Thai · Dinner
Fried Beef with Holy Basil
Sliced beef stir-fried in a smoking-hot wok with garlic, bird's-eye chili and holy basil, finished with fish sauce, oyster sauce and soy for a salty-sweet, deeply savoury glaze. Served over steamed jasmine rice with a crisp fried egg, this is a Thai street classic known as pad kra pao.
$5
12 minsPrep
8 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
612Calories
47.8gProtein
31.5gFat
37.6gCarbs
6.8gSugar
3.1gFiber
1856mgSodium
327mgChol
8.4gSat Fat
890mgPotassium
102mgCalcium
5.6mgIron
3.1mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
spice-route
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Slice beef sirloin thinly against the grain. Mince garlic and chop chilies finely. Rinse holy basil leaves and gather near the stove.
2
Heat 1 tablespoon oil in a wok over high heat until smoking. Add garlic and chilies, stir constantly for 20 seconds until golden and fragrant.
3
Add beef to the wok and stir-fry over high heat for 2 to 3 minutes, tossing constantly, until browned and cooked through.
4
Stir in fish sauce, oyster sauce, soy sauce and sugar, toss for 1 minute until glossy. Fold in holy basil for 20 seconds until wilted.
5
Heat remaining 1 tablespoon oil in a small skillet over medium-high heat. Crack in egg and fry for 2 to 3 minutes until edges crisp and yolk soft.
6
Plate
Spoon rice onto a plate, top with beef and basil, slide fried egg alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g360g beef sirloin
- 50g50g holy basil leaves
- 8 cloves8 cloves garlic
- 88 bird's-eye chilies
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp oyster sauce
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp sugar
- 4 tbsp60ml vegetable oil, divided
- 22 large eggs
- 280g280g cooked jasmine rice
