey lowers the fat and calories noticeably. Add roughly 200 calories and 45 grams of carbs per cup of cooked white rice if you serve it over rice.
Thai Basil Ground Pork and Green Beans
Ingredients
- 1 lb ground pork (450 g)
- 2 cups green beans, trimmed and cut into bite-size pieces (about 8 oz / 225 g)
- 4 cloves garlic, minced
- 2 tbsp soy sauce (30 ml)
- 1 tbsp neutral cooking oil (15 ml)
- 1 tsp chili flakes, or to taste (2 g)
- 1 packed cup fresh basil leaves (about 25 g)
Instructions
- 1. Prep your ingredients. Trim and cut your green beans into bite-size pieces. Mince the garlic and pull the basil leaves off their stems into a bowl. Get everything within arm's reach. This dish moves fast once the pan is hot, so a set table means no scrambling.
- 2. Bloom the garlic. Heat the oil in a large skillet or wok over medium-high heat until it shimmers. Add the garlic and stir for about 20 seconds, just until it turns pale gold and your kitchen smells sharp and nutty. Do not let it brown or it will taste bitter.
- 3. Brown the pork. Add the ground pork and break it apart with a wooden spoon. Listen for a steady sizzle. Press the meat flat and let it sear undisturbed for a minute so it picks up golden, crispy edges. Keep stirring until no pink remains and the pork looks deeply browned, about 5 to 6 minutes.
- 4. Steam the green beans. Toss in the green beans and add a splash of water, roughly 2 tablespoons. It should hiss and steam right away. Cover the pan for 2 to 3 minutes. Lift the lid and check for beans that are bright green and crisp-tender, still with a little snap.
- 5. Build the sauce. Pour in the soy sauce and sprinkle over the chili flakes. Stir everything together and let it bubble for a minute. Watch the liquid reduce and coat the pork in a glossy, savory glaze. Your kitchen should smell warm, spicy, and deeply savory now.
- 6. Fold in the basil. Turn off the heat. Add the basil leaves and fold them through the hot pork. Watch them wilt and go glossy in seconds, releasing that sweet, peppery aroma. Serve straight away over steamed rice.
