Thai Spicy Basil Beef Recipes

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THAI SPICY BASIL BEEF



Thai Spicy Basil Beef image

My version of Thai Beef Basil I usually get from take-out. If you can find Thai Basil and Thai Chilies that would be great. Otherwise, I've used regular basil and serrano or jalapeno chilies instead. I freeze the beef for 10 minutes to make it easier to thinly slice.

Provided by SocaliJL

Categories     Meat

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons oil
1 tablespoon garlic, minced
1/2 lb beef, thinly sliced
1 tablespoon chile, chopped
1/4 cup onion, sliced
1/4 cup red bell pepper, sliced
1 cup fresh basil leaf
1 tablespoon oyster sauce
2 tablespoons fish sauce
1/2 tablespoon sugar
1/8 teaspoon white pepper
cilantro, chopped for garnish

Steps:

  • Heat wok with oil, add garlic and chiles.
  • Add beef and stir fry for 1 minute.
  • Add onions and basil, stir for 1 minute.
  • Add remaining sauce: oyster sauce, fish sauce, sugar, and white pepper.
  • Stir fry until cooked, garnish with cilantro.
  • Server immediately with steamed rice.

Nutrition Facts : Calories 467.7, Fat 47.2, SaturatedFat 17.6, Cholesterol 56.2, Sodium 846.1, Carbohydrate 5.1, Fiber 0.7, Sugar 2.9, Protein 5.9

SPICY THAI BASIL CHICKEN (PAD KRAPOW GAI)



Spicy Thai Basil Chicken (Pad Krapow Gai) image

My version of this classic Thai dish has spectacular taste even with regular basil instead of Thai or holy basil. The sauce actually acts like a glaze as the chicken mixture cooks over high heat. The recipe works best if you chop or grind your own chicken and have all ingredients prepped before you start cooking.

Provided by Chef John

Categories     World Cuisine Recipes     Asian     Thai

Time 25m

Yield 2

Number Of Ingredients 13

⅓ cup chicken broth
1 tablespoon oyster sauce
1 tablespoon soy sauce, or as needed
2 teaspoons fish sauce
1 teaspoon white sugar
1 teaspoon brown sugar
2 tablespoons vegetable oil
1 pound skinless, boneless chicken thighs, coarsely chopped
¼ cup sliced shallots
4 cloves garlic, minced
2 tablespoons minced Thai chilies, Serrano, or other hot pepper
1 cup very thinly sliced fresh basil leaves
2 cups hot cooked rice

Steps:

  • Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
  • Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
  • Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.
  • Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.

Nutrition Facts : Calories 715.4 calories, Carbohydrate 58.6 g, Cholesterol 155.9 mg, Fat 30 g, Fiber 1.4 g, Protein 49.8 g, SaturatedFat 6.5 g, Sodium 1181.9 mg, Sugar 6.1 g

SPICY BEEF STIR-FRY WITH BASIL



Spicy Beef Stir-Fry With Basil image

This simple, delicious recipe for a spicy beef stir-fry comes from Leela Punyaratabandhu, a cookbook author who adapted it from Soei, a family-run restaurant in Bangkok. Using thinly sliced beef tenderloin means the dish is ready in just minutes, and you can adjust the heat to taste by reducing or increasing the number of fresh bird's-eye chiles. Made with fresh holy-basil leaves, the classic Thai dish is known as phat ka-phrao. If you can't find holy basil at a Thai market, Indian market or health food store, you could swap in more widely available Thai sweet basil (pictured), and make a dish of phat bai hora-pha. The dish could be one part of a larger meal or stand alone with some jasmine rice and a fried egg.

Provided by Tejal Rao

Categories     dinner, quick, main course

Time 15m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon Thai thin soy sauce, or light soy sauce
1 tablespoon oyster sauce
1 teaspoon fish sauce
1/4 cup chicken stock
1 packed teaspoon grated palm sugar, or light brown sugar
8 large cloves garlic
4 to 8 fresh bird's-eye chiles
1 1/2 tablespoons lard, or neutral oil
1 1/2 pounds beef tenderloin, sliced against the grain into 2-inch-long, 1/4-inch thick strips
3 to 4 makrut lime leaves, lightly bruised and torn into pieces (optional)
1 1/2 cups loosely packed fresh holy-basil leaves or sweet Thai basil leaves, sweet Thai basil leaves or other fragrant basil

Steps:

  • If you're making rice with this dish, get it started. In a small bowl, stir together the soy sauce, oyster sauce, fish sauce, chicken stock and sugar. In a mortar or small food processor, grind together the garlic and chiles into a coarse paste.
  • Heat the lard in a wok or large skillet over medium-high heat. Add the garlic-chile paste, and stir until fragrant, about 1 minute. Before the garlic starts to brown, add the beef, and stir-fry to separate the pieces and coat with fat. Add the liquid mixture, making sure not to leave any behind in the bowl, and cook until the beef is only barely pink, about 2 minutes. Add the lime leaves, and continue to cook until no pink remains on the beef, about 1 minute. Add the basil leaves, and stir until they are just starting to wilt, then remove from heat and serve with rice. (You can fish out the large pieces of makrut leaves before serving or put them aside as you eat.)

Nutrition Facts : @context http, Calories 522, UnsaturatedFat 19 grams, Carbohydrate 12 grams, Fat 36 grams, Fiber 1 gram, Protein 37 grams, SaturatedFat 13 grams, Sodium 466 milligrams, Sugar 5 grams, TransFat 0 grams

SPICY THAI BASIL BEEF



Spicy Thai Basil Beef image

The DH and I came up with this recipe using a combination of several other recipes gleamed from other sites and my cook books to make a combination we thoroughly enjoyed. We didn't actually measure the oil out just used as needed. Times are estimated as we were cooking and prepping several dishes at the same time.

Provided by ImPat

Categories     Meat

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 15

2 -4 tablespoons peanut oil
1 tablespoon garlic (minced)
1 kg beef (we used rump beaten out and cut into squares)
4 birds eye chiles (chopped)
1 cup onion (we cut into wedges and separated)
1/2 cup red capsicum (chopped)
1 bunch Broccolini (chopped)
1/4 cup basil leaves (fresh)
1 tablespoon oyster sauce
2 tablespoons fish sauce
1/8 teaspoon pepper
1/2 cup coriander (cilantro to garnish chopped, we didn't use)
1 cup beef stock
3 teaspoons cornflour (cornstarch)
2 tablespoons water

Steps:

  • Heat wok with oil and cook meat in batches and transfer to a dish and keep warm (use more oil if required).
  • Add more oil if required and add the garlic and chillies and stir fry for a few minutes and then return beef to the wok.
  • Now add the onion, capsicum and broccolini stems and stir fry till vegetables are cooked but still very crisp and then add the broccolini heads and the basil (if leaves are large tear them though ours were small sweet basil leaves and we added whole).
  • Add the oyster sauce, fish sauce and pepper and mix well.
  • Add the cup of beef stock and then mix the cornflour and water and add to the wok to thicken the sauce.
  • Garnish with coriander/cilantro if using and serve with rice or fried rice.

SPICY BASIL BEEF (PAD KRAPOW)



Spicy Basil Beef (Pad Krapow) image

This is one of the most popular street food dishes in Thailand. It's also a technique, kind of like calling something an omelet. An omelet is always egg-based, but you can change the fillings. The base of this dish is always Thai basil, garlic, chilies, bell peppers and onions, but you can switch out the proteins as desired.

Provided by Jet Tila

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 13

3 tablespoons (45 milliliters) sweet soy sauce
2 tablespoons (30 milliliters) oyster sauce
4 tablespoons (60 milliliters) fish sauce
2 tablespoons (30 grams) chili paste in soybean oil
6 tablespoons (45 milliliters) vegetable oil
2 large eggs
3 cups (720 grams) lean ground beef
4 cloves garlic, minced
1 to 3 serrano or Thai chiles, sliced
1 medium onion, diced
1 small red bell pepper, sliced
1 1/2 cups (335 grams) Thai basil leaves, picked off the stem
1/2 teaspoon white pepper

Steps:

  • Combine the sweet soy sauce, oyster sauce, fish sauce and chili paste in a small bowl and reserve.
  • Heat your wok or large skillet over high heat and add 3 tablespoons of the vegetable oil. Crack one egg into the wok and allow the bottom to crisp for a couple of seconds, while keeping the pan moving, then baste until the top of the egg is mostly white, about 1 minute. Set aside on a paper-towel-lined plate, and then fry the second egg. Hold both eggs on the plate until ready to serve.
  • Heat your wok or large skillet over high heat and add the remaining 3 tablespoons vegetable oil. When wisps of white smoke appear, add the ground beef, flattening against the pan, and cook undisturbed for about 45 seconds. The beef will start to brown; turn over once, press flat against the pan and cook for another 30 seconds. Add garlic and chilies. Cook them until the garlic starts to brown, about 30 seconds. Add the onion. Break up the meat into gravel-size pieces and drain any excess liquid.
  • Stir in the bell pepper and stir-fry for about a minute. Add the reserved sauce to the wok and combine the ingredients thoroughly for about 1 minute. Add the Thai basil and cook until the beef is thoroughly cooked and onions are slightly tender. Finish with white pepper.
  • Transfer to a platter and top with the reserved fried eggs.

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