Beef Pad Kra Pao
This Beef Pad Kra Pao recipe keeps things simple with just a handful of ingredients, but still brings all the spicy, aromatic depth you’d find in real street food. Easy, fast, and full of flavor. A weeknight win!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons chopped garlic (about 6 cloves)
- 4–12 Thai chilies (adjust to your spice level)
- 2 tablespoons vegetable oil
- 1 lb ground beef. Use more fatty beef for extra flavors if preferred.
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon dark soy sauce
- ½ tablespoon sugar
- ¼ tablespoon water
- 1 cup holy basil leaves (substitute Thai basil if needed)
Instructions
- 1
. Roughly chop the garlic and chilies, tear the holy basil leaves, and measure everything out. This makes the cooking go much faster because the dish comes together in minutes.
- 2
Heat oil in a wok or pan over medium-high heat. Add the garlic and chilies and stir-fry for about 30 seconds until fragrant.
- 3
Add ground beef and stir constantly until browned and nearly cooked through, about 2–3 minutes.
- 4
Stir in oyster sauce, fish sauce, dark soy sauce, sugar, and water. Cook for another minute until the sauce thickens slightly.
- 5
Toss in the holy basil leaves, turn off the heat, and stir just until wilted.
- 6
Spoon over jasmine rice and top with a crispy Thai fried egg.