Thai Basil Minced Beef (Pad Krapow) Bowl
Stir-fried minced beef with garlic, chilies and holy basil over jasmine rice.
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Makes
- 4 bowls
Pad krapow is a Thai street dish built on high heat, pounded garlic and chilies, and a fistful of holy basil added at the end. It's very fast, so have everything chopped before the wok goes on.
Why this recipe works
Pounding garlic and chilies releases more flavor than chopping, and frying them briefly in hot oil seasons the whole dish. Adding basil off the heat keeps it aromatic.
Ingredient notes
Holy basil (krapow) has a peppery, clove-like flavor; Thai basil is easier to find and works well. Oyster sauce usually contains wheat; use a gluten-free version if needed.
Common mistakes
- Burning the garlic in the first step.
- Cooking the basil too long, which turns it black.
What to serve with it
A crispy fried egg on top is the classic way to eat it.
Meal prep
Reheats well, though the basil darkens; add fresh basil when reheating.
More bowls like this
Cooking tips
Turn on the fan; frying chilies can make you cough. Add more chilies for a traditional level of heat.
Swaps and variations
Use ground chicken or pork, cooked to 165°F (74°C) and 160°F (71°C) respectively. Use 1/2 red bell pepper, sliced, if you want vegetables in the stir-fry.
Storing and reheating
Refrigerate within 2 hours for up to 4 days. Reheat until hot (165°F / 74°C).
Recipe
Thai Basil Minced Beef (Pad Krapow) Bowl
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Makes
- 4 bowls
Ingredients
You’ll need: wok or large skillet; medium saucepan with lid; mortar and pestle (optional)
Method
-
Cook the rice: bring the rice and water to a boil, cover and cook on low 12 minutes, rest covered 10 minutes.
-
Pound the garlic and chilies to a rough paste in a mortar, or chop them finely together.
-
Mix the oyster sauce, soy sauce, fish sauce and sugar with 2 tablespoons water.
-
Heat the oil in a wok over high heat. Add the garlic-chili paste and stir 20 to 30 seconds, until fragrant but not browned.
-
Add the beef and stir-fry 5 to 6 minutes, breaking it up, until browned and the beef reaches 160°F (71°C).
-
Add the sauce and stir 1 minute, then turn off the heat and fold in the basil until just wilted.
-
Serve over the jasmine rice.
Questions
What if I can't find holy basil?
Use Thai basil or, as a last resort, Italian basil.
How spicy is it?
Each bird's eye chili is very hot. Two give noticeable heat; four is traditional.
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