Wolf's Spicy Thai Basil Beef (Pad Krapow Neua)
Dim Sim LimWolf's Spicy Thai Basil Beef (Pad Krapow Neua)
Ingredients
For the Beef
- 1 1/2 pounds beef sirloin, thinly sliced against the grain
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil, plus more for frying eggs
For the Aromatic Paste
- 6 cloves garlic, minced
- 6 Thai bird's eye chilies, or more, finely chopped
- 1 shallot, finely chopped
For the Sauce
- 2 tablespoons Lee Kum Kee oyster sauce
- 1 tablespoon Chin-Su fish sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon light soy sauce
- 1 teaspoon granulated sugar
- 1/2 teaspoon chicken powder
- 1/4 teaspoon MSG (Chef's Choice), (optional, for that extra yum yum)
For the Finish
- 1 cup holy basil leaves, packed (or Thai basil if holy basil is unavailable)
- 3 cups jasmine rice, cooked, for serving
- 4 eggs, for frying
- as needed crispy chili oil, for garnish
Instructions
- 1
First, let's get that beef ready! Take your thinly sliced beef sirloin and toss it with the cornstarch. This is our secret weapon for tender, juicy beef. Mix it well, coating every piece. Set aside.
⏱️ 2 min
- 2
Now, for the flavor bomb! In a small bowl, combine all your sauce ingredients: Lee Kum Kee oyster sauce, Chin-Su fish sauce, dark soy sauce, light soy sauce, granulated sugar, chicken powder, and that optional but highly recommended MSG for the ultimate yum yum. Stir until everything is dissolved. Set this liquid gold aside.
⏱️ 3 min
- 3
Time to unleash the aromatics! Using your trusty cleaver, finely mince the garlic, Thai bird's eye chilies, and shallot. If you're feeling spicy, add more chilies! This is where the heat comes from, baby!
⏱️ 5 min
- 4
Get your wok screaming hot! Add 2 tablespoons of vegetable oil and let it shimmer. Once it's smoking, toss in your beef. We're stir-frying this fast and furious, just until it's browned and about 80% cooked. Don't overcrowd the wok; cook in batches if necessary. Remove the beef from the wok and set aside.
⏱️ 4 min
- 5
Add a little more oil to the wok if needed. Now, throw in your minced garlic, chilies, and shallot. Stir-fry like a madman for about 30 seconds until fragrant. Don't burn it, just get those incredible aromas dancing!
⏱️ 1 min
- 6
Return the partially cooked beef to the wok. Pour in your pre-mixed sauce. Stir-fry vigorously, coating all that beautiful beef in the rich, savory sauce. Let it bubble and thicken slightly.
⏱️ 2 min
- 7
The grand finale! Toss in your holy basil leaves. Stir-fry for just 15-30 seconds until the basil wilts and its incredible aroma fills the air. This is the essence of Pad Krapow! Remove from heat immediately. Boom! That's how you make it!
⏱️ 1 min
- 8
While the beef is resting, heat a separate pan with a generous amount of vegetable oil. Fry your eggs sunny-side up, ensuring those edges get nice and crispy. A perfect runny yolk is key here!
⏱️ 2 min
- 9
Now we serve! Plate a generous portion of fluffy jasmine rice. Spoon that glorious Spicy Thai Basil Beef right next to it. Top each serving with a crispy fried egg. Drizzle with a little crispy chili oil for an extra kick and visual pop. All fire! Enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimWolf's Spicy Thai Basil Beef (Pad Krapow Neua)
For the Beef
- 1 1/2 pounds beef sirloin, thinly sliced against the grain
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil, plus more for frying eggs
For the Aromatic Paste
- 6 cloves garlic, minced
- 6 Thai bird's eye chilies, or more, finely chopped
- 1 shallot, finely chopped
For the Sauce
- 2 tablespoons Lee Kum Kee oyster sauce
- 1 tablespoon Chin-Su fish sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon light soy sauce
- 1 teaspoon granulated sugar
- 1/2 teaspoon chicken powder
- 1/4 teaspoon MSG (Chef's Choice), (optional, for that extra yum yum)
For the Finish
- 1 cup holy basil leaves, packed (or Thai basil if holy basil is unavailable)
- 3 cups jasmine rice, cooked, for serving
- 4 eggs, for frying
- as needed crispy chili oil, for garnish
Instructions
- 1
First, let's get that beef ready! Take your thinly sliced beef sirloin and toss it with the cornstarch. This is our secret weapon for tender, juicy beef. Mix it well, coating every piece. Set aside.
⏱️ 2 min - 2
Now, for the flavor bomb! In a small bowl, combine all your sauce ingredients: Lee Kum Kee oyster sauce, Chin-Su fish sauce, dark soy sauce, light soy sauce, granulated sugar, chicken powder, and that optional but highly recommended MSG for the ultimate yum yum. Stir until everything is dissolved. Set this liquid gold aside.
⏱️ 3 min - 3
Time to unleash the aromatics! Using your trusty cleaver, finely mince the garlic, Thai bird's eye chilies, and shallot. If you're feeling spicy, add more chilies! This is where the heat comes from, baby!
⏱️ 5 min - 4
Get your wok screaming hot! Add 2 tablespoons of vegetable oil and let it shimmer. Once it's smoking, toss in your beef. We're stir-frying this fast and furious, just until it's browned and about 80% cooked. Don't overcrowd the wok; cook in batches if necessary. Remove the beef from the wok and set aside.
⏱️ 4 min - 5
Add a little more oil to the wok if needed. Now, throw in your minced garlic, chilies, and shallot. Stir-fry like a madman for about 30 seconds until fragrant. Don't burn it, just get those incredible aromas dancing!
⏱️ 1 min - 6
Return the partially cooked beef to the wok. Pour in your pre-mixed sauce. Stir-fry vigorously, coating all that beautiful beef in the rich, savory sauce. Let it bubble and thicken slightly.
⏱️ 2 min - 7
The grand finale! Toss in your holy basil leaves. Stir-fry for just 15-30 seconds until the basil wilts and its incredible aroma fills the air. This is the essence of Pad Krapow! Remove from heat immediately. Boom! That's how you make it!
⏱️ 1 min - 8
While the beef is resting, heat a separate pan with a generous amount of vegetable oil. Fry your eggs sunny-side up, ensuring those edges get nice and crispy. A perfect runny yolk is key here!
⏱️ 2 min - 9
Now we serve! Plate a generous portion of fluffy jasmine rice. Spoon that glorious Spicy Thai Basil Beef right next to it. Top each serving with a crispy fried egg. Drizzle with a little crispy chili oil for an extra kick and visual pop. All fire! Enjoy!