This Thai basil beef stir fry (pad gra prow) is a fantastic dish that is bursting with flavour. Ground beef is stir fried in a delicious sauce with shallots, garlic, Thai chili, and fresh Thai basil, and served on a bed of fragrant jasmine rice. Topping this dish with a crispy, Thai-style fried egg takes it over the top. And it takes less than 30 minutes!
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Make sure to try my Thai chicken fried rice for another delicious Thai stir fry dish. Or, Thai crying tiger steak for an amazing beef dish that is so flavourful.
What is it?
Thai basil stir fry in Thai is pad gra prow (ผัดกะเพรา). Pad gra prow is one of the most popular Thai street food dishes out there. It essentially is any kind of meat stir fried with Thai holy basil. Pad gra prow néua wua (ผัดกระเพราเนื้อวัว) is Thai basil beef stir fry.
The Thai word for Thai holy basil (กระเพรา) is one of those foreign words that has many English pronunciations (or should we say, attempts at). You will also see it written as gra pow, kra pow, kra pao, ka prao, and more.
Ingredients
- Lean ground beef
- Shallots
- Garlic
- Thai chilis- Also called Thai bird's eye chilis. These chilis are small and mighty. Mighty spicy that is! You can adjust how much you add to your preference. But keep in mind that you also will use the traditional Thai sauce (see ingredient info below) to add more spicy flavour to your dish. (Omit the chilis for non-spicy.)
- Thai basil leaves - See the section below this one for useful information on Thai basil.
- Beef broth
- Soy sauce
- Oyster sauce - This sauce is sweet, salty, and richly savoury; almost caramelized. It adds a dark caramel colour to dishes. A good quality one will contain real shellfish extracts.
- Fish sauce - Made from salt fermented small fish, this sauce adds a special umami flavour to Southeast Asian dishes. A pleasant briny sweetness accompanies a light ocean/fish flavour. There is no real substitute for it. A good quality one will be reddish-brown and clear with no sediment.
- Brown sugar
- Sugar
- Vegetable oil
- Traditional Thai sauce - This staple of Thai cuisine is normally served with this dish. It is so easy to make and adds so much delicious flavour. It also allows you to easily adjust the spice levels of this dish to each person's preference. See my post for how to make it fresh at home.
- Lime wedges
- Eggs (optional)
- Serve with: Jasmine rice
See the recipe card below for quantities.
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Basil vs. thai basil vs. thai holy basil
The 'regular' basil that we use most commonly in North America is Genovese basil, also known as sweet basil. This variety tastes sweet with a hint of cloves.
Thai basil (bai horapa / ใบโหระพา) tastes similar to sweet basil, but with the addition of an anise-or liquorice-like flavour. It also holds up better in high temperatures, making it a great addition to stir fries. This is the variety that I used for this recipe because I couldn't find Thai holy basil.
Thai holy basil (gra pow / ใบกะเพรา) is the variety used in the most authentic version of Thai basil beef. The flavour is peppery with a hint of cloves. Unfortunately, it can be fairly difficult to find this kind of basil outside of Thailand. You may have some luck if you happen to have a local Thai grocer.
Substitutions
- Thai basil - Get Thai holy basil if you can find it or Thai basil as a second choice. If you can't find either, use regular sweet basil and add a tiny pinch of ground anise.
- Thai chilis - The best substitute is the cayenne pepper, which has a similar heat level and sweet/fruity flavour profile.
- Ground beef - You can also mince steak into small pieces to use in this dish. This recipe is also fantastic with ground pork, ground chicken, or ground turkey. You can easily substitute with any of these.
- Vegetable oil - You can substitute with a neutral cooking oil of your choice. Just make sure that it has a high smoke point, making it suitable for high heat stir frying. Peanut oil and canola oil are great options.
- Beef broth - Substitute beef broth with vegetable broth or water. Or if you use poultry meat instead of beef, replace the beef broth with chicken broth.
Variations
- Non-spicy - You can adjust the spice level in this recipe to be as spicy or mild as you would like by adjusting the amount of chilis you use. Omit them completely for a non-spicy version that will still be very tasty.
- Chicken - Make sure to try spicy Thai basil chicken for a very popular version of pad gra pow that uses tender pieces of chicken thighs instead of ground beef. It is incredibly delicious.
- Thai fried egg - Add a Thai-style fried egg as an optional but very tasty add-on to this dish. See the recipe below for instructions on how to make it.
Instructions
I highly recommend doing all preparations ahead of time because this Thai basil beef dish cooks incredibly quickly. Once you've begun cooking, you won't have time to measure out sauce ingredients or do any chopping. Make the traditional Thai sauce (prik nam pla) at this time, as well.
Stir the sauce ingredients (beef broth, soy sauce, oyster sauce, fish sauce, brown sugar, and sugar) together in a bowl. Set aside for now.
Add another tablespoon of oil to your wok. Add in the shallots, garlic, and chilis, stir frying until the shallots have caramelized.
Return the beef to the wok along with 1 tablespoon of the prepared sauce. Stir fry for about a minute while the sauce caramelizes.
Add in the rest of the sauce, stir frying until the sauce has cooked up into a shiny glaze on the meat.
Remove the wok from heat. Tear Thai basil leaves and stir them into the beef until wilted.
Serve Thai basil beef stir fry on a bed of rice topped with a Thai-style fried egg, traditional Thai sauce, and lime wedges.
How to make a Thai-style fried egg:
Heat 1 tablespoon of oil in a small pan. When the oil is very hot and you are just starting to see the very first wisps of smoke, crack in an egg being careful to not break the yolk. It will start bubbling aggressively. Allow it to cook until the bottom has just set.
Then, carefully loosen the egg with a spatula, shifting it around the pan while it continues to cook. It is finished when the edges have a light brown crisp, the white is set, and the yolk is still a bit runny.
Equipment
Either a wok or a large skillet will be needed to make this recipe.
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Storage
Keep leftovers stored in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stove over medium heat until warmed through.
You can freeze this dish for up to 3 months, however, the Thai basil won't have the same fresh flavour as it would when enjoying it immediately after cooking.
Tip for Success
Have all of your ingredients measured out, chopped, or otherwise prepared before you start cooking. Like most stir fries, once you start cooking there is no time to do anything else as it cooks quite quickly. However, if you have all your prep done first you will find this dish so simple to make.
Print📖 Recipe
Thai Basil Beef Stir Fry (Pad Gra Prow)
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Dish
- Cuisine: Thai
Description
Thai basil beef stir fry (pad gra prow) is a fantastic dish with shallots, garlic, Thai chili, and Thai basil, served on fragrant jasmine rice.
Ingredients
Pad Gra Prow:
⅓ cup (80ml) beef broth
1 tablespoon soy sauce
1 tablespoon oyster sauce
2 teaspoons fish sauce
1 teaspoon brown sugar
1 teaspoon white sugar
2 tablespoons vegetable oil
1 pound (454g) lean ground beef
2 large shallots, thinly sliced
3 cloves garlic, minced
1 Thai chili, thinly sliced
1 cup (20g) Thai basil leaves *
Thai-Style Fried Egg (per serving):
1 tablespoon vegetable oil
1 large egg
Serve with:
jasmine rice
traditional Thai sauce (prik nam pla)
lime wedges
Instructions
Pad Gra Prow:
I highly recommend doing all preparations ahead of time because this spicy Thai basil beef dish cooks incredibly quickly. Once you've begun cooking, you won't have time to measure out sauce ingredients or do any chopping. Make the traditional Thai sauce (prik nam pla) at this time, as well.
Stir the sauce ingredients (beef broth, soy sauce, oyster sauce, fish sauce, brown sugar, and sugar) together in a bowl. Set aside for now.
Heat a wok or large skillet over high heat. Drizzle in 1 tablespoon of oil and add in the ground beef. Break it up and stir fry it until just browned. Transfer the beef to a plate and set aside for now. Dispose of any juices in the wok.
Add another tablespoon of oil to your wok. Add in the shallots, garlic, and chilis, stir frying until the shallots have caramelized.
Return the beef to the wok along with 1 tablespoon of the prepared sauce. Stir fry for about a minute while the sauce caramelizes.
Add in the rest of the sauce, stir frying until the sauce has cooked up into a shiny glaze on the meat.
Remove the wok from heat. Tear Thai basil leaves and stir them into the beef until wilted.
Serve on a bed of rice topped with a Thai-style fried egg, traditional Thai sauce, and lime wedge
Thai-Style Fried Egg:
Heat 1 tablespoon of oil in a small pan. When the oil is very hot and you are just starting to see the very first wisps of smoke, crack in an egg being careful to not break the yolk. It will start bubbling aggressively. Allow it to cook until the bottom has just set.
Then, carefully loosen the egg with a spatula, shifting it around the pan while it continues to cook. It is finished when the edges have a light brown crisp, the white is set, and the yolk is still a bit runny.
Notes
* Get Thai holy basil if you can find it or Thai basil as a second choice. If you can't find either, use regular sweet basil and add a tiny pinch of ground anise.
Nutrition
- Serving Size:
- Calories: 222
- Sugar: 3.1 g
- Sodium: 466.1 mg
- Fat: 10.3 g
- Carbohydrates: 5.6 g
- Protein: 26.4 g
- Cholesterol: 67.8 mg
Keywords: Thai basil beef, pad gra prow
Olga says
This is going to be one of my favourite recipes. So easy to make and the flavour is out of this world.
Asha says
Thanks so much!
Lana says
My husband wanted thirds. He asked for the recipe lol.
Asha says
Thanks for sharing, that's so great to hear
Angela P says
Wow. A quick yet delicious meal. It's a keeper.
Asha says
Thanks!
Justin says
My kind of recipe. Quick and good tasting.
Asha says
Thank you 😀
Franciso says
This recipe is amazing. Great flavour.
Asha says
Thanks so much
Linda says
Great tasting. My family really enjoyed this recipe.
Asha says
Thanks so much 🙂
Renee says
Absolutely in love with this. So quick and taste amazing.
Asha says
Thanks so much 🙂
Derek says
I really enjoyed this simple to make delicious Thai meal. Will be making again and again.
Asha says
Thank you!
Clint says
Quick and easy. Enjoyed making and eating this meal. Thank you.
Asha says
Thanks for the review 🙂
Kerry says
Great recipe. Thanks.
Asha says
Thanks for the kind review 🙂
Maria says
Great recipe. Will make again. Thank you.
Asha says
Thank you!
Joy says
My family was delighted with this meal When my teenage boys, who are picky eaters, ask for seconds you know it is good.
Asha says
Well I appreciate their feedback. Thank you 🙂
Rick says
Thanks. Made a delicious meal.
Asha says
Thank you Rick, I'm so happy you liked it.
Mari says
Delicious meal.
Asha says
Thank you!
Mary says
Wonderful recipe.
Asha says
Thanks ❤️
Keigan says
Great recipe and easy to make.
Asha says
Thank you! 🙂
Marianne says
Amazing meal. I could eat this everyday.
Asha says
Thank you 🙂
Olivia says
I really enjoyed this dish; especially the sauce.
Asha says
Thank you!
Pete says
Enjoyed this meal.
Asha says
I'm glad, thanks
Daniel says
Always lovely. Recommended any day if you are missing Asia.
Asha says
Thank you! 🙂 Hopefully travel will be back to normal soon.
Adam says
I love this recipe. reminds me good old times back in thailand. what i also do is to add chopped paprika and beans after the onion. 🙂
Asha says
Thanks so much, Adam 😊 That sounds like a delicious addition!