Description
Quick Thai Basil Beef (Pad Kra Pao) with tender flank steak, garlic, chilies, onions, bell peppers, and fragrant Thai basil in a savory sauce. Serve over rice for a delicious meal.
Ingredients
Scale
- 1 pound flank steak, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 teaspoon cornstarch
- 1/2 teaspoon ground white pepper
- 1 tablespoon vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon dark soy sauce (for color, optional)
- 1 tablespoon brown sugar
- 1/2 cup chicken broth
- 1 teaspoon cornstarch (mixed with 1 tablespoon water to create a slurry)
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 2–3 Thai chilies, finely chopped (adjust to your spice preference)
- 1 medium onion, thinly sliced
- 1 bell pepper (red or green), thinly sliced
- 1 cup Thai basil leaves, packed
- Cooked rice, for serving
- Fried egg (optional), for serving
Instructions
- Slice the Beef: Slice the flank steak thinly against the grain (about 1/8 inch thick). Partially freezing the steak for 30 minutes can help.
- Marinate the Beef: In a medium bowl, combine the sliced beef with the soy sauce, oyster sauce, fish sauce, brown sugar, cornstarch, white pepper, and vegetable oil. Mix well.
- Let it Rest: Cover and refrigerate for at least 30 minutes, or up to 2 hours.
- Combine the Sauce Ingredients: In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, dark soy sauce (if using), and brown sugar.
- Add Chicken Broth: Pour in the chicken broth and whisk to combine.
- Prepare the Cornstarch Slurry: In a separate small bowl, mix the cornstarch with the water until smooth. Set aside.
- Heat the Wok: Heat a wok or large skillet over high heat until smoking hot.
- Add Oil and Aromatics: Add the vegetable oil to the hot wok. Add the minced garlic and chopped Thai chilies. Stir-fry for 15-20 seconds, or until fragrant.
- Cook the Beef: Add the marinated beef to the wok in a single layer. Stir-fry for 2-3 minutes, or until browned and cooked through. Cook in batches if needed.
- Add Vegetables: Add the sliced onion and bell pepper to the wok. Stir-fry for another 2-3 minutes, or until the vegetables are tender-crisp.
- Pour in the Sauce: Pour the prepared sauce into the wok. Stir well to combine.
- Thicken the Sauce: Give the cornstarch slurry a quick stir and then pour it into the wok. Stir continuously until the sauce thickens.
- Add Thai Basil: Remove the wok from the heat and add the Thai basil leaves. Gently stir until the basil leaves are wilted and fragrant.
- Serve Immediately: Serve the Thai Basil Beef immediately over cooked rice. Top with a fried egg, if desired.
Notes
- Use high heat for stir-frying.
- Don’t overcrowd the wok; cook in batches if necessary.
- Adjust the spice level by adding more or less Thai chilies.
- Use fresh Thai basil for the best flavor.
- Prepare all ingredients in advance.
- Dark soy sauce is optional and primarily for color.
- Sirloin steak can be substituted for flank steak.
- Add other vegetables like mushrooms, broccoli, or carrots.
- Substitute beef with tofu or mushrooms for a vegetarian version.
- Chicken, pork, or shrimp can be used in place of the beef.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Reheat leftovers in a wok or skillet over medium heat.
- Prep Time: 20 minutes
- Cook Time: 15 minutes