Description
Spicy Thai basil beef (pad kra pao) delivers explosive flavors straight from Bangkok’s bustling street kitchens. Fragrant herbs, sizzling meat, and bold seasonings create a quick meal that whisks you through Thailand’s culinary landscape with each delicious bite.
Ingredients
Scale
Protein:
- 1 (450g) ground beef (or thinly sliced flank steak)
Vegetables and Aromatics:
- 4 cloves garlic (minced)
- 2 Thai red chilies (sliced, adjust for spice level)
- ½ small onion (sliced, optional for sweetness)
- 1 red bell pepper (sliced, optional for color & crunch)
- 1 cup fresh Thai basil leaves (or regular basil if unavailable)
Sauces and Seasonings:
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce (light or low-sodium preferred)
- 1 tablespoon fish sauce (adds umami, but optional)
- 1 teaspoon dark soy sauce (for deep color, optional)
- 1 tablespoon brown sugar or honey (balances the flavors)
- ¼ cup water or beef broth
- 1 tablespoon vegetable oil (or sesame oil)
Serving Suggestions:
- Steamed jasmine rice
- Fried eggs (optional but traditional!)
- Extra Thai basil & red chilies (for garnish, optional)
Instructions
- Combine oyster sauce, soy sauce, fish sauce, dark soy sauce, brown sugar, and water in a small vessel, whisking thoroughly to create a harmonious flavor profile.
- Let the sauce mixture rest while preparing other ingredients, allowing the flavors to meld and intensify.
- Heat a wok or large skillet over high flame, ensuring the cooking surface is scorching hot for optimal searing.
- Rapidly stir-fry minced beef in the blazing hot pan, breaking it into small, uniform crumbles to achieve a crispy exterior.
- Push the browned beef to one side of the pan, creating space to sauté chopped garlic and chili peppers until fragrant and slightly golden.
- Integrate the beef back into the pan with the aromatic garlic and peppers, thoroughly mixing to distribute flavors evenly.
- Pour the prepared sauce mixture over the beef, allowing it to caramelize and coat each morsel with a glossy, savory glaze.
- Toss in fresh Thai basil leaves, stirring quickly to prevent wilting while releasing their intense, peppery aroma.
- Remove from heat immediately, ensuring the basil leaves are just slightly wilted but retain their vibrant green color and robust flavor.
- Plate the sizzling Thai basil beef over steamed jasmine rice, garnishing with additional fresh basil leaves for a burst of authentic Thai cuisine.
Notes
- Customize heat levels by adjusting the number of Thai chilies, ranging from mild to extremely spicy for adventurous palates.
- Select fresh Thai basil leaves for authentic flavor, ensuring they’re vibrant green and fragrant before adding to the dish.
- Achieve restaurant-style wok hei (smoky flavor) by using high heat and quickly stir-frying ingredients to prevent overcooking the meat.
- Opt for ground chicken or turkey as lean protein alternatives that work perfectly with the same bold seasonings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg