When I’m in a rush, Thai Basil Beef is my saving grace! It’s a speedy stir-fry that I can get from stove to table in just 20 minutes. But that doesn’t mean it’s short on flavor!
Known locally as Pad Krapow, this classic dish is enhanced with my usual Asian food staples like soy, oyster and fish sauce, along with some heat from bird’s eye chilis and the distinct taste of Thai basil.
I absolutely adore Thai Basil Chicken (Pad Krapow Gai)! The combination of spicy flavors and fragrant Thai basil always leaves me craving more. It’s my go-to dish whenever I dine at Thai restaurants, and I make it at home all the time, too.
Whenever I visit my local Asian store, I can’t resist picking up some Thai red bird’s chilis and Thai basil – they’re essential for that authentic flavor!
After coming back from the store with my Thai ingredients, I’m always excited to cook my beloved krapow. But today, instead of chicken, I am using ground beef! It’s a quick and easy variation of the classic dish, but still packs that same punch of spicy goodness and aromatic basil.
Like other ground meat stir fry dishes such as Ground Beef Bulgogi and Ground Turkey Stir Fry, this one happens in a flash. If you need an interesting new weeknight dinner, Thai basil beef is your answer.
So What is Thai Basil Beef?
Thai Basil Beef is a street food favorite in Thailand, and I totally get why – it’s packed with bold flavors! It is just some ground beef with garlic, spicy Thai bird’s eye chilis, and a mix of sauces like soy, oyster, and fish sauce. The real star of the show is the Thai basil, which adds a peppery, slightly anise-like taste that’s just irresistible.
I usually serve it over steamed white rice, and here’s a tip: Topping it with a fried egg is traditional, and a MUST if you ask me.
Ingredient Notes and Substitutions
- Thai Basil – The star of the dish, Thai basil, has a distinct flavor that’s different from sweet basil. If Thai basil is not available, you can substitute it with sweet basil for a different but still delicious flavor. However, for an authentic taste, Thai basil is preferred. I get mine in local Asian grocery stores.
- Ground Beef – I find 90/10 lean to be best for this recipe. Anything leaner can be too dry, fattier can lead to a greasy dish.
- Thai Bird’s Eye Chilis – These chilis are known for their fiery heat. If you prefer a less spicy dish or can’t find them, you can substitute with other fresh chilis like serrano or jalapeño, adjusting the amount to suit your heat preference.
- Garlic – Fresh garlic and plenty of it.
- Sauces – Soy sauce, oyster sauce, fish sauce, and dark soy sauce. Dark soy can be replaced with more regular.
- Sugar – To balance the flavors. It can be replaced with brown sugar or honey.
- Cooking Oil – Any neutral oil like vegetable or canola oil.
Step by Step Instructions
1. Crush the garlic and chilis: Although you can finely mince them in a pinch, I like to use pestle and mortar to crush the garlic and chilis into a paste.
2. Sauté chili-garlic paste: When ready to cook, I heat up some oil in a wok over high heat. Then, I add in the chili-garlic paste and sauté it for about 20 seconds.
3. Cook pepper and beef: Next, I toss in the bell pepper and cook it in the wok for about 2-3 minutes. After that, I add the ground beef and cook it while breaking it up with a spoon until it’s nice and browned.
4. Finish the dish: Then, I sprinkle in some sugar and pour in the sauces, giving everything a good stir until it’s well mixed. Once that’s done, I gently fold in the basil. It’s important to remove the wok from the heat right away to prevent the basil from overcooking. And that’s it. My Thai basil beef is ready to serve!
Variations
- Swap the Protein: Use ground chicken, pork, or turkey. I like all of them.
- Adjust Heat Level : The heat in this dish comes from Thai bird’s eye chilis. If you’re sensitive to spice, reduce the number of chilis or replace them with milder ones like serrano or jalapeño. If you’re a big spice fan like me, you can increase the number of chilis.
- Vegetable Additions: Some times I add more veggies like mushrooms, green beans, or baby corn.
- Serving Options: While traditionally served over white rice, it can also be paired with brown rice or even cauliflower rice for a low-carb option. Or try it over any type of Asian noodles, like our Spicy Noodles. Other ideas: in lettuce wraps, as a topping for ramen, or even folded in tortillas (yes, it works!) And I always, always top it with fried gooey eggs, its absolute MUST for any Thai Krakow dish!
Recipe Tips and Tricks
- Use a Hot Wok: High heat is key for stir-frying. I make sure my wok or skillet is very hot before adding the ingredients.
- Balance the Flavors: The beauty of Thai cooking lies in the balance of sweet, sour, salty, and spicy flavors. I taste as I go and adjust the seasonings accordingly.
- Properly Brown the Beef: Allow the ground beef to cook undisturbed for a few minutes before breaking it up. This helps in getting a good sear on the meat.
- Don’t Overcook the Basil: I add the basil at the end and cook it just enough to wilt.
Take your taste buds to the streets of Bangkok with this authentic and iconic street food, Pad Kra Pao. This lightning fast stir fry is sure to satisfy!
For more easy weeknight dinners, check out our hand picked collection of Dinner Ideas for Tonight. Until next time…
Thai Basil Beef, on our Gypsy Plate… enjoy!
More quick ground meat stir fry dinners:
Ground Beef Stir Fry
Thai Chicken Larb
Korean Ground Chicken
Mongolian Ground Beef
Egg Roll in a Bowl
Thai Basil Beef
Thai Basil Beef, also known as pad kra pao, is a super quick stir fry made unique by the addition of bird's eye chilis and Thai holy basil.
Ingredients
- 10-12 cloves garlic
- 7-8 Thai bird's eye chilis
- 2 Tbsp cooking oil
- 1 red bell pepper, sliced
- 1½ pounds lean ground beef
- 2 Tbsp soy sauce
- 2 Tbsp oyster sauce
- 1 Tbsp fish sauce
- 2 tsp dark soy sauce
- 1 tsp white sugar
- 1½ cups Thai basil
Instructions
- Crush chilis and peeled garlic into a paste.
- Heat oil in wok over high heat. Add chili-garlic paste and stir for 20 seconds.
- Add bell pepper and sauté for 2-3 minutes.
- Add the ground beef and cook, breaking up with a spoon, until beef is browned.
- Add sugar and sauces, stir until well mixed.
- Fold in basil. Remove from heat immediately, so the basil doesn't overcook.
- Serve over fresh white rice, top with fried eggs and garnish with additional Thai basil.
Notes
- This same recipe can be used for ground chicken, turkey or pork.
- Leftovers: Pad kra pao is great as leftovers, making it an ideal meal prep option for the whole week. Store leftovers in an airtight container in the refrigerator for 3-4 days. You can also freeze it for up to 3 months. Simply thaw overnight in the fridge. Reheat in the microwave until heated through out, or in a skillet over medium heat with a splash of extra water.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 632Total Fat 36gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 19gCholesterol 177mgSodium 1828mgCarbohydrates 15gFiber 1gSugar 4gProtein 59g
Nutrition information is automatically calculated, so should only be used as an approximation.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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How much Thai basil do you use?
1.5 cups. I have updated the recipe card, thanks for catching that!
I would like to make with pieces of Chuck, or blade beef. And should marinate first. What ingredients could I use in marinade that would augment the desired flavour Thanking you.
Hi Shirley. The main thing you are looking for when marinating beef for a recipe like this is to tenderize it. You will want to cut the meat thinly against the grain, then marinate in a combination of soy sauce, Chinese cooking wine, corn starch and baking soda. This process is called “velveting” the meat.
For detailed instructions, follow the prep and marination instructions in my Mongolian Beef recipe.