Make spicy Thai basil beef in 15 minutes with crispy browned ground beef, holy basil, Thai chilies, and a savory sauce made with pantry staples. Serve it over jasmine rice with a crispy fried egg for a fast, fiery weeknight dinner.
Thai basil beef is one of my favorite ways to use up a pound of ground beef and lots of fresh basil. It's fast, it's spicy, and it tastes better than your favorite takeout place. The whole dish takes about 15 minutes.
This is the beef version of the classic Thai holy basil stir fry. I've already shared my Thai Basil Chicken (Pad Krapow Gai) and the pork version, Pad Kra Pao. Patty and I started growing holy basil in our garden specifically for these dishes. I made this beef version just a bit differently.
Why? Beef can take a hard sear much better than chicken or pork. I brown it to get crispy, caramelized edges, and simmer the sauce in the rendered fat. This adds lots of extra flavor.
I also use a little less fish sauce, a bit more sugar, and some stock for the perfect balance with this dish. You're going to love it.
Let's talk about how to make Thai basil beef, shall we?
Ingredients Needed
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- FOR THE SAUCE
- Fish Sauce. The ingredient that really makes the sauce. Brands vary a lot in saltiness, so taste first.
- Soy Sauce. Tamari or coconut aminos work as subs.
- Dark Soy Sauce. For deeper color and a hint of sweetness (like molasses). Use extra soy sauce if you don't have it.
- Oyster Sauce. Thick, rich, and savory.
- Chili-Garlic Paste (or Sambal Oelek). Adds more heat and chili flavor.
- Sugar. Balances the salty sauces. Palm sugar is traditional, but white or brown sugar works fine.
- Beef Stock or Water. Loosens the sauce and keeps it from getting too salty.
- Black Pepper. Pairs beautifully with beef.
- FOR THE STIR FRY
- Oil. A neutral, high-heat oil like vegetable or canola. You only need a little, because the beef renders its own fat.
- Ground Beef. 80/20 or 85/15 gives you enough fat for browning and flavor. See below for using steak instead.
- Shallot. Or use red or yellow onion.
- Garlic. Lots of it. I love garlic!
- Thai Bird's Eye Chilies. Traditional Thai heat. Adjust to your taste.
- Red Fresno or Red Bell Pepper (Optional). For color and a little sweetness and substance.
- Holy Basil. The signature peppery, herbal flavor. It is traditional, though Italian basil or Thai basil work, too. See my holy basil vs Thai basil vs Italian basil breakdown for the differences.
- For Serving. Jasmine rice and crispy fried eggs.
Ground Beef or Steak?
Ground beef is the commonly used for this dish in Thailand. It's inexpensive and cooks up fast. I love how all the little crispy bits grab up the sauce.
You can also use sliced steak. Flank steak, skirt steak, or sirloin all work well. To use steak:
- Slice 1 pound of steak thinly against the grain.
- Toss it with 1 teaspoon cornstarch, 1 teaspoon soy sauce, and 1 teaspoon oil.
- Sear it in batches over high heat and set it aside.
- Cook the aromatics, then return the beef to the pan with the sauce.
Searing in batches keeps the steak from steaming, so you get better browning.
How to Make Thai Basil Beef (Pad Kra Pao Neua)
Make the Sauce. In a small bowl, whisk together the fish sauce, soy sauce, dark soy sauce, oyster sauce, chili-garlic paste or sambal oelek, sugar, stock, and black pepper. Set it aside. You can easily make this a day ahead.
Brown the Beef. Heat the oil in a wok or large skillet over high heat. Add the ground beef and spread it out in the pan. Let it sear without stirring until the bottom browns. It happens rather quickly over high heat.
Break it up and keep cooking. The beef will release a lot of liquid, so keep stirring until that liquid cooks off and the beef starts to sizzle in its own fat.
Crisp It Up. Once the beef sizzles, let it cook undisturbed for 15-20 seconds, then toss. Repeat this 2-3 times until you see plenty of crispy, browned bits. Big flavor there, my friends! Spoon off any excess fat from the wok if there is too much for your liking.
Cook the Aromatics. Push the beef to one side of the pan. Add the shallot, garlic, chilies, and optional fresno or bell pepper. Stir fry for 30 seconds to 1 minute until fragrant, then toss everything together.
Add the Sauce. Pour in the sauce and stir fry for about 1 minute, until it coats the beef and reduces slightly.
Add the Basil. Remove the pan from the heat. Fold in the basil and toss until it wilts.
Boom! Done! Serve your Thai basil beef over hot jasmine rice with a crispy fried egg on top.
Recipe Tips & Notes
- Too Salty? Fish sauce brands vary a lot. Start with less if yours is very salty, and taste before you add the basil. Add a splash more stock or water to balance it out, or add a pinch more sugar. The rice also soaks up a lot of the saltiness.
- Use High Heat. Always best for stir frying. You get the best browning from a hot wok or skillet. Don't overcrowd the pan or it can steam, which affects texture. Cook in two batches if you want to double the recipe.
- Add Veggies. You can easily round out the dish with your favorite veggies, like green beans, onions, mushrooms, bell peppers, or others. Add them with the aromatics.
- Try Other Proteins. Check out my Thai Basil Chicken and pork Pad Kra Pao.
The Secret: Really Browning the Beef
This step makes the dish, my friends. I see a lot of recipes that only cook the beef until it's no longer pink, but it's more steamed than anything from all the moisture. Don't add the sauce too early.
Cook down any liquids first and let the beef fry for a bit in its own fat. It gets nice and crispy and caramelized, which is an extra flavor builder.
Don't do this with the leaner chicken or pork versions, though, or the dish can turn out dry.
How Spicy Is Thai Basil Beef?
Pad kra pao is meant to be spicy. In Thailand, cooks often load it up with chilies. Here's how to adjust to your preferences:
- Mild. Skip the Thai chilies and use a red fresno or jalapeño (2,500-10,000 SHU). Cut back on the chili-garlic paste.
- Medium. Use 1-2 serranos (10,000-23,000 SHU) or a single Thai chili.
- Hot. Use 2-4 Thai bird's eye chilies (50,000-100,000 SHU), as written.
- Wild. Add extra Thai chilies, stir a spoonful of nam prik pao (Thai chili paste) into the sauce, or drizzle prik nam pla over the top for serving.
Serving
Serve Thai basil beef over steamed jasmine rice, which soaks up all that savory sauce. Coconut rice is a fun twist, too.
Top it with a crispy fried egg. This is the classic way to enjoy it in Thailand. It's so good with the rich, runny yolk, and it mellows the heat a touch, too.
Thai-Style Crispy Fried Egg. Heat about 1/4 inch of oil in a small skillet over medium-high heat. Crack in an egg and let the whites bubble and brown around the edges. Spoon hot oil over the top of the egg to cook the yolk to your liking. Drain and serve it over the top.
Don't forget the prik nam pla. This spicy fish sauce condiment with sliced chilies and a squeeze of lime is even better with pad kra pao. I love a spoonful over the egg. Get my Prik Nam Pla recipe here.
Storage
Store leftover Thai basil beef in an airtight container in the refrigerator for 3-4 days. Reheat it in a skillet over medium-high heat with a splash of water to loosen it up.
You can freeze it for up to 3 months. The basil darkens after freezing, so toss in a handful of fresh basil when you reheat. Fry a fresh egg for serving.
That's it, my friends. I hope you enjoy this Thai basil beef. Let me know if you make it. I'd love to hear how spicy you went!
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Thai Basil Beef (Pad Kra Pao Neua)
Ingredients
FOR THE SAUCE
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon chili-garlic paste or use sambal oelek
- 2 teaspoons sugar
- 1/4 cup beef stock or water
- 1/2 teaspoon black pepper
FOR THE STIR FRY
- 1 tablespoon vegetable oil or other high-heat oil add another tablespoon for lean beef
- 1 pound ground beef 80/20 or 85/15
- 1 shallot sliced
- 5-6 cloves garlic minced
- 2-4 Thai bird's eye chilies sliced - Bird's eye chilies are very spicy. Start with 1-2 for milder heat, or use serranos.
- 1 red fresno pepper or 1/2 red bell pepper thinly sliced - optional
- 1 1/2 cups holy basil leaves loosely packed - Italian basil or Thai basil can be used
- For serving: cooked jasmine rice, crispy fried eggs, prik nam pla
Instructions
- Whisk together the fish sauce, soy sauce, dark soy sauce, oyster sauce, chili-garlic paste, sugar, stock, and black pepper in a small bowl. Set aside.
- Heat the oil in a wok or large skillet over high heat. Add the ground beef, spread it out, and sear without stirring until the bottom browns.
- Break up the beef and cook, stirring, until the released liquid evaporates and the beef sizzles in its own fat. Let it cook undisturbed for 15-20 seconds, then toss. Repeat 2-3 times until well browned and crispy in spots. Spoon off any excess fat as needed.
- Push the beef to one side of the pan. Add the shallot, garlic, chilies, and optional fresno or bell pepper. Stir fry for 30 seconds to 1 minute until fragrant, then toss with the beef.
- Pour in the sauce and stir fry for about 1 minute, until it coats the beef and reduces slightly.
- Remove from the heat. Add the basil and toss until wilted.
- Serve over hot rice with a crispy fried egg on top and prik nam pla on the side.
Notes
Nutrition Information
FAQs
Is Thai basil beef the same as pad kra pao?
Yes. Thai basil beef is the English name for pad kra pao neua, a Thai stir fry of beef, holy basil, garlic, and chilies. Pad means stir fry, kra pao means holy basil, and neua means beef.
Can I use regular basil in Thai basil beef?
Absolutely. Holy basil is traditional, but Italian basil and Thai basil both work well. Italian basil is the easiest to find, and many cooks consider it a closer flavor match to holy basil.
Why is my Thai basil beef too salty?
Fish sauce, soy sauce, and oyster sauce all add salt, and brands vary widely. Start with less fish sauce if yours is very salty, add a splash of stock or water, and taste before serving. Serving it over plain rice also helps balance it.
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