Thai Basil Beef (Pad Gra Prow) Recipe

I love Thai Basil Beef because it turns pantry staples into a fast weeknight option. Ground beef or sliced flank with garlic, Thai chiles, fish sauce, oyster sauce and fresh holy basil comes together in under 30 minutes. Jasmine rice and a fried egg make for a classic finish.

I first made this Thai Basil Beef Recipe when I needed dinner in under 30 minutes, and it kept sneaking into my weeknight rotation. One pound ground beef or thinly sliced flank steak meets lots of minced garlic, fiery Thai bird chiles or serranos, and big handfuls of Thai holy basil, joined by salty fish sauce and rich oyster sauce.

Served with jasmine rice and sometimes a fried egg on top, cant help myself. It’s right up there with my Asian Ground Beef Recipes and other basil recipes, but there’s a heat and umami that makes you want more.

Why I Like this Recipe

* I love how fast it comes together even when I’m dead tired, tastes way fancier than it should.
* The flavors are bold and layered, they hit you all at once and keep you coming back.
* I can turn the spice way up or tone it down depending who I’m feeding, super flexible.
* Leftovers reheat great so I get an easy lunch and don’t end up ordering out.

Ingredients

• Ground beef or steak: Rich in protein and iron, adds savory fat and meaty texture.
• garlic: Sharp, aromatic, adds depth, contains antioxidants and a little fiber, not many calories.
• Thai chiles or serranos: Brings heat via capsaicin, boosts flavor and vitamin C, low calories.
• Fish sauce: Provides salty umami, intense flavor, high in sodium so use sparingly.
• Oyster sauce: Sweet salty umami, thickens sauce and adds subtle sweetness, small nutrition.
• holy basil: Fragrant herb, adds peppery sweet notes, it’s low calories, has vitamins A and K.
• Jasmine rice: Starchy white rice, main source of carbs and quick energy, pairs well.
• Eggs (fried): Optional topping, extra protein and richness, makes the meal more satisfying.

Ingredient Quantities

• 1 lb (450 g) ground beef or thinly sliced flank or skirt steak
• 2 tbsp vegetable oil or peanut oil
• 4 large garlic cloves, minced
• 3 to 6 Thai bird chiles, thinly sliced, or 1 to 2 serrano chiles, chopped, adjust to taste
• 1 small shallot, thinly sliced (optional)
• 1 small red bell pepper, thinly sliced, for color (optional)
• 2 tbsp fish sauce
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tsp granulated sugar or palm sugar
• 2 tbsp water or low sodium stock
• 1 to 2 cups fresh Thai holy basil leaves, packed, or Thai sweet basil if you cant find holy basil
• Cooked jasmine rice, to serve
• 2 large eggs, for frying and serving on top (optional but traditional)
• Fresh lime wedges, for squeezing over just before eating (optional)

How to Make this

1. Cook jasmine rice first so it’s ready when the stir fry is done, follow package directions, keep warm.

2. Prep: mince 4 garlic cloves, thinly slice 3 to 6 Thai bird chiles or 1 to 2 serranos (adjust heat), thinly slice shallot and red bell pepper if using, pack 1 to 2 cups basil leaves, and have eggs and lime wedges ready if you want them.

3. Mix the sauce in a small bowl: 2 tbsp fish sauce, 1 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, and 2 tbsp water or low sodium stock, stir till sugar mostly dissolved.

4. Heat a wok or large skillet over high heat until very hot, add 2 tbsp vegetable or peanut oil. High heat is key for that slightly smoky wok flavor.

5. Add garlic and chiles, stir 10 to 20 seconds till fragrant but not burned, then add the ground beef or thinly sliced flank/skirt steak. If using steak, slice thin against the grain for tenderness, if ground, break up with your spatula.

6. Brown the meat quickly, stirring, about 3 to 5 minutes, push to cook evenly. If there is a lot of fat, drain a little but keep some for flavor. Toss in the shallot and red bell pepper now if using, cook 1 to 2 minutes so bell pepper stays crisp.

7. Pour the sauce over the meat, stir and let it bubble 30 to 60 seconds to coat everything and glaze a bit, scrape up any browned bits from the pan for flavor. Taste and adjust: add a pinch more sugar if too salty, a splash more fish sauce or soy for salt, or splash of lime for brightness.

8. Turn off the heat and immediately stir in the basil leaves, tossing until just wilted, about 15 to 30 seconds. Dont overcook the basil or it will lose its aroma.

9. If you want the traditional fried egg, wipe the pan, heat a little oil over medium high, crack 2 eggs and fry until edges are crispy and yolks your preferred doneness, season with a pinch of salt.

10. Serve the basil beef over jasmine rice, top with fried egg if using, squeeze fresh lime over top and enjoy. Small tip: frying the egg in the same pan gives extra beefy flavor and is totally worth the extra step.

Equipment Needed

1. Wok or large heavy skillet, nice and hot for that smoky sear
2. Medium pot with lid or rice cooker to steam jasmine rice
3. Sharp chef’s knife for garlic, chiles, shallot and slicing steak
4. Cutting board (use separate side for meat if you can)
5. Heatproof spatula or sturdy wooden spoon to break up meat and stir
6. Small mixing bowl plus measuring spoons for the sauce
7. Tongs or long chopsticks to toss and move the meat quickly
8. Small nonstick skillet or same pan wiped clean for frying eggs (optional)

FAQ

Thai Basil Beef (Pad Gra Prow) Recipe Substitutions and Variations

• Protein swap for the beef: use ground pork, ground chicken, or crumbled firm tofu, same amount. Pork brings more fat and flavor, chicken is leaner, tofu soaks up the sauce so press it first and maybe add a splash more soy.
• Fish sauce or oyster sauce swap: 1 tbsp low sodium soy sauce or tamari plus 1/2 tsp lime juice and a pinch of sugar will mimic the salty umami. For a vegetarian option use 1 tbsp soy plus 1/2 tsp miso dissolved in the water or a little mushroom seasoning.
• Basil swap: if you cant find Thai holy basil use Thai sweet basil or regular sweet basil, same volume but add at the end so it wilts not cooks away. For a closer peppery note stir in a few chopped stems or a tiny bit of mint.
• Chile heat swap: replace Thai bird chiles with serrano for similar heat, jalapeño for milder, or use 1/2 to 1 tsp red pepper flakes or 1 tsp sambal oelek if you prefer a paste. Taste as you go cause heat varies a lot.

Pro Tips

– Get the pan really hot and dont crowd it. If you pile everything in it steams not sears, so cook in two quick batches if you need to. A few seconds of contact before you stir gives proper browning and way more flavor.

– Prep the meat right. If using steak freeze it 15-20 minutes first so it slices paper thin against the grain. If using ground, spread it thin and press it so each bit hits the pan and gets a good crust. Drain off excess fat but leave some for flavor.

– Taste and tweak the sauce as you go. Sugar mellows salt, a squeeze of lime wakes it up, and a little extra fish sauce or soy adds depth. Start conservative, then adjust, because once it’s salty its hard to fix.

– Finish basil off heat and fry the egg in the same pan. Turn the heat off and toss basil in so it just wilts or you lose the aroma. For the classic runny yolk and crispy edges use plenty of oil and a hot pan, it turns this dish from good to unforgettable.