Description
Thai Basil Beef, also known as Pad Krapow Nua, is a fast, flavorful stir-fry that brings the bold, aromatic flavors of Thai cuisine to your dinner table in under 30 minutes. Juicy ground beef is cooked with garlic, chilies, soy sauce, and fish sauce, then tossed with fragrant Thai basil leaves for a dish that’s spicy, savory, and slightly sweet. Served over steamed jasmine rice and topped with a crispy fried egg, it’s the ultimate comfort food with a punch of heat and freshness.
Ingredients
-
1 lb (450g) ground beef (85–90% lean works best)
-
2 tablespoons vegetable oil
-
4 cloves garlic, minced
-
2–3 Thai bird’s eye chilies, finely chopped (adjust for heat)
-
1 small onion, sliced
-
1 red bell pepper, thinly sliced (optional)
-
2 tablespoons soy sauce
-
1 tablespoon fish sauce
-
1 tablespoon oyster sauce
-
1 teaspoon dark soy sauce (for color, optional)
-
1 teaspoon sugar (brown or white)
-
1/4 cup water or beef broth
-
1 cup fresh Thai basil leaves (holy basil if available)
Instructions
-
Prepare the sauce. In a small bowl, whisk together soy sauce, fish sauce, oyster sauce, dark soy sauce (if using), sugar, and water/broth. Set aside.
-
Cook the aromatics. Heat oil in a wok or large skillet over medium-high heat. Add garlic and chilies, stir-frying for about 30 seconds until fragrant.
-
Brown the beef. Add ground beef and cook, breaking it apart with a spatula, until no longer pink and slightly browned.
-
Add vegetables. Stir in onion and bell pepper. Cook for 2–3 minutes until softened but still crisp.
-
Add sauce. Pour the prepared sauce over the beef and stir to coat evenly. Let simmer for 2 minutes to allow flavors to meld.
-
Finish with basil. Turn off the heat and toss in the Thai basil leaves. Stir until wilted and fragrant.
-
Serve. Spoon over steamed jasmine rice and top with a crispy fried egg if desired. Garnish with lime wedges.
- Prep Time: 10 minutes
- Cook Time: 15 minutes