Thai Basil Beef (Pad Krapow) Rice Bowls

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 1.25 lb ground beef (85/15)
• 1.5 cups dry jasmine rice
• 2 cups packed leaves Thai basil or holy basil
• 2, thinly sliced shallots
• 5, minced garlic cloves
• 3–4, thinly sliced Thai bird’s eye chiles or serrano
• 2 tbsp soy sauce
• 1.5 tbsp fish sauce
• 1 tbsp oyster sauce
• 1 tbsp dark brown sugar
• 2 tbsp neutral oil
• 4 eggs
• 1, sliced cucumber
• 1 lime lime wedges
• 2, sliced green onions

Instructions

1. 1Rinse jasmine rice until water runs clear. Cook according to package directions (usually rice to water) and keep warm. Fluff with a fork when done.
2. 2In a small bowl whisk together soy sauce, fish sauce, oyster sauce, and brown sugar. Set the sauce aside.
3. 3Heat oil in a large wok or heavy skillet over high heat until nearly smoking. Add ground beef and break it up with a wooden spoon. Cook 5–6 minutes until well browned and slightly crispy in spots. Drain excess fat if needed, leaving about 1 tbsp.
4. 4Push beef to the side. Add remaining oil, then shallots, garlic, and sliced chiles. Stir-fry 45–60 seconds until fragrant and garlic is golden but not burned.
5. 5Pour the sauce mixture over the beef and aromatics. Toss everything together over high heat for 1–2 minutes until the sauce coats the meat and looks glossy.
6. 6Turn off the heat. Immediately add the Thai basil leaves and toss until just wilted from residual heat, about 30 seconds. The basil should stay bright green and aromatic.
7. 7In a separate nonstick pan, fry the eggs in a little oil over medium heat until whites are set and edges are crispy but yolks remain runny, 2–3 minutes. Season with salt.
8. 8Divide rice among four bowls. Top each with a generous scoop of the basil beef, a fried egg, cucumber slices, and green onions.
9. 9Serve immediately with lime wedges for squeezing. Encourage diners to break the yolk and mix everything together for the classic pad krapow experience.