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Thai Basil Beef (Pad Kra Pao)

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A vibrant Thai stir‑fry featuring ground beef infused with fresh basil, garlic, chilies, and savory sauce—served best over rice with a crisp fried egg on top.

Ingredients

Scale
  • 1 lb (450 g) ground beef
  • 2 Tbsp vegetable oil
  • 5 cloves garlic, minced
  • 2–3 Thai red chilies, thinly sliced (adjust to taste)
  • 1 Tbsp soy sauce
  • 1 Tbsp oyster sauce
  • 1 Tbsp fish sauce
  • 1 tsp sugar
  • ½ tsp white pepper (optional)
  • 1 cup fresh Thai basil leaves, packed
  • Cooked jasmine rice, for serving
  • Optional: fried eggs (one per person)

Instructions

  1. Heat oil in a large wok or skillet over medium‑high heat. Add garlic and chilies; stir‑fry about 30 seconds until fragrant, being careful not to burn the garlic.
  2. Add ground beef, breaking it apart; cook 4–5 minutes until browned and mostly cooked through.
  3. Stir in soy sauce, oyster sauce, fish sauce, sugar, and white pepper. Continue stir‑frying 2–3 minutes to combine flavors and reduce excess liquid.
  4. Turn off heat and fold in Thai basil leaves, stirring just until wilted (about 30 seconds).
  5. Serve immediately over steamed jasmine rice. Top each portion with a crispy fried egg, if using.

Notes

  • Adjust chili level to your heat preference—use more or fewer chilies accordingly.
  • For lighter version, substitute lean ground turkey or chicken.
  • To go vegetarian, replace beef with crumbled tofu and use mushroom soy sauce.
  • Thai basil is essential for authentic flavor—sweet basil is not a substitute.
  • Also known as Pad Kra Pao—Pad means stir‑fry, Kra Pao means holy basil.

Nutrition

Find it online: https://ukfinda.com/thai-basil-beef-pad-kra-pao/