Thai Beef Stir-Fry with Chilli and Basil – Pad Kra Prow
Made with loads of fresh chillies and fragrant Thai basil, this simple stir-fry can be found sizzling in woks all over Bangkok. It’s such a classic Thai dish and so easy to make at home. You can substitute the beef for chicken, prawns or even tofu, which is better fried on its own first to give it some texture. You can pick up Thai basil in your local Asian supermarket and some supermarkets stock it as well.
- Bash the chilli and garlic into a paste using a pestle and mortar or mini chopper.
- Heat half the oil in a wok until smoking and add the beef, onion and beans. Stir-fry for 3-4 minutes until the beef is just seared. Add chilli and garlic and continue to stir-fry for another minute.
- Add the fish sauce, light soy, oyster sauce, palm sugar and lime juice and continue to stir-fry for 1-2 minutes until the sauce clings to the meat. Chuck the basil into the stir-fry and mix well.
- Meanwhile, heat the remaining oil in a large pan over a medium-high heat and crack in the eggs. Fry for 2-3 minutes or until the whites are set and the edges crispy.
- To serve, divide the cooked beef between four serving plates, spooning over any juices from the wok. Top each with an egg and serve immediately with the rice.
1 red chilli
4 cloves garlic
4 tbsp vegetable oil
300g trimmed rump steak, finely sliced
1 red onion, finely sliced
100g green beans, cut into 2 inch pieces
1 tbsp fish sauce
2 tsp light soy sauce
1 ½ tsp oyster sauce
1 tsp palm sugar
The juice of a lime juice
2 large handfuls Thai basil leaves
4 free range eggs
Steamed rice to serve