Thai Basil Beef (Pad Krapow)

A spicy, aromatic Thai classic featuring savory stir-fried Wagyu beef, fresh holy basil, and a perfectly runny fried egg served over steamed jasmine rice.

Ingredients

• 400 g Wagyu beef mince
• 2 heads garlic
• to taste birds eye chilies
• 2 tbsp fish sauce
• 2 tbsp light soy sauce
• 1 tbsp oyster sauce
• 0.5 tbsp dark soy sauce
• 0.5 tbsp sugar
• 1 pinch chili powder
• 1 splash rice wine or cooking wine
• 1 handful fresh holy basil leaves
• 1 whole egg
• 1 serving steamed jasmine rice
• optional lemon slices

Instructions

1. 1Prepare the Garlic

   

   Place a large pile of garlic cloves onto a cutting board and chop them coarsely. Using a generous amount of garlic is essential for the base flavor of this Thai Basil Beef dish.

   Tip: For the best aroma, use a heavy chefs knife and a firm, steady motion to mince the garlic.
2. 2Add Chilies

   

   Using kitchen shears, snip the birds eye chilies directly into the bowl with the prepared garlic. This method keeps your hands clean and ensures the chilies are cut into uniform pieces.

   Tip: Birds eye chilies are very spicy; adjust the amount according to your heat preference.
3. 3Crush Aromatics

   

   Use a wooden rolling pin to gently crush the garlic and chili mixture in the bowl. This process bruises the ingredients, which helps release their essential oils and intensifies the flavor before stir-frying.

   Tip: Dont over-crush; you want to create a rustic, textured paste rather than a puree.
4. 4Prepare the Stir-fry Sauce

   

   In a small bowl, combine 2 tablespoons of fish sauce, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, half a tablespoon of dark soy sauce, half a tablespoon of sugar, and a pinch of chili powder. Mix well until the sugar is fully dissolved.

   Tip: Prepare this sauce beforehand so you can quickly add it to the wok during the high-heat stir-fry.
5. 5Stir-fry Aromatics

   

   Heat oil in a wok over high heat. Add the crushed garlic and chili mixture, stir-frying briefly until fragrant. Be careful not to burn the garlic.

   Tip: High heat is key to achieving that authentic wok hei aroma in your stir-fry.
6. 6Cook the Beef

   

   Add the Wagyu beef mince to the wok. Stir-fry constantly, breaking up any large clumps with your spatula until the beef is fully browned and evenly distributed with the aromatics.

   Tip: Wagyu beef has a higher fat content, which creates a richer flavor and ensures the beef stays tender during the quick cook time.
7. 7Stir-fry the beef

   

   Add the beef mince to the hot wok with the garlic and chili aromatics. Use a spatula to break the meat apart while stir-frying until it is thoroughly browned.

   Tip: Using fatty wagyu beef mince adds depth and richness to the stir-fry.
8. 8Deglaze the pan

   

   Once the beef is browned, add a splash of rice wine or cooking wine to the wok. This helps to deglaze the pan and lift the flavorful bits from the bottom.

   Tip: Adding the wine at this stage helps to neutralize any gamey smell from the beef.
9. 9Season the beef

   

   Pour the prepared sauce mixture—consisting of fish sauce, light soy sauce, oyster sauce, dark soy sauce, sugar, and chili powder—over the browned beef. Stir well to ensure the beef is evenly coated and flavored.

   Tip: Stir the sauce well before pouring to ensure the sugar is fully dissolved.
10. 10Add holy basil

    

    Finish the dish by adding a handful of fresh holy basil leaves to the wok. Stir-fry briefly until the leaves are just wilted and fragrant.

    Tip: Add the basil at the very end to maintain its distinct aroma and vibrant color.

Proper Storage

Burn It Off

Frequently Asked Questions