Authentic Thai Basil Beef (Pad Gra Prow)
Authentic Thai Basil Beef recipe, also known as Pad Gra Prow or Pad Krapow, is a popular and beloved Thai dish that is a must-try for anyone who loves Thai cuisine. Made with thinly sliced beef, garlic, chili, and aromatic Thai basil, this flavorful stir-fry is quick and easy to make, yet incredibly satisfying.
“Fabulous dish. Super easy and delicious. I doubled the green beans cuz I love stir fried green beans. A winner.”
Brushjl
Sometimes, when people go to Thai restaurants, they can get lost in the menu and end up having no idea what to order.
If you find yourself in this situation, look for the Thai basil beef dish, also known as Pad Gra Prow, Pad Krapow, or Pad Kra Pao in English spelling.
The aromatic blend of Thai basil and tender beef is sure to satisfy your taste buds. You can enjoy this versatile dish on its own or pair it with rice for a more filling meal.
You can easily make this authentic Thai dish at home using a beginner-level stir-fry recipe that takes only 20 minutes. Don’t worry, you can’t mess it up!
Protein Options for Thai Basil Beef
The great thing about this Pad Gra Prow is that you can use any protein of your choice. While I prefer thinly sliced beef steak strips, ground beef is a common choice in Thailand.
For a chicken version, try Pad Krapow Gai. You can also opt for shrimp or tofu and mushroom if you’re a vegetarian (in that case, use vegetarian fish sauce).
In Thailand, this dish is a popular lunch menu item for street-side restaurants and food courts. I’ve even seen pre-made basil beef (or chicken) in a big tray with people just scooping it up over rice in the street food court.
Contrary to popular belief, not all Thai food is spicy. You can easily adjust the heat level according to your taste. This Thai beef with basil recipe is incredibly flavorful and delicious, and once you try it, you’ll be absolutely hooked.
Holy basil vs Thai basil
If you want to make it a truly authentic Thai-style basil beef (or chicken), you should use holy basil. Holy basil is spicy and peppery. However, holy basil is hard to obtain in the U.S. (or any part of North America). Thai basil is a good substitute and you can find it easily in many Asian markets.
Thai basil has purple stems and has a licorice-anise flavor. If you don’t have an Asian market near you, substitute with regular sweet basil and some cilantro. It won’t bring the exact same aromatic flavor, but still makes it delicious on its own.
Check these recipes made with Thai basil
Recipe Tips and Notes
A few quick notes;
- This versatile Thai beef and basil stir-fry can be quite hot due to using small Thai chilies (aka bird’s eye chili peppers). You can adjust the amount of chili to fit to your heat tolerance level, or use milder red chilies like red finger chilis with the seeds removed instead.
- Thai basil beef is an aromatic, savory and garlicky dish. Which means lots of garlic is used! I use a mortar and pestle to smash the garlic and chili together. It only takes 10 seconds. I found it is easier and quicker than using a knife to chop them up.
- I added some long beans to make the dish hearty and nutritionally well-balanced. You can add french green beans and/or red pepper to make it even heartier.
Ingredients List
- Beef: I used thinly sliced beef sirloin. You can use any of your favorite cut. Or use ground beef.
- Vegetable: I used long beans (aka snake beans). Try with green beans if long beans are not available. You can also use red pepper instead.
- Onion & garlic: For additional savory taste.
- Red chili: Thai red chili or finger chili. Use less and remove the seeds if you prefer a milder flavor.
- Thai basil: Aromatics.
- Oil: To stir fry.
For the sauce:
- Fish sauce
- Oyster sauce
- Soy sauce
- Dark soy sauce (for the dark color, optional)
- Sugar
How to make Thai basil beef (Pad Gra Prow)
Smash garlic and ginger in a mortar and pestle until they are roughly chopped. Or use a knife to finely chop them. Mix sauce ingredients in a small bowl and set aside.
Optional. Pound thin beef slices with a meat hammer to tenderize, and slice into desired sizes.
Heat 1 tablespoon of oil in a wok or skillet over high heat. Stir-fry smashed chili and garlic for 30 seconds. Add beef and stir-fry for 2 minutes until browned. Transfer beef to a plate and set aside.
Heat remaining 1 tablespoon oil, add onion, and stir fry for 30 seconds. Next, add long beans and continue to stir fry until beans are tender and crisp, about 1-2 minutes.
Return beef and the sauce mixture and stir to coat.
Add Thai basil leaves and stir to heat through.
Serving Suggestion
Serve Pad Gra Prow over rice immediately and enjoy while it’s still hot. Additionally, you can also add a fried egg on top for extra flavor, but that’s optional.
5 Must-Try Thai Recipes
- All-Time Favorite Thai Pineapple Fried Rice – This dish is a perfect blend of sweet and savory flavors. It’s made with pineapple, shrimp, with a savory sauce. It is typically served in a pineapple shell for an extra touch of presentation.
- Classic Thai Papaya Salad (Som Tam) – A refreshing salad made with shredded green papaya, cherry tomatoes, green beans, peanuts, and a tangy dressing made from lime juice, fish sauce, and chili.
- Light Thai Glass Noodle Salad (Yum Woon Sen) – This light and healthy salad is made with glass noodles, ground pork, and fresh vegetables, all tossed in a spicy lime dressing.
- Beef Massaman Curry – A popular Thai curry made with beef, potatoes, peanuts, and a rich, creamy sauce that’s flavored with tamarind and cinnamon.
- Classic Thai Beef Salad (Yum Nua) – A flavorful salad made with grilled beef, cucumber, red onion, and fresh herbs, all tossed in a tangy lime dressing. Perfect as a light lunch or dinner option.
Authentic Thai Basil Beef (Pad Gra Prow)
Ingredients
- 3-5 Thai bird's eye chilies, finely chopped
- 6 cloves garlic , finely chopped
- 1 lb (450 g) beef sirloin, striploin, or lean ground beef
- 1 medium onion, sliced
- 3/4 cup (100 g) long beans or string beans, sliced
- 2 handful Thai basil leaves
- 2 tbsp oil
For stir-fry sauce
- 1 tbsp fish sauce
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tsp dark soy sauce, optional
- 1/2 tsp sugar
Equipment
Instructions
- Smash garlic and chili in a mortar and pestle until they are roughly chopped. Or use a knife to finely chop them; set aside.
- Mix stir-fry sauce ingredients in a small bowl and set aside.
- Pound thin beef slices with a meat hammer to tenderize, and slice into desired sizes.
- Heat 1 tablespoon of oil in a wok or skillet over high heat. Stir-fry smashed chili and garlic for 30 seconds. Add beef and stir-fry for 2 minutes until browned. Transfer beef to a plate and set aside.
- Heat remaining 1 tablespoon oil, add onion, and stir fry for 30 seconds. Add long beans and continue to stir fry until beans are tender and crisp, about 1-2 minutes.
- Return beef and the sauce mixture and stir to coat. Add Thai basil leaves and stir to heat through. Serve hot with rice. Note: Often a fried egg is added on top, but that’s optional.
Fabulous dish. Super easy and delicious. I doubled the green beans cuz I love stir fried green beans. A winner.
I am so glad that you liked it. I love stir-fried green beans, too, and I often add more as well. Thank you for your comment!
You say mix Ginger?
How much
Hi Joe
It should be chili, not ginger. Sorry about that. I fixed the mistake. Thanks.
what about the sauce mixture you had prepared?
You add to the beef mixture toward the end of cooking.
I cooked this last night and it turned out great. I prepped all the ingredients (chopping and such) earlier in the day, so the cooking process was fast. We served it over cauliflower rice to meet our diet plan.
I made this for dinner tonight and it was so good! I made a few changes.. I am allergic to fish sauce so I just swapped it for soy sauce, I also used organic coconut sugar instead of white granulated sugar and it still tasted great with those substitutions. I made twice as much sauce because I added green beans and broccoli to the sautéed onions (and I squeezed a lime over it after sautéing the veggies!). I added jalapeños and served it with brown rice. I searched the internet for a couple of days for the right recipe, I’m trying to eat clean and have been craving Thai food all week, this really hit the spot. My young nephews and mother in law (who is Korean and needless to say it was a little intimidating to cook asian food for her, this was my first time making an asian dish!) Thank you so much! I can’t wait to make it for my husband (and of course eat my left overs tomorrow).
Very simple and (i try and check out a lot of recipes online) well presented. Easy to follow and worked a treat. I used european basil from the garden, rump steak and added a few vegetables and a little more fish sauce than the recipe. Highly recommended and as good as many good Thai restaurants.
Thanks.
SO YUMMY!!!! made this for 20 people….
Hi Holly!
Thank you for this amazing recipe-I made it tonight and it tasted delicious. I want to ask your advice on something. The meat came out pretty tough, I don’t think I overlooked it, because I waited until it wasn’t pink anymore. Do you think it’s the meat itself or should I have cooked it a little more?
Thank you in advance!
Hi Irina
Which cut of beef did you use? Not all parts of beef are ideal for stir-fry. I like to use striploin, sirloin, etc for stir-fry. Some cuts of beef are more for braising method since they are tough. I am glad that you liked it though.
Holly, You are precious. Loved the busy busy work for me quote. I can imagine trying to cook document and take pictures all at the same. You did great. Will be trying this recipe soon. Thanks for sharing. Pam
I have tried with minced beef (the recipe I got from a Thai friend) and the taste is equally good. Less cooking time because the beef is tender. The bird’s eye chili and basil gives a spicy and tangy taste that will make you eat more or need second helpings. That’s my experience.
I tried with minced beef, too, and it is lovely that way. Adding some chopped snake beans (or green beans) to the minced beef in the same recipe will make a very nice dish.
Holly,
This dish is my favorite Thai dish. I would love to make it,but don’t know how to find Thai Chilies or Bird’s eye chilies. We have a huge Asian market near me, but it doesn’t carry them. What would you suggest I get instead? Thank you.
Look for red finger long chilies. They look like a size of your finger and they are milder than Thai bird’s eye chilies.
Mary this is an online Asian market called “wee”, They should have all you need there
Holly, I made this 2 nights in a row it was so good! I couldn’t find thai basil so I used purple basil instead. And I added a few bean-sprouts and oyster mushrooms because I had them. I think the trick is really good quality meat, don’t you? Great recipe!
Thanks, Emily. Adding bean sprouts and mushroom make this stir-fry a complete meal. I glad to hear that you liked it.
This looks delicious! I will definitely be trying this recipe. 🙂
The Thai chilies are also known as bird’s eye chilies, for anyone having trouble finding them.
I love food that doesn’t take a lot of time. :p
I’m making this very very soon. Your clear pictures make me feel like this dish is in real world, not in the computer. Absolutely beautiful and I know this is DELICIOUS!!! There is no day that I don’t drool over here Holly… 😉
Oh yes, Thai food for me, please! Love your presentation. 🙂
Yumm! Love this dish. I usually order the beef chopped. Can your children eat this? Seems quite spicy : ) tks for recipe!
My daughter can handle spicy food better than my son. As long as I don’t put too much, they can handle and they drink milk if it gets a little too much. For this particular recipe, I used 1 red finger chili (which is less spicy) and 2 bull’s eye chilies.
wow yeah this is so simple yet looks so yummy… im going to try this on my rest day yay!
This looks wonderful! I always grow thai basil in the summer. I will have to mark this recipe for the next time I have some fresh and on hand. Thanks for sharing. 🙂
Holly, i dont know how you do it, cook with one hand and take photo with the other hand?! I cant do step by step photos coz that will really threw my cooking off, plus i’d be hotfooting too much and end up taking blur pictures haha. This thai beef basil is great isnt it?! I use chicken most of the time so my son will eat, beef can be a bit too chewy for him. Gorgeous photos as usual 🙂
Phographying Stir-frying is tough since You have to move fast, but I managed to do it okay I think. I must be well seasoned person dealing with hot stuff but I do pay a full caution when I cook things in high temperature. Thanks Esther.
I lovvveee Thai food — thanks for a very fast and simple recipe. I’ve always thought of Thai basil as one of those magic ingredients that can transform a few ingredients into something wonderfully complex.
This looks so good, I wish I could reach through and grab it for lunch! I have that same oytersauce and I love it, I go through a bottle quite regularly….I have a smidge left…I need more! 🙂 I have fish sauce but a different brand. I don’t know why but I just don’t use beef in my stir fry, after seeing this I am going to use it my next stir fry!
Oyster sauce is great Asian condiment. I use it quite often. I also find myself using fish sauce often in many things. Especially in salads, dipping sauces, and of course in stir-fries.
Gosh, you’re so right that this is a simple and easy recipe – my favorite kind! Great job with this. I always enjoy your step-by-step pictures. I need to get me some of that Thai basil! Really very nice – thank you so much.