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Thai basil beef pad kra pao over jasmine rice with a crispy fried egg, basil, and red chili in a ceramic bowl

Thai Basil Beef (Pad Kra Pao)

Thai holy basil stir fry with lean ground beef seared hard for texture, then tossed with garlic, chili, and a quick savory sauce. Basil goes in off the heat so it stays fragrant. About 40g protein per serving with a fried egg and rice.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 570
Ingredients Method

Ingredients
  

  • 1.5 lb lean ground beef 93/7, about 680g
  • 2 tbsp neutral oil divided
  • 5 cloves garlic minced or pounded
  • 4 Thai bird's eye chilies minced, start with 4 and add more for real heat
  • 2 large red chilies Fresno, sliced, mostly for color
  • 1 small shallot thinly sliced, optional
  • 3 cups Thai holy basil leaves loosely packed, or Thai sweet basil
  • 1 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 1 tsp dark soy sauce for color, or 1 tsp extra soy sauce
  • 1 tbsp fish sauce
  • 2 tsp sugar
  • 3 tbsp water or low-sodium chicken stock
  • 4 large eggs fried crispy, one per serving, traditional and adds protein
  • 3 cups cooked jasmine rice for serving

Method
 

  1. Stir the oyster sauce, soy sauce, dark soy, fish sauce, sugar, and water together in a small bowl. Set it by the stove so you are not measuring mid-stir-fry.
  2. If you want fried eggs, heat 1 tablespoon oil in a nonstick pan over medium-high and fry the eggs until the edges are crisp and lacy but the yolk is still runny. Slide onto a plate and set aside.
  3. Heat the remaining 1 tablespoon oil in a wide skillet or wok over high heat until it shimmers. Add the garlic, bird's eye chilies, sliced red chili, and shallot. Stir for about 30 seconds, just until fragrant, do not let the garlic brown.
  4. Add the ground beef. Spread it flat and let it sit for a minute to sear before you break it up. Keep the heat high and cook 6 to 8 minutes, breaking the meat into small pieces, until any liquid has cooked off and the beef starts to crisp at the edges.
  5. Pour in the sauce and toss for about 1 minute until it coats the beef and mostly evaporates.
  6. Turn off the heat. Add the basil and fold it through just until wilted, 15 to 20 seconds. Taste and adjust with a little more fish sauce or sugar. Serve over jasmine rice with a fried egg on top.