Thai Basil Minced Beef (Pad Kra Pao)

Name: Thai Basil Minced Beef (Pad Kra Pao)
Total time: 15 min
Yield: 2 people
Ingredients: 14 oz Minced Beef; 1 cup Basil Leaf; 0.5 count White Onion; 4 cloves Garlic; 2 count Long Green Chilli; 2 tbsp Oyster Sauce; 1 tbsp Sweet Soya Sauce; 1 tbsp Fish Sauce; 1 tbsp Olive Oil

Dairy-FreeUnder 15 MinsHigh ProteinStovetop • One-PotDinner • LunchThai

Easy

15minutes

420kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A quick, intensely savory, and slightly spicy minced beef stir-fry loaded with fresh basil leaves. It's the perfect rich and saucy topping for hot white rice.

If you are looking for the ultimate comfort food to pair with a bowl of steaming white rice, this Thai Basil Minced Beef (Pad Kra Pao) is the answer! When you combine savory, caramelized beef with the sweet and salty punch of oyster and fish sauce, you get an absolute explosion of umami in every single bite. The magic of this Thai Basil Minced Beef lies in how quickly it comes together while delivering maximum flavor. The aromatic blend of fresh garlic, spicy green chilli, and a generous handful of sweet basil transforms simple ground meat into a restaurant-quality dish in under 15 minutes. It is a brilliant way to use up your highly perishable fresh basil and minced beef before they go bad. Because the sauce is rich, glossy, and deeply savory, it begs to be soaked up by fluffy white rice. Adding your jammy, sweet soy-marinated Mayak eggs on the side will take this Thai Basil Minced Beef (Pad Kra Pao) to an entirely new level, creating a beautifully balanced meal full of contrasting textures and tastes. Get ready for this to become a staple in your weekly dinner rotation!

Ingredients

400 g Minced Beef (about 1 lb)
30 g Basil Leaf (1 large handful)
0.5 count White Onion (half a medium onion)
4 cloves Garlic
2 count Long Green Chilli
2 tbsp Oyster Sauce
1 tbsp Sweet Soya Sauce
1 tbsp Fish Sauce
1 tbsp Olive Oil

Instructions

1
Finely dice the white onion, mince the garlic, and slice the long green chilli.
2
In a small bowl, mix together the oyster sauce, sweet soya sauce, and fish sauce.
3
Heat the olive oil in a large wok or skillet over medium-high heat. Add the minced garlic and sliced long green chilli, tossing for about 30 seconds until fragrant.
4
Add the diced white onion and cook for another minute until slightly softened.
5
Increase the heat to high and add the minced beef. Break it apart with a spatula and stir-fry for 4-5 minutes until deeply browned and slightly crispy on the edges.
6
Pour the sauce mixture over the minced beef and stir well to ensure the meat is evenly coated and the liquid reduces slightly into a glossy glaze.
7
Turn off the heat entirely. Toss in the fresh basil leaf and gently stir it through the residual heat until just wilted.
8
Serve immediately over hot white rice, with your prepared Mayak eggs placed generously on the side.

Chef's Tips

•If you prefer a milder dish, remove the seeds from the green chilli before slicing.
•Turning off the heat before adding the basil is crucial! It keeps the herb tasting fresh and prevents it from turning black and bitter.

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Recipe By

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