Beef and Basil Stir Fry (Pad Kra Pao)

flavorful, easy, spicy

If you have a pound of ground meat laying in the fridge and have no idea what to do with it, I got you. Make a very quick, very easy Pad Kra Pao.

Before you point out that I’m using the wrong kind of basil, let me start by saying this: this recipe is a simplified version (as if the traditional recipe couldn’t be more simple?!) of most pad kra pao recipes you find on the internet. This is intentional, since it’s meant to be whipped up for a very quick weeknight dinner when you just can’t be bothered cooking. For this reason, I’m using ingredients that can be easily found in most supermarkets.

What Is Pad Kra Pao?

Pad Kra Pao is a Thai stir-fry dish traditionally made with minced meat (often pork, chicken, or beef), garlic, Thai bird's eye chili, and holy basil. The dish is cooked in a hot wok, seasoned with fish sauce, soy sauce, and sugar, and served over rice. Often, a fried egg is placed on top, adding richness to the dish. It’s a quick and easy meal that perfectly balances salty, spicy, savory, and sweet flavors.

INGREDIENTS (2 servings)

• 1 lb (450g) ground beef (you can sub for ground pork or ground chicken)

• 2 tablespoons dark soy sauce

• 1 tablespoon light soy sauce

• 1 teaspoon mirin

• 2 teaspoon fish sauce

• 1 teaspoon oyster sauce

• 1 teaspoon Shaoxing wine

• 1 teaspoon brown sugar

• Handful of fresh basil, finely chopped + a bit more for garnish

• 2 finely diced red chilis (or three, if you want it spicy)

• 4 garlic cloves, minced

• 1 shallot, finely diced

• 2.8oz (80g) green beans, quartered

• 2 scallions, finely diced, white and green parts separated

• 1 tablespoon avocado oil

• 1 tablespoon cornstarch

• ½ lime

• Kosher salt

  Serve with white rice and, optionally, a fried egg

METHOD

1. This recipe comes together quickly, so get everything ready! Dice your veggies and get all your ingredients measured and ready to be used

   

   mise en place: sauce ingredients and fresh ingredients

2. Bring a pot of water to a boil. When water is boiling, add a very generous amount of salt. Add the green beans and boil for 6-8 minutes or until they’re soft. Remove and set aside

3. While the green beans boil, prepare the sauce. Add the dark soy sauce, light soy sauce, mirin, fish sauce, oyster sauce, Shaoxing wine, and brown sugar to a bowl and mixing until well combined

4. Heat a medium skillet over high heat. When the skillet is hot, add avocado oil. When oil is hot, add the shallots and a small pinch of salt. Immediately reduce heat to medium. Cook shallots for 2 minutes

5. Add the red chilis and white parts of the diced scallions. Cook for an additional 2 minutes or until vegetables begin to soften

6. Add minced garlic and stir in for 30 seconds

7. Add the ground beef and a small pinch of salt. Use a wooden spatula to help you break it apart. Cook for an additional 7-10 minutes or until meat is cooked through

   

   From left to right: step 5, step 6, step 7

8. Add the sauce and mix to combine. Simmer for 5 minutes

9. Add the green beans and stir to combine

10. Add the cornstarch slurry and mix it with the meat until it slightly thickens

11. Turn off the heat and add the finely chopped fresh basil. Stir until well combined. Finish with a squeeze of the lime juice. Taste and correct for salt, if needed

    

    Left: step 9. Right: Step 11

12. Serve with some white rice. Garnish with some more fresh basil on top, and perhaps a bit more lime juice. Optionally, serve with a fried egg as well