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Thai Stir-Fried Beef with Basil (Pad Krapow Neua)
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.
4
Servings
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.
30 minutes
Ingredients
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1
pound flank steak, halved lengthwise with the grain, then cut against the grain into ¼-inch-thick slices
-
1
tablespoon soy sauce
Directions
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01In 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.
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Exceptional. Don’t be weary of the fish sauce, it is your friend.
We used one hot finger chili instead serrano. Slow burn, good build.