Pad Kaprow or Stir fried beef with Thai Basil
One of Thailand's most famous dishes, served at humble food stalls and the poshest restaurants it is a true classic. It's also not difficult to cook with the simplest of ingredients. In Thailand this is almost always served with a crispy egg and a runny yolk. If that's not your scene, then fine, go eggless! However,if you want to go for this with the egg I have covered the technique in the video!
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500g Beef steak, flank or rump
- Thai Basil, 1 bunch 25-50g
- 3-4 Birds Eye Red Chillies
- 1 Mild Red Chilli
- 4-6 Garlic cloves
- 4 Eggs
- 2 tsp white sugar
- 2 tsp brown sugar
- 2 tbs light soy sauce
- 2 tbs dark soy sauce
- 6 tbs Oyster sauce
Instructions
- 1
Slice meat thinly at a 45 degree angle and set aside.
- 2
Cut the mild chilli to slices and add to a mortar with the birds eye chillies and garlic. Bash to a medium consistency as in the pictures above.
- 3
Heat a wok to a medium high temperature and add the chili and garlic mixture and stir fry for 20 seconds.
- 4
Add meat to the Wok and stir fry for around 90 seconds.
- 5
Add the dark soy sauce and stir fry for 60 seconds.
- 6
Add the white sugar and the brown sugar and continue to stir fry.
- 7
Add the oyster sauce and stir through thoroughly.
- 8
Add the Thai Basil and stir fry for a few seconds.