Thai Basil Beef (Pad Gra Prow)
Quick and flavorful Thai Basil Beef Stir-Fry ready in under 20 minutes! Tender beef, garlic, chili, and Thai basil create a bold, aromatic dish you can easily adjust for spice.
Recipe Video
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.
Notes
If you want this less spicy, use finger-long red chilies instead of Thai bird's eye chilies
Calories: 335kcal, Carbohydrates: 8g, Protein: 25g, Fat: 23g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Trans Fat: 0.03g, Cholesterol: 69mg, Sodium: 996mg, Potassium: 447mg, Fiber: 1g, Sugar: 3g, Vitamin A: 240IU, Vitamin C: 12mg, Calcium: 38mg, Iron: 3mg
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