Prepare to embark on a culinary journey that will transport your taste buds straight to the bustling streets of Bangkok! This Nue Gra Pao (Thai Basil Beef) is not just a recipe - it's a flavor explosion that combines the fiery heat of Thai chilies, the aromatic punch of fresh mint, and the rich, savory depth of perfectly cooked ground beef. In just 25 minutes, you'll create a restaurant-quality dish that will make your kitchen smell like an authentic Thai street food stall and have your family begging for seconds.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Thai
Serves: 2 servings
Ingredients
- 1 lb ground beef
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 2-3 Thai bird chilies, chopped
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp sugar
- 1 cup fresh mint leaves
Instructions
- Prepare all ingredients by washing the mint leaves, finely chopping the garlic and Thai bird chilies, and measuring out the sauces and seasonings.
- Heat a large wok or heavy skillet over high heat and add the vegetable oil. Allow the oil to become very hot and slightly smoking.
- Add the minced garlic and chopped Thai chilies to the hot oil, stirring quickly to release their aromatic flavors without burning, about 30 seconds.
- Add the ground beef to the wok, breaking it up with a spatula or wooden spoon. Cook the beef over high heat, stirring constantly to ensure even browning and prevent sticking.
- Once the beef is mostly browned and no longer pink, add soy sauce, fish sauce, and sugar. Stir to combine and allow the sauce to caramelize slightly with the meat.
- Continue cooking for 2-3 minutes until the beef is fully cooked and the liquid has reduced, creating a slightly sticky coating on the meat.
- Remove the wok from heat and immediately fold in the fresh mint leaves, allowing them to wilt slightly from the residual heat.
- Taste and adjust seasoning if needed, adding more fish sauce or chili as desired for balance of flavors.
- Transfer the stir-fried beef to a serving plate, garnishing with additional fresh mint leaves if desired.
- Serve hot with steamed jasmine rice and optional cucumber slices or fried egg as traditional accompaniments.
Tips
- Use high heat: A screaming hot wok or skillet is crucial for achieving that authentic Thai stir-fry sear and preventing the meat from steaming.
- Fresh ingredients matter: Use fresh mint leaves and Thai bird chilies for the most authentic flavor. Avoid dried or substituted herbs.
- Don't overcrowd the pan: Cook the beef in a single layer to ensure proper browning and caramelization.
- Balance is key: Taste and adjust the fish sauce, soy sauce, and sugar to create the perfect sweet, salty, and spicy balance.
- Serve immediately: This dish is best enjoyed hot, right after cooking, to maintain the crisp texture and vibrant flavors. Pro tip: For an extra authentic touch, serve with a crispy fried egg on top and some steamed jasmine rice on the side!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 5g
Protein: 28g
Fat: 24g
Saturated Fat: 8g
Cholesterol: 90mg
