🌶️ Pad Kra Pao (Thai Basil Beef)

Serves: 2–3

Time: ~15 minutes

Style: Spicy, garlicky, basil-forward (not saucy)

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INGREDIENTS

Beef

1 lb beef, finely chopped (¼-inch pieces)

(chuck, sirloin, strip, flank all work)

Aromatics

6–8 cloves garlic, finely minced

2–4 Thai chilies or serranos, minced

(or ¾–1 tsp red pepper flakes)

Optional: 1 small shallot, very finely minced

Sauce (mix ahead)

1½ tbsp fish sauce

1 tbsp light soy sauce

½–1 tsp sugar (white or palm)

1–2 tbsp water or stock

Basil

2–3 packed cups Thai basil leaves

(holy basil ideal; do not chop)

Cooking

1½–2 tbsp neutral oil (grapeseed, canola)

To serve (optional)

Jasmine rice

Crispy fried egg

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METHOD

1. Prep everything first

   Chop beef, mix sauce, wash basil, mince aromatics.

   Once cooking starts, it moves fast.

2. Heat the pan

   Use carbon steel or cast iron.

   Heat over high until very hot. Add oil; it should shimmer.

3. Bloom aromatics

   Add garlic, chilies (and shallot if using).

   Stir 10–15 seconds only, just until fragrant.

   (Optional control move: remove aromatics to a plate now.)

4. Cook the beef (in batches if needed)

   Add beef, spread out.

   Let sear 30–45 seconds undisturbed, then stir-fry.

   Brown in spots; don’t overcook.

   Remove beef to a plate. Repeat if batching.

5. Final assembly

   Return all beef to pan.

   Add aromatics back in (if removed).

   Add sauce and toss hard.

   Let bubble and glaze 30–45 seconds.

6. Basil finish (critical)

   Turn off heat.

   Add basil all at once and toss just until wilted (10–15 sec).

7. Serve immediately

Over jasmine rice. Top with crispy fried egg if desired.

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NOTES

Do not add lime or vinegar.

Dish should be salty, spicy, aromatic — not sweet or saucy.

If pan gets dry while glazing, add 1–2 tbsp water, not oil