Pad Krapow Neau Sap
Spicy Basil Stir-Fry Thai spicy basil is mydefault order at restaurants when I’m just not sure what to eat because it’sdelicious, simple and a complete meal when served over rice, especially with afried egg on top. It’s sold in every single Thai restaurant and street stall.The only customization is your choice of meat or seafood. So, feel free tochange it up when making this dish.
Ingrediënten
- 3 tbsp 45 ml sweet soy sauce
- 2 tbsp 30 ml oyster sauce
- 4 tbsp 60 ml fish sauce
- 2 tbsp 30 g chili paste in soybean oil
- 3 tbsp 45 ml canola or other high-temperature cooking oil
- 3 cloves garlic minced
- 1 –3 fresh serrano or Thai chilies sliced
- 3 cups 798 g lean ground beef (ideally freshly ground on a large die)
- 1 onion sliced
- 1 red bell pepper sliced
- 1½ cups 48 g Thai basil leaves, loosely packed
- ½ tsp white pepper
- Cooked jasmine rice for serving
Instructies
- To make the sauce, combine the sweet soy sauce, oyster sauce, fish sauce and chili paste in soybean oil in a small bowl.
- Set aside.
- Heat a wok or large skillet over high heat and add the oil.
- When a wisp of white smoke appears, add the garlic and chilies.
- Cook them until the garlic starts to brown, about 30 seconds.
- Stir in the ground beef, flatten it against the pan and cook undisturbed for about 45 seconds.
- The beef will start to brown.
- Turn it over once, again press it flat against the pan and cook for another 30 seconds.
- Break up the meat into gravel-sized pieces.
- Drain and discard any excess liquid.
- Stir in the onion and bell pepper and stir-fry for about 1 minute.
- Add the reserved sauce and stir to combine the ingredients thoroughly for about 1 minute.
- Add the Thai basil and stir-fry until the beef is thoroughly cooked and the onions are slightly tender.
- Finish with the white pepper and serve over hot rice.
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