How to Make Best Thai Beef
Thai Basil Beef (Pad Gra Prow)
Thai basil beef (aka pad graw prow). The dish I order nearlyeverytime I set foot in a Thai restaurant, and one of my favorite things to cook at home. While nosotros've posted a recipe for Thai Basil Craven in the past, this beef version has a more intense flavor that comes from the darker, richer sauce used here.
As I sit here writing this post at 12:17 AM on my couch, I'g seriously thinking about getting upwardly and making some thai basil beef right now. And if I gave into my weaker impulses and did stop upwardly going to the kitchen right at present to offset preparing it, I'd be back on the couch within fifteen minutes with a piping hot bowl. That's how piece of cake it is to make. It'southward a 15 infinitesimal recipe from commencement to stop and has been one of my go-to weeknight meals just for that reason.
If you lot've never tried Thai basil before, y'all can find it in some grocery stores nowadays, likewise as Asian supermarkets. If you can't find information technology, feel free to substitute regular Italian basil. You won't get quite the same cinnamon-y flavor, simply you'll be in the same ballpark at least. On with the recipe!
(Notation: I've been told by a couple commenters from Thailand that pad gra prowis really made with a different kind of basil, chosenholy basil. If you can observe it in your local Asian grocery shop, by all ways employ information technology! Simply Thai Basil or, as I mentioned, regular Italian basil, can also work for this dish. At that point, it might not be a truthfulpad gra prow, but it volition still be practiced!)
Thai Basil Beef: Recipe Instructions
Heat your wok over high heat, and add the oil. Sear the beef until just browned, remove from the wok, and set bated. For more consummate information on preparing beef, see Nib's mail on How to Slice and Velvet Beef for stir chips.
Add the garlic and crimson pepper to the wok and stir-fry for virtually 20 seconds. Add the onions and stir-fry until browned and slightly caramelized.
Toss the beef back in, forth with the soy sauce, dark soy sauce, oyster sauce, fish sauce, and sugar. Stir-fry for another few seconds, and then fold in the Thai basil until it's but wilted.
Serve your Thai Basil Beefiness Pad Gra Prow with jasmine rice, and garnish with cilantro!
Prep: 10 minutes
Cook: v minutes
Full: 15 minutes
- 2 tablespoons oil
- 12 oz. beef (340g, sliced thinly against the grain and mixed with one teaspoon oil and ii teaspoons cornstarch)
- 5 cloves garlic (chopped)
- ½ of a cherry-red bell pepper (sliced thinly)
- 1 small onion (thinly sliced)
- 2 teaspoons soy sauce
- 1 teaspoon dark soy sauce
- one teaspoon oyster sauce
- 1 tablespoon fish sauce
- ½ teaspoon sugar
- i loving cup thai basil leaves (packed)
- cilantro (to garnish)
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Estrus your wok over high estrus, and add the oil. Sear the beef until merely browned, remove from the wok, and set up aside.
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Add the garlic and red pepper to the wok and stir-fry for about 20 seconds. Add together the onions and stir-fry until browned and slightly caramelized.
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Toss the beef back in, along with the soy sauce, dark soy sauce, oyster sauce, fish sauce, and sugar. Stir-fry for another few seconds, and then fold in the Thai basil until it's only wilted. Serve with jasmine rice, and garnish with cilantro.
Calories: 307 kcal (15%) Carbohydrates: 6 g (2%) Protein: sixteen thousand (32%) Fat: 24 g (37%) Saturated Fatty: 7 one thousand (35%) Cholesterol: 60 mg (xx%) Sodium: 705 mg (29%) Potassium: 347 mg (x%) Cobweb: one 1000 (4%) Carbohydrate: three 1000 (three%) Vitamin A: 780 IU (16%) Vitamin C: 23.3 mg (28%) Calcium: 39 mg (4%) Iron: two.i mg (12%)
Almost Sarah
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