This mouthwatering Thai Basil Beef (Pad Gra Prow) brings authentic Bangkok street food flavors right to your kitchen in just 30 minutes. The irresistible combination of tender beef, aromatic Thai basil, and savory sauce creates a perfectly balanced dish that’s both protein-rich and satisfying.
With 34g of protein per serving and only 295 calories, this weeknight-friendly recipe delivers restaurant-quality results without the wait or extra cost.
Succulent Thai Basil Beef – Essential Ingredients
- Ground Beef (1.5 lbs): Select lean meat for a healthier option
- Aromatics: 2 shallots, 8 garlic cloves, and 1 Tbsp ginger – finely minced for maximum flavor
- Red Bell Pepper: Thinly sliced for optimal texture and color
- Sauce Components: Fish sauce, soy sauce, oyster sauce, and chili paste create authentic Thai flavors
- Holy Basil (1.5 cups): Fresh leaves, chopped – gives signature aroma
- Supporting Ingredients: Brown sugar, cornstarch, beef broth for perfect sauce consistency
- For Serving: Hot cooked rice and chopped green onions
Step-by-Step Cooking Guide
- Aromatic Base Preparation: Heat oil and sauté shallots, garlic, ginger, and bell peppers for 2-3 minutes until fragrant
- Meat Cooking: Push vegetables aside, add ground beef and break into small pieces while cooking
- Sauce Creation: Combine brown sugar, sauces, chili paste, broth, water, and cornstarch in a bowl
- Final Simmer: Add sauce mixture to pan, let it simmer 5-10 minutes until thickened
- Finishing Touch: Stir in fresh basil leaves just before serving
- Plating: Serve over steaming rice, garnish with green onions for extra freshness
Cooking Techniques
The magic of this Thai Basil Beef happens in your wok or large skillet! For the best results, get your pan nice and hot before starting. When you’re cooking the aromatics (shallots, garlic, and ginger), watch them carefully – you want them fragrant but not burned.
A neat trick is to push the veggies to the side of the pan before adding the beef. This gives your meat direct contact with the hot surface, creating better flavor. Breaking the meat into tiny pieces makes this dish extra delicious – a potato masher works great if you don’t have a meat chopper!
Variations & Substitutions
While traditional Thai Basil Beef uses holy basil (or ‘tulsi’), regular Thai basil or even sweet basil will work in a pinch. Ground chicken or pork can replace the beef if you prefer.
For a vegetarian twist, try crumbled firm tofu or mushrooms! If you’re watching your sodium, you can cut back on the soy sauce and add a splash more broth. Need it spicier? Add some fresh Thai chilies or extra chili paste. Not a fan of bell peppers? Try snap peas or green beans instead.
Serving Suggestions
This Thai Basil Beef loves to be served over a bed of steaming jasmine rice, but don’t stop there! Try it with brown rice for extra nutrition, or cauliflower rice for a low-carb option.
Add a fried egg on top – when the runny yolk mixes with the sauce, it’s amazing! Some fresh cucumber slices on the side add a cool crunch. For a complete Thai meal, start with a simple soup like Tom Yum or add a papaya salad on the side.
Storage Tips
Got leftovers? Lucky you! This dish keeps well in an airtight container in the fridge for up to 3 days. The flavors actually get better overnight as everything mingles together. To reheat, just pop it in the microwave or warm it in a pan with a tiny splash of water to keep things moist.
If you’re meal prepping, you can even freeze portions for up to 2 months – just store the rice separately for the best results.
Thai Basil Beef (Pad Gra Prow)
Equipment
- Wok or large skillet
- small bowl
Ingredients
Main Ingredients
- 2 Tablespoons vegetable oil
- 2 shallots chopped
- 8 cloves garlic minced
- 1 Tablespoon fresh ginger minced
- 1 red bell pepper thinly sliced
- 1.5 lbs lean ground beef
Sauce
- 1 Tablespoon brown sugar
- 1 Tablespoon fish sauce
- 1/2 cup low-sodium soy sauce
- 1.5 Tablespoons oyster sauce
- 2-3 Tablespoons chili paste with garlic
- 3/4 cup low-sodium beef broth
- 1/3 cup water
- 2 teaspoons cornstarch
- 1.5 cups holy basil leaves chopped
- 3 green onions chopped, for garnish
- 5 cups hot cooked rice
Instructions
- In a wok or large skillet over medium high heat, add the oil, shallots, garlic, ginger and bell peppers and sauté for 2-3 minutes.
- Push the veggies off to the side and add the ground beef, breaking it up into small pieces as it cooks. (I like to use a meat chopper to break up the meat in very small pieces.)
- In a small bowl, stir together the brown sugar, fish sauce, soy sauce, oyster sauce, chili paste, cornstarch, beef broth, and water and add to the pan.
- Simmer for 5-10 minutes
- Add the basil and stir. Serve over hot steamed rice, with chopped green onion on top.
