Name: Thai Beef with Basil (Pad Krapow)
Ingredients: 1 cup beef broth 2-inch piece of fresh ginger, peeled and grated or minced 5 garlic cloves, grated or minced ¼ cup oyster sauce (you can find it in the Asian section of your store) 1 TBSP fish sauce 3 TBSP soy sauce 1 TBSP molasses 3 tsp granulated sugar Lots of freshly cracked black pepper 1 to 1.5 lbs. ground beef (you can also use pork or chicken, or a combo) 1 TBSP + 2 tsp cooking oil of your choice (I use grapeseed) 2 shallots, thinly sliced 1 Thai red chili, seeded and thinly sliced into rings (or 3 – 4 small sweet peppers, for mild) 1 cup mung bean sprouts, plus more for topping 2/3 cup finely chopped Thai basil, plus more for topping (or whatever basil you can find) For serving: Optional fried egg, cooked Jasmine rice, chopped cucumber, steamed green beans, extra mung bean sprouts, extra fresh basil

Thai Beef with Basil (Pad Krapow)

Print Recipe

A quick and massively flavorful Thai stir fry of minced beef (or chicken or pork), flavored with garlic and lots of fresh basil. This is traditionally a spicy dish, but you can make it as spicy (or not) as you like.

Author: Lauren McDuffie
Yield: Serves 4

Ingredients

Scale

1 cup beef broth

2-inch piece of fresh ginger, peeled and grated or minced

5 garlic cloves, grated or minced

¼ cup oyster sauce (you can find it in the Asian section of your store)

1 TBSP fish sauce

3 TBSP soy sauce

1 TBSP molasses

3 tsp granulated sugar

Lots of freshly cracked black pepper

1 to 1.5 lbs. ground beef (you can also use pork or chicken, or a combo)

1 TBSP + 2 tsp cooking oil of your choice (I use grapeseed)

2 shallots, thinly sliced

1 Thai red chili, seeded and thinly sliced into rings (or 3 – 4 small sweet peppers, for mild)

1 cup mung bean sprouts, plus more for topping

2/3 cup finely chopped Thai basil, plus more for topping (or whatever basil you can find)

For serving: Optional fried egg, cooked Jasmine rice, chopped cucumber, steamed green beans, extra mung bean sprouts, extra fresh basil

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Instructions

To make the sauce, combine the beef broth, ginger, garlic, oyster sauce, fish sauce, soy sauce, molasses, sugar, and pepper in a large bowl. Whisk to combine and let this sit while you brown the beef.
Add the oil to a large, deep-sided skillet over med-high heat. When it’s shimmering hot, add the ground beef, season it lightly with salt, and spread it out a bit and then leave it alone to get nice and brown for a few minutes. Flip and allow it to fully cook/brown on all sides; takes about 5 minutes. Drain the beef into a colander and return the pan to the stove. Reduce the heat to medium.
Add another couple teaspoons of cooking oil to the pan and add the shallots and sliced pepper. Saute for a couple of minutes until tender and add the beef back into the pan. Add the sauce to the pan, stir to coat everything, and allow the contents of the pan to simmer and bubble until nice and reduced; about 8 to 10 minutes, stirring occasionally. You want the sauce to coat the meat, but this won’t be a super saucy dish. The more you cook it down, the more intense the flavor – which is what you want.
When the sauce has reduced for about 8 to 10 minutes, stir in the mung beans and ⅔ cup of the shredded basil. Serve the finished Pad Kra Pow with rice and the suggested toppings.

Find it online: https://mykitchenlittle.com/2021/03/02/thai-beef-with-basil-pad-krapow/