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Stir Fry Beef Basil (Phat Krapow Neua)

Somjit Najaireeb
In Thailand, Phat Krapow is the default dish we fall back on when we cannot decide what to eat. It's simple, easy to eat (no bones!), very tasty, and takes about 10 minutes to make. Traditionally served with sunny-side-up eggs and fragrant Jasmine rice, this one-dish meal is a staple household recipe.
Enjoy it today with your family!
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Prep Time 5 mins
Cook Time 7 mins
Total Time 12 mins
Course Main Course
Cuisine Asian, Thai
Servings 2
Calories 584 kcal

Equipment

  • Wok
  • Turner

Ingredients

  • 1.5 tbsp cooking oil, for deep frying
  • 1 egg
  • 6 cloves garlic, minced
  • 320 g beef, ground/ minced
  • 1/4 tsp salt
  • 1/2 tsp sugar, optional
  • 1/2 tsp fish sauce
  • 1/2 tbsp oyster sauce
  • 6 red bird's eye chillies, washed and sliced; adjust according to spicy tolerance
  • 50 g basil leaves, washed, stems removed
  • 1 green chilli, chopped
  • 1/2 tsp fish sauce, to drizzle

Instructions
 

  • Prepare all the ingredients.
  • Add the cooking oil to a wok over medium heat. Let it warm up before cracking the egg over the wok. Cook the egg sunny-side-up style for 1.5 to 2 minutes, or until brown and crispy along the edges. Scoop some hot oil and pour over the yolk while cooking it. Remove from the wok and set aside.
  • Add the garlic to the wok and fry for 1.5 minutes, or until crispy and golden brown.
  • Add all the minced beef, stirring and spreading it evenly in the wok.
  • Add salt, sugar, fish sauce and oyster sauce. Stir fry for 45 seconds, or until the seasonings are well-distributed and the beef is well-cooked.
  • Add the red chillies and stir fry for 5 to 10 seconds to infuse the chilli flavours.
  • Taste and adjust. When it's perfect, add the basil leaves and mix for 30 seconds, or until just combined. Switch off the heat.
  • Dish out onto a plate of rice, and top with the crispy fried egg. Serve with chopped chillies drizzled in fish sauce.

Notes

Tips
  • Using slightly more oil helps to make the edges of the egg white crispy.
  • When the oil is hot, scoop some of it up and pour them over the egg yolk to cook it slightly. This cooks the egg white over the yolk.
  • Caramelizing the garlic before adding the beef adds a subtle depth of flavour.
  • Sugar is optional to balance the saltiness from the salt and fish sauce, and the spiciness from the chilli later.
  • In Thailand, about 1 tsp of MSG is usually added with the seasonings; however, it can be omitted (like in this recipe!).
  • Be careful when frying the chilli as the capsaicin fumes released can irritate the throat.
  • Mix in the basil leaves until just done for maximum flavour. This takes less than 30 seconds.
  • Watch the video to see how I made it!
Note: the nutritional value exclude the serving of rice.

Nutrition

Calories: 584kcalCarbohydrates: 8gProtein: 47gFat: 41gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 245mgSodium: 955mgPotassium: 475mgFiber: 1gSugar: 2gVitamin A: 159IUVitamin C: 23mgCalcium: 114mgIron: 5mg
Keyword beef, easy, fast meals, stir fry
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