Thai Basil Beef

Turn Up the Heat: Thai Basil Beef That Feeds Your Squad (and Your Soul!)

Hey, spice adventurers! Clara here, ready to turn your kitchen into a sizzling Bangkok street-food stall? Today, we’re diving headfirst into my all-time favorite weeknight hero: Thai Basil Beef (Pad Kra Pao), but we’re not messing around with single servings. Oh no, we’re scaling this baby up to feed a hungry crowd of 10! Imagine this: juicy ground beef swimming in a glossy, sweet-savory-spicy sauce, kissed by loads of fragrant holy basil, all piled high on fluffy rice. It’s the kind of dish that makes you grab an extra spoon “just for tasting” (wink) and has everyone hovering around the stove begging for the first bite. Perfect for potlucks, game nights, or when your crew descends like locusts. Best part? It comes together faster than takeout and packs way more flavor and nutrition. Let’s ditch the delivery apps and cook something that truly makes your taste buds do a happy dance!

That Time Pad Kra Pao Saved Dinner (and My Sanity)

Picture this: It was my turn to host our chaotic monthly “Chopped”-style potluck (yes, we’re *those* food friends). I’d ambitiously planned some intricate dish, only to realize—mid-prepping—I was missing three critical ingredients. Cue the cold sweat! Then I remembered the humble jar of chili paste and the basil plant threatening to take over my windowsill. Pad Kra Pao to the rescue! I threw everything I had into my biggest wok—ground beef from the freezer, wilting peppers, all the sauces. The smell of garlic, ginger, and basil hitting the hot oil was instant kitchen therapy. Ten minutes later, I had a massive, steamy, unapologetically flavorful mountain of beef ready to go. The verdict? My friends demolished it, declared it the “surprise champion,” and demanded the recipe. That night taught me: sometimes the best meals aren’t meticulously planned—they’re born from pantry chaos and a fearless dash of spice!

Your Flavor Arsenal: What You’ll Need

• 3 tbsp vegetable oil: Our high-heat stir-fry MVP! Avocado oil works too. Skip olive oil—it can’t handle the heat.
• 3 shallots, chopped: Sweet, subtle onion vibes. No shallots? Use 1 small yellow onion.
• 12 cloves garlic, minced: Non-negotiable for that punchy Thai backbone! Jarred minced garlic? Use 4 tsp (but fresh is magic).
• 1.5 tbsp fresh ginger, minced: Adds bright, zingy warmth. Powdered ginger? Use 1.5 tsp in a pinch (but fresh is best).
• 2 red bell peppers, thinly sliced: For crunch and sweetness! Swap in broccoli florets or snap peas for color.
• 2.5 lbs lean ground beef (90/10): Lean keeps it from getting greasy. Ground turkey or chicken? Absolutely—just add 1 extra tbsp oil.
• 1.5 tbsp brown sugar: Balances the heat & salt. Coconut sugar or honey work too!
• 1.5 tbsp fish sauce: That funky, umami soul! Vegan? Use soy sauce or tamari + 1 tsp mushroom powder.
• 3/4 cup low-sodium soy sauce: Controls saltiness—you can always add more later. Gluten-free? Tamari is your friend.
• 3 tbsp oyster sauce: Secret weapon for depth & gloss! Vegetarian oyster sauce exists, or use hoisin + 1 tsp soy.
• 4–5 tbsp chili paste with garlic (Sambal Oelek): Fiery heartthrob! Start with 4 tbsp—you can add more later. Sriracha works but is sweeter.
• 1 cup low-sodium beef broth: Liquid gold for our saucy base. Veggie broth keeps it veg-friendly.
• 1/2 cup water + 1 tbsp cornstarch: Our thickening dream team! Arrowroot powder works too.
• 2.5 cups holy basil leaves, chopped: THE star! Regular basil or Thai basil work if you can’t find holy basil, but flavor shifts slightly.
• 5 green onions, chopped: Fresh, oniony confetti for garnish.
• 8 cups hot cooked rice: Jasmine rice is traditional bliss!

Chef Insight: “Prep everything BEFORE heating the wok (mise en place is key!). Stir-fries move FAST!”

Thai Basil Beef

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• Author: clarawhitmore
• Total Time: 40 mins
• Yield: 10 servings 1x

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Description

Turn up the heat and feed a crowd with this scaled-up version of Thai Basil Beef! Juicy ground beef, fiery chili paste, sweet-savory sauces, and loads of fragrant basil create a bold, saucy stir-fry that’s perfect for spooning over fluffy rice. A flavor-packed dish that’s fast, filling, and guaranteed to impress.

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Ingredients

Scale 1x2x3x

3 tbsp vegetable oil

3 shallots, chopped

12 cloves garlic, minced

1.5 tbsp fresh ginger, minced

2 red bell peppers, thinly sliced

2.5 lbs lean ground beef

1.5 tbsp brown sugar

1.5 tbsp fish sauce

3/4 cup low-sodium soy sauce

3 tbsp oyster sauce

4–5 tbsp chili paste with garlic (adjust to heat preference)

1 cup low-sodium beef broth

1/2 cup water

1 tbsp cornstarch

2.5 cups holy basil leaves, chopped

5 green onions, chopped (for garnish)

8 cups hot cooked rice

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Instructions

Heat oil in a large wok or skillet over medium-high heat.

Add shallots, garlic, and ginger. Sauté for 1–2 minutes until fragrant.

Stir in bell peppers and cook another 2–3 minutes.

Add ground beef and cook until browned, breaking it into crumbles.

In a bowl, whisk together brown sugar, fish sauce, soy sauce, oyster sauce, chili paste, broth, and cornstarch dissolved in water.

Pour sauce into the skillet and let simmer for 5–7 minutes until slightly thickened.

Stir in chopped basil, cook 1 minute more until wilted.

Serve hot over cooked rice and top with green onions.

• Prep Time: 20 mins
• Cook Time: 20 mins
• Category: Dinner

Nutrition

• Calories: 470
• Sodium: 750mg
• Carbohydrates: 36g
• Fiber: 2g
• Protein: 27g

Let’s Wok and Roll: Your Foolproof Steps

1. Heat that oil! Place your largest wok or deep skillet over medium-high heat. Add the oil and swirl until it shimmers like a mirage. Test with a shallot piece—it should sizzle immediately! Tip: If your wok smokes, lower heat slightly. Burnt garlic is sad garlic.
2. Aromatics attack! Toss in shallots, garlic, and ginger. Stir CONSTANTLY for 1-2 minutes—just until fragrant and golden at the edges. Don’t wander off! Burnt here ruins everything. Hack: Use a spatula AND tongs for quick flipping!
3. Pepper power! Add those vibrant red bell peppers. Stir-fry for 2-3 minutes until slightly softened but still crisp-tender (we want crunch!). Chef Secret: High heat = “wok hei” (breath of the wok) flavor!
4. Beefy business! Crumble in the ground beef. Break it up aggressively with your spatula into small, juicy bits. Cook until no pink remains (5-6 mins). Drain ANY excess fat if needed (lean beef shouldn’t have much). Tip: Pat beef dry before adding—browning, not steaming!
5. Sauce symphony! While beef cooks, whisk brown sugar, fish sauce, soy sauce, oyster sauce, chili paste, broth, and cornstarch slurry (water + cornstarch) in a bowl. Pour this gloriousness over the beef. Hack: Whisk cornstarch into COLD water first to avoid lumps!
6. Simmer & thicken! Bring the mixture to a lively simmer. Let it bubble happily for 5-7 minutes, stirring occasionally. Sauce should coat the back of a spoon—it thickens more off heat! Chef Note: Too thick? Add 2 tbsp broth. Too thin? Simmer 1-2 mins more.
7. Basil bliss! Kill the heat! Stir in the chopped holy basil—it wilts instantly from the residual heat, releasing its incredible perfume. Stir just 1 minute. Critical: Adding basil while cooking kills its magic—always off-heat!
8. Finish & feast! Spoon that saucy, fragrant beef extravaganza over mountains of hot rice. Scatter green onions on top like confetti. Final Flourish: Squeeze of lime? Fried egg on top? YES.

Plating Perfection: How to Serve This Beauty

This dish screams vibrant, communal feasting! Pile the Thai Basil Beef high over fluffy jasmine rice in a big, beautiful serving bowl. Let everyone dig in family-style—it’s way more fun that way. Garnish generously with those bright green onions. For the full Thai street food experience, serve with extra lime wedges for squeezing (that citrus zing cuts the richness) and a small bowl of extra chili paste for the brave souls. Want balance? Add a simple, crunchy cucumber salad on the side. And please—provide big spoons for maximum saucy rice scooping!

Mix It Up: Your Flavor Playground

• Protein Swap: Ground chicken, turkey, pork, or crumbled tofu (pressed extra firm!) work beautifully. Adjust cook time slightly for poultry.
• Veggie Fiesta: Toss in mushrooms with the peppers, or stir in a bag of spinach right before the basil. Zucchini coins? Yes!
• Spice Level Tango: Mild: Use only 2 tbsp chili paste + add 1 diced bell pepper. Nuclear: Add 1-2 minced Thai bird’s eye chilies with the garlic!
• Paleo/Whole30: Swap coconut aminos for soy sauce, omit sugar (or use date paste), and ensure compliant fish/oyster sauce. Thicken with arrowroot.
• “Crack an Egg on It”: Fry eggs sunny-side up and place one gloriously on top of each serving. Runny yolk + saucy beef = heaven.

Clara’s Kitchen Confessions & Evolutions

This recipe? It’s a living, breathing thing in my kitchen! My first attempt years ago was… a salty, basil-less disaster (RIP, sad soy sauce soup). I’ve learned: low-sodium soy is key for control, and basil MUST go in OFF the heat. The cornstarch slurry was a later genius addition—hello, glossy restaurant-style sauce! I also started using holy basil after hunting it down at an Asian market—its slightly peppery, clove-like notes are game-changing (though Thai basil is still fab). The best evolution? Doubling the sauce (hence the extra broth) because, let’s be real, saucy rice is the best part. Now, it’s my ultimate “clean out the veggie drawer” dish—those slightly sad bell peppers? They shine here!

Pad Kra Pao Pitfalls? Let’s Troubleshoot!

• Q: Help! My dish is too salty! What now? A: Oh no! First, taste before adding all the soy sauce—you can always add more. Rescue mission: Stir in extra cooked rice directly into the wok to absorb sauce, add a squeeze of lime or a tsp of sugar to balance, or dilute with 1/4 cup hot water/broth and simmer briefly.
• Q: Can I use regular basil instead of holy basil? A: You can, but expect a flavor shift! Italian basil is sweeter/milder. Thai basil (purple stems, licorice notes) is the best sub. Holy basil has a unique spicy, clove-like kick. Use whichever you find—just use LOTS (2.5 cups packs the punch)!
• Q: Can I make this ahead or freeze it? A: Absolutely! Cook the beef/sauce (hold the basil). Cool completely, then refrigerate (3 days) or freeze (2 months). To serve: Reheat gently on the stove, stir in FRESH basil just before serving. Reheating cooked basil turns it black and bitter.
• Q: My sauce isn’t thickening! What did I do wrong? A: Two common culprits: 1) Cornstarch slurry wasn’t mixed well (always whisk cornstarch into COLD liquid first!). 2) Heat wasn’t high enough for a proper simmer. Solution: Mix 1 tsp cornstarch with 1 tbsp COLD water, stir it in, and simmer 2-3 more minutes.

Nourishment Notes (Per Serving)

Approximate values based on lean ground beef and standard ingredients:

Calories: 470 | Protein: 27g | Carbs: 36g (mostly from rice) | Fat: 22g | Fiber: 2g | Sodium: 750mg

Balancing Act: Packed with protein from the beef, this dish gets its carbs from energy-giving rice. Using lean beef keeps saturated fat reasonable. Sodium comes mainly from sauces—using low-sodium soy and broth helps! Boost fiber by serving with a side of steamed veggies.