How To make Thai Basil Beef
Ingredients
4
tablespoon
oil, peanut
3
each
garlic, cloves
3
each
jalapeno peppers
1
each
bell pepper, green
1
pound
beef, steak
2
tablespoon
thai fish sauce
1
tablespoon
soy sauce
1
teaspoon
sugar
1/4
teaspoon
pepper, white, ground
1/2
cup
basil, fresh, chopped
Directions:
Peel and chop garlic. Seed jalapenos and remove membrane. Slice. Cut green pepper into thin slices. beef should be thinly slice across the grain.
Heat wok and add the oil and garlic. Chow for a very brief moment. Then add the peppers, chow for a few minutes. Next add meat. Chow again for just a couple of minutes so that the meat sears to medium rare.
Quickly add the remaining ingredients and toss for a moment.
Serve with thin noodles or rice.
How To make Thai Basil Beef's Videos
Minced Beef with Spicy Basil Recipe
Chef Dao in Bangkok teaches this wonderfully spicy Thai street food. Learn how to prepare Pad Krapao Nua Kai Dao (spicy minced beef with egg) as the street vendors do.
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The Best Thai Basil Beef in 15 Minutes (Pad Kra Pao)
The Best Thai Basil Stir Fry in 15 Minutes (Pad Kra Pao)
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Thai Basil Beef Recipe
This crowd-pleasing Thai dish comes together in 30 minutes. That might just be faster than placing a takeout or delivery order!
#recipes #beef #Thaifood
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This Stir Fry has Big Flavour - Thai Basil Beef
Thai takeout flavours made fast and cheap at home. This stir fry is a winner.
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** CHAPTERS **
0:00 - Introduction
0:44 - Prepare beef
1:20 - Prepare basil
1:49 - Prepare vegetables & aromatics
4:05 - Prepare sauce
5:15 - Fry beef
6:26 - Fry vegetables & aromatics
7:57 - Combine beef & veg & add sauce
9:16 - plate dish
9:24 - thetaste
10:45 - Flo's thoughts
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Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
Thai basil beef - How to make quick and easy pad gra prow in 30 minutes
Savory, spicy, and packed with the flavor of basil and fish sauce, that is what flashes across my mind when I think of Thai basil beef.
Thai basil beef is so versatile that it can be served as Thai basil beef noodles or Thai basil beef bowl top with a fried egg.
It is a perfect one-pot meal, as it can make it in less than 30 minutes and satisfy almost every palate.
The star of the dish is the whole bunch of fresh basil leaves thrown into the wok. You will be greeted by the aroma of basil waft up immediately to perfume the entire kitchen.
=======================================
Recipe:
(Please download the recipe and read the full details at )
Ingredients A- to grind
8 cloves garlic
3 bird’s eye chili
3 large red chili, remove seeds
Ingredients B- Seasonings
1.5 tbsp light soy sauce
1.5 tbsp oyster sauce
1 tbsp fish sauce
2 tsp dark soy sauce
2 tsp sugar
2 tbsp water
Ingredients C
500g ground beef
3/4 cup long bean, cut on the bias, 1cm length
I medium-size onion, cut into small dices
1.5 cup basil leaves
1 tsp cornstarch (make a slurry with 2 tbsp of water)
1 egg
Method:
Grind ingredients A with the mortar and pestle.
Heat some oil in a wok. Add the grind garlic and chili to the oil and stir fry until aromatic.
Add the minced beef to the garlic and chili. Keep stir-frying until the meat starts to cook and releases its juice. Then, remove it from the wok.
Add some oil to the wok to stir-frying the long beans and onion for a minute or two until they turn soft.
Return the beef to the wok and combine with other ingredients.
Add the seasonings (Ingredients B).
Pour the cornstarch slurry into the wok and give it a few quick stirs.
Add the basil leaves. Mix and turn off the heat.
Fry an egg with 4 tbsp of oil until the edges turn golden and with blisters.
Serve the basil beef with steamed rice or noodles, top with the egg, and garnish with more fresh basil leaves and chopped red chilies.
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