Spicy Thai Basil Beef

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Introduction

Spicy Thai Basil Beef (Pad Kra Pao-inspired) is a fragrant stir-fry that hits all the right notes: spicy, savory, and herbaceous. Quick to prepare and intensely flavorful, this dish uses ground or thinly sliced beef cooked with garlic, chilies, and a mound of fresh Thai basil. Serve it over jasmine rice with a fried egg on top for the authentic experience.

This recipe is perfect when you need a fast, satisfying meal with bold flavors. The combination of fish sauce, soy, and oyster sauce creates a savory backbone, while fresh basil adds a bright, peppery finish.

Ingredients (serves 2–3)

  • 400g ground beef or thinly sliced flank steak
  • 2 tbsp vegetable oil
  • 6 garlic cloves, minced
  • 2–3 Thai red chilies, chopped (adjust to heat preference)
  • 1 small onion, sliced
  • 2 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp oyster sauce
  • 1 tsp sugar or palm sugar
  • 1/4 cup water or beef broth
  • 1 generous cup fresh Thai basil leaves
  • Cooked jasmine rice and fried eggs for serving

Instructions

  1. Heat the wok. Warm a wok or large skillet over high heat. Add vegetable oil and swirl to coat.
  2. Sear the beef. Add the beef and stir-fry until browned and just cooked through. Remove and set aside if using thin slices; if ground beef, keep it in the pan.
  3. Sauté aromatics. Add garlic, chilies, and sliced onion to the pan and stir-fry for 30–45 seconds until aromatic.
  4. Combine sauces. Return beef to the pan (if removed). Add soy sauce, fish sauce, oyster sauce, sugar, and water. Stir quickly, allowing sauce to reduce for about a minute.
  5. Add basil. Turn off the heat and fold in fresh Thai basil leaves until wilted and fragrant.
  6. Serve immediately. Spoon over steamed jasmine rice and top with a crispy fried egg. Garnish with extra basil or sliced chilies.

Tips & Variations

  • Proteins: Swap beef for chicken, pork, or tofu. Adjust cooking times accordingly.
  • Basil: If Thai basil isn’t available, use holy basil for authenticity or sweet basil in a pinch.
  • Heat level: Remove seeds from chilies for milder flavor, or add more chilies for heat lovers.
  • Vegetable additions: Bell peppers, green beans, or baby corn make great additions.

Nutrition (approx. per serving)

  • Calories: 540
  • Protein: 36g
  • Fat: 28g
  • Carbohydrates: 28g (includes rice)
  • Fiber: 2g

Serving & Storage

Serve hot with jasmine rice and a fried egg. Leftovers keep for up to 2 days in the fridge and reheat well in a skillet.

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