Entrée: Thailand – ผัดกะเพรา ▶ Pad Kra Pao (Thai Basil Stir-Fry)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 8 min

Cook 8 min

Total 16 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) beef steak, thinly sliced or roughly chopped (such as sirloin steak)
1 large bell pepper, thinly sliced
4 scallions, chopped
4 cloves garlic, minced
2–4 bird’s eye chiles, chopped (adjust to taste)
1 cup (30 g) fresh Thai basil leaves (or holy basil if available)
2 tbsp (30 ml) soy sauce
1 1 / 2 tbsp (22 ml) fish sauce
1 tsp (5 ml) oyster sauce
1 tsp (4 g) palm sugar or brown sugar
2 tbsp (30 ml) vegetable oil
Cooked jasmine rice, to serve

Show original ingredient measurements

1 lb / 450 g beef steak, thinly sliced or roughly chopped (such as sirloin steak)
1 large bell pepper, thinly sliced
4 scallions, chopped
4 cloves garlic, minced
2–4 bird’s eye chiles, chopped (adjust to taste)
1 cup (30 g) fresh Thai basil leaves (or holy basil if available)
2 tbsp (30 ml) soy sauce
1 1 / 2 tbsp (22 ml) fish sauce
1 tsp (5 ml) oyster sauce
1 tsp (4 g) palm sugar or brown sugar
2 tbsp (30 ml) vegetable oil
Cooked jasmine rice, to serve

Instructions

1. Heat oil in a wok or skillet over high heat; sauté garlic and chiles until fragrant.  
2. Add beef and stir‑fry until mostly cooked through.  
3. Add bell pepper and scallions and stir until peppers are crisp‑tender.  
4. Stir in soy sauce, fish sauce, oyster sauce and sugar; toss to coat evenly.  
5. Remove from heat and mix in basil leaves until wilted.  
6. Serve immediately over jasmine rice.