Yield: 4 people
Thai Basil Beef (Pad Kra Pao)
This delicious Thai basil beef stir fry featuring holy basil is a healthy twist on the classic Thai dish, Pad Kra Pao, also known as Pad Graprao or Pad Krapow. It's super easy to make, making it the perfect weeknight meal. Plus this version is gluten free, dairy free, paleo, and refined sugar free.
Ingredients
- 2 tbsp olive oil
- 1 lb ground beef
- 1 red bell pepper, deseeded and thinly sliced
- 1 yellow onion, thinly sliced
- 1 cup sugar snap peas
- 4 cloves garlic, minced
- 1 cup thai basil, holy basil
- 2 tbsp chile paste
- 3 tbsp coconut aminos
- 1 tbsp sesame oil
- 1 tsp apple cider vinegar
- salt, to taste
- fresh cilantro or green onions, to garnish
Equipment
- 1 large skillet or wok
Instructions
- Make the sauce. In a small bowl, mix together chile paste, coconut aminos, sesame oil, and apple cider vinegar until combined.
- Cook the meat. Heat oil in a large skillet set over medium high heat. Add the ground beef and cook until browned, breaking it up with a spoon and stirring often, about 6 minutes.
- Sauté the veggies. Add the bell pepper, onion, sugar snap peas, and garlic to the beef. Cook until vegetables start to soften, about 5 minutes.
- Add the sauce. Pour the sauce mixture along with the fresh basil (reserving a few fresh leaves to top) and continue cooking until basil starts to wilt.
- Serve and enjoy! Serve the Thai basil beef (Pad Kra Pao) over jasmine rice and top with fresh basil.
Notes
- Have fun with the vegetables. There are lots of veggies in this dish but you can always add more. Shredded carrot, thinly sliced zucchini, water chestnuts, bamboo shoots, or mushrooms would all be delicious.
- For best results, use holy basil also known as thai basil. Thai basil is savory, spicy, and anise-like, adding a distinct pungency to dishes. It’s a vibrant, irreplaceable addition in many dishes, providing the herbaceous and savory notes that round out a dish. If you can't find thai (holy) basil you can use regular basil.
- To keep this recipe gluten free use coconut aminos or gluten free tamari. If you use tamari, season with less salt, as tamari is naturally salty.
- You can use any ground meat in place of the beef. It would be delicious with ground chicken or pork. Turkey would work as well.
- Store in an airtight container in the fridge for up to 4-5 days.
- Add a fried egg on top! My husband absolutely loves adding a fried egg on top of this Pad Kra Pao.
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