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Stir-fried Beef with Basil (Pad Kra Pao-inspired)

A quick and flavorful Thai-inspired classic! Served over jasmine rice and topped with a crispy fried egg, this dish offers the perfect balance of spicy, savory, and slightly sweet flavors.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3
Author Jhuls @ The Not So Creative Cook

Ingredients

For the sauce:

  • 5 tsp fish sauce
  • 1 tbsp white granulated sugar
  • ¼ cup (60 ml) water
  • Tiny pinch of beef cube (optional)
  • ½ tbsp dark soy sauce (add more if desired, see notes)

Others:

  • 2 Thai chilies (or more, depending on how spicy you like it)
  • 5 cloves garlic
  • Milder pepper (I used jalapeno chilis)
  • 250 g ground beef
  • Cooking oil (as needed)
  • Mini capsicum (sliced into small pieces)
  • ½ cup long beans (cut into short pieces)
  • 1 cup basil (loosely packed-I used Italian basil)

Instructions

  1. In a small bowl, mix the dark soy sauce, fish sauce, water, and sugar. Set aside.
  2. Pound the Thai chilies using a mortar and pestle. Add the garlic and milder chili, and pound again.
  3. In a pan, brown the beef. Flip to brown the other side, then break the beef into smaller pieces.
  4. Once the beef is browned, reduce the heat to medium and push the beef to one side of the pan. Add oil to the other side, then add the chili garlic paste. Sauté until fragrant.
  5. Add the mini capsicum, beans, and the sauce. If using beef cubes (remember, just a tiny pinch), mix them in at this point. Stir and cook for another 2 minutes.
  6. Turn off the heat before adding the basil leaves. Stir until the leaves are wilted.
  7. Taste and adjust the seasoning to your liking.
  8. Serve with a crispy fried egg over warm jasmine rice.