The Best Thai Basil Beef (Pad Gra Prow)
Scrumptious Thai basil beef in under 20 minutes! Tender beef, chili, garlic, and fragrant Thai basil make this dish delicious. Adjust the heat to your preference.
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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