This Thai basil beef stir fry is bursting with flavour. Beef is stir fried in a delicious sauce with shallots, garlic, Thai chili, and 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. This recipe is fantastic with ground pork, chicken, or turkey as well. You can easily modify it with any of these.
Pad Gra Pow:
1/3 cup (80 ml) beef broth *
1 tbsp soy sauce
1 tbsp oyster sauce
2 tsp fish sauce
1 tsp brown sugar
1 tsp white sugar
2 tbsp vegetable oil
1 lb (454 g) lean ground beef
2 large shallots, thinly sliced
3 cloves garlic, minced
1 Thai chili, thinly sliced
1 cup (20 g) Thai basil leaves **
Thai-Style Fried Egg (per serving):
1 tbsp vegetable oil
1 large egg
Pad Gra Pow:
Stir the beef broth, soy sauce, oyster sauce, fish sauce, brown sugar, and white sugar together in a bowl. Set aside.
Heat a large skillet over high heat. Drizzle in a tbsp of vegetable oil and add in 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 skillet.
Add another tbsp of oil to the pan. Add in the shallots, garlic, and chili, stir frying until the shallots have caramelized.
Return the beef to the skillet along with a 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 skillet 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, with lime wedges and Thai sauce.
Thai-Style Fried Egg:
Heat 1 tbsp oil in a small pan. When oil is very hot and smoke wisps just begin to form, crack in an egg without breaking the yolk. The egg will bubble aggressively. Allow it to cook until the bottom has just set.
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.
* You can substitute the beef broth with vegetable broth or water in this recipe. Or if you use poultry meat instead of beef, replace the beef broth with chicken broth.
** Thai basil tastes similar to sweet basil (the kind most commonly found in grocery stores in North America), but with the addition of an anise- or liquorice-like flavour. It also holds up better in high temperatures, making it perfect for stir fries. However, if you are unable to find any, this recipe will also taste great with regular sweet basil.
Keywords: thai basil beef, pad gra pow