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A black plate with white rice and spicy Thai Basil Beef (Pad Kra Pao Neua), topped with red chili peppers and vegetables, is placed on a blue surface with a fork and a green napkin nearby.
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Thai Basil Beef (Pad Kra Pao Neua)

Make spicy Thai basil beef in 15 minutes with crispy browned ground beef, holy basil, Thai chilies, and a balanced savory sauce. Perfect over jasmine rice with a fried egg on top.
Prep Time5 minutes
Cook Time10 minutes
Course: Main Course
Cuisine: Thai
Keyword: basil beef stir fry, pad gra prow, pad kra pao neua, pad krapow neua, thai basil beef
Servings: 4
Calories: 372kcal
Author: Mike Hultquist

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

Steak Option: Slice 1 pound flank, skirt, or sirloin steak thinly against the grain. Toss with 1 teaspoon cornstarch, 1 teaspoon soy sauce, and 1 teaspoon oil. Sear in batches over high heat and set aside. Cook the aromatics, then return the beef with the sauce.
Too Salty? Fish sauce brands vary. Add a splash more stock or water, or a pinch more sugar, to balance.
Nutritional information estimated without rice or egg.

Nutrition

Calories: 372kcal | Carbohydrates: 11g | Protein: 23g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1336mg | Potassium: 602mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1631IU | Vitamin C: 74mg | Calcium: 61mg | Iron: 3mg