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Thai Stir-Fried Beef with Basil (Pad Krapow Neua)

Thai Stir-Fried Beef with Basil (Pad Krapow Neua)

By Phoebe MaglathlinOctober 15, 2019

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

Purists say Thai basil is a must for this dish, but we found that sweeter, slightly more subdued Italian basil yields a perfectly delicious stir-fry. For the fullest herbal flavor and fragrance, we use both chopped basil (mixed with the cooked steak) and torn basil leaves (stirred in at the end).The snap peas and red bell pepper add pleasing crunch, as well as vibrant colors. Use one or two serranos, depending on your heat preference. Or, if you like, leave out the chilies altogether. Serve with steamed white or brown jasmine rice.

Tip

Don't cook the meat without first draining off the excess liquid and patting the slices dry with paper towels. This ensures the meat browns. Also, don't stir the meat after adding it to the pan. Let it cook undisturbed so the slices get a good, flavor-building sear.

Ingredients
  • 1

    pound flank steak, halved lengthwise with the grain, then cut against the grain into ¼-inch-thick slices

  • 1

    tablespoon soy sauce

  • 3

    tablespoons fish sauce, divided

  • Ground white pepper

  • 4

    tablespoons peanut oil, divided

  • ¼

    cup chopped fresh basil, plus 3 cups lightly packed, torn

  • 2

    tablespoons white vinegar

  • 4

    ounces sugar snap peas, strings removed, halved on the diagonal

  • 1

    red bell pepper, stemmed, seeded and sliced ½ inch thick

  • 1-2

    serrano chilies, stemmed and sliced into thin rounds

  • 4

    medium garlic cloves, thinly sliced

  • 1

    bunch scallions, white and light green parts finely chopped, dark green tops cut into 1-inch pieces, reserved separately

  • 1

    tablespoon white sugar

  • 1

    teaspoon oyster sauce

Step 1

In a medium bowl, stir together the steak, soy sauce, 1 tablespoon fish sauce and ½ teaspoon white pepper. Let stand for 5 minutes, then drain and pat dry with paper towels.

Step 2

In a 12-inch skillet over high, heat 1 tablespoon of oil until barely smoking. Add half the meat in a single layer and cook without stirring until well browned, 1 to 1½ minutes.

Turn the slices, then continue to cook until the second sides are well browned, another 1 to 1½ minutes.

Transfer to a clean medium bowl. Repeat with 1 tablespoon of the remaining oil and the remaining meat. Transfer to the bowl, then stir in the chopped basil and vinegar.

Step 3

Add the remaining 2 tablespoons oil to the skillet and heat over medium-high until barely smoking. Add the snap peas, bell pepper and chilies.

Cook, stirring occasionally, until the peas are lightly browned, about 3 minutes. Add the garlic and finely chopped scallion parts, then cook, stirring, until fragrant, about 30 seconds, then stir in the sugar.

Add the scallion tops and the beef with any accumulated juices and cook, stirring, until most of the juices have evaporated, about 1 minute.

Step 4

Off heat, add the remaining 2 tablespoons fish sauce, the oyster sauce and torn basil, then stir until the basil is wilted, about 30 seconds. Taste and season with white pepper.