Spicy Basil Stir-Fry (Pad Krapow Neau Sap)
Thai spicy basil is my default order at restaurants when I'm just not sure what to eat because it's delicious, simple and a complete meal when served over rice, especially with a fried egg on top. It's sold in every single Thai restaurant and street stall. The only customization is your choice of meat or seafood, so feel free to change it up when making this dish.
Ingredients
| 3 tbsp (45 ml) | sweet soy sauce | |
| 2 tbsp (30 ml) | oyster sauce | |
| 4 tbsp (60 ml) | fish sauce | |
| 2 tbsp (30 g) | chili paste in soybean oil | |
| 3 tbsp (45 ml) | canola or other high-temperature cooking oil | |
| 3 cloves | garlic, minced | |
| 1-3 | fresh serrano or Thai chilies, sliced | |
| 3 cups (798 g) | lean ground beef (ideally freshly ground on a large die) | |
| 1 | onion, sliced | |
| 1 | red bell pepper, sliced | |
| 1 1/2 cups (48 g) | Thai basil leaves, loosely packed | |
| 1/2 tsp | 2.5 ml | white pepper |
| — | cooked jasmine rice, for serving |
Instructions
- To make the sauce, combine the sweet soy sauce, oyster sauce, fish sauce and chili paste in soybean oil in a small bowl. Set aside.
- Heat a wok or large skillet over high heat and add the oil. When a wisp of white smoke appears, add the garlic and chilies. Cook them until the garlic starts to brown, about 30 seconds.
- Stir in the ground beef, flatten it against the pan and cook undisturbed for about 45 seconds. The beef will start to brown. Turn it over once, again press it flat against the pan and cook for another 30 seconds. Break up the meat into gravel-sized pieces. Drain and discard any excess liquid.
- Stir in the onion and bell pepper and stir-fry for about 1 minute. Add the reserved sauce and stir to combine the ingredients thoroughly for about 1 minute. Add the Thai basil and stir-fry until the beef is thoroughly cooked and the onions are slightly tender. Finish with the white pepper and serve over hot rice.