Thai Basil Beef (a.k.a. Pad Gra Prow) is tasty, easy, and so satisfying. It’s loaded with flank steak, bell pepper, garlic, shallots, carrots, basil, and a deep, dark Thai sauce!
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Now that we live in Japan, I have to re-create some of our favorite restaurant dishes from back home. We haven’t found a Thai restaurant nearby yet, so it’s up to me to recreate some restaurant favs. This Thai Basil Beef recipe could easily be my favorite Thai dish to make at home! Not only is it incredibly tasty, but it’s a quick and easy dinner that my entire family loves. And I mean L*O*V*E*S!
This Thai Basil Beef recipe calls for a few ingredients that you might not have on hand like oyster sauce, fish sauce, and chile garlic sauce. PLEASE do not let these ingredients keep you from making this recipe! Go to the store, purchase them, and I bet you will use them in no time at all! Probably from making this Thai Basil Beef recipe over and over again. 😉 Later this week, I will post 2 new recipes that use these ingredients, too. So stay tuned!
Cook’s Note – Thai Basil Beef (Pad Gra Prow):
- If you can’t find Thai basil at the grocery store, then Italian basil will do just fine.
- Love your Thai food spicy? Then I suggest adding a couple teaspoons of chile garlic sauce to your serving. If everyone you’re making this dish for loves spicy food, then add 1/4 cup of it to the sauce in the recipe below. I leave it out of ours, because I have 2 little ones that eat this, too.
Cook’s Tools and Special Ingredients – Thai Basil Beef (Pad Gra Prow):
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- 2 cups Jasmine rice for serving
- 3 Tablespoons low-sodium soy sauce
- 2 teaspoons cornstarch
- ⅓ cup water
- 2 Tablespoons dark brown sugar
- 2 Tablespoons fish sauce
- 1 Tablespoon oyster sauce
- 1 Tablespoon lime juice
- 1 lb flank steak, sliced against the grain into thin strips
- 1 teaspoon cornstarch
- 2 Tablespoon + 1 teaspoon vegetable oil
- 1 red bell pepper, cored and seeded, diced into 2-inch strips
- 2 large shallots, thinly sliced
- 5 medium garlic cloves, minced
- 1 cup matchstick carrots
- 1 cup fresh basil (preferably Thai basil), roughly chopped
- GARNISHES (optional):
- Fresh basil leaves
- Sesame seeds
- Fresh cilantro
- Lime wedges
- Chili garlic sauce
- MAKE RICE: Cook Jasmine rice as per package instructions; set aside.
- MAKE SAUCE: In small bowl whisk together soy sauce, cornstarch, and water until smooth. Whisk in sugar, fish sauce, oyster sauce, and lime juice until combined; set aside.
- COOK BEEF AND VEGGIES: In medium bowl toss beef with 1 teaspoon oil and 1 teaspoon cornstarch. Preheat large skillet and 2 tablespoons oil over medium-high heat). When oil shimmers, add beef and cook until browned on both sides. Remove from heat and set aside. Reduce heat to medium, add bell pepper, shallots, and garlic and sauté until onions are browned and slightly caramelized, about 2-3 minutes. Stir in carrots and cooked beef.
- FINISH DISH: Give sauce a quick whisk, and pour into skillet. Stir everything together to coat meat and veggies with sauce. Bring sauce to simmer while stirring often. Cook until sauce thickens, about 1-2 minutes. Stir in basil and cook until wilted, about 1 minute. Serve over cooked Jasmine rice with basil, sesame seeds, cilantro, and lime wedges as garnishes. If you like to spice things up a little, then dab some chili garlic sauce on top and mix in!