Beef Pad Kra Pao
I think I make this at home the most for Lorn and I. it’s sweet, funky, salty, floral and savory. This dish does not mis. It hits every taste bud in the best way and it doesn’t take any time to make it.
Ingredients
- 200 g green beans, chopped into 1" pieces
- 100 g shallots or red onion, chopped
- 30 g neutral oil, divided in half
- 450 g 85/15 ground beef
- kosher salt
- 15 g ginger, grated
- 15 g garlic, grated or minced
- 150 g baby spinach, roughly chopped
- 50 g oyster sauce
- 25 g fish sauce
- 25 g soy sauce
- 50 g beef or chicken stock (or water)
- 25 g brown sugar
- 15–20 g loosely packed basil, chiffonade
Instructions
- To get ready, start by stirring together oyster sauce, fish sauce, soy sauce, stock and brow sugar. Set aside.
- In a wok, over high heat, heat up 15g/1 tbsp of oil and stir-fry the green beans with a pinch of salt. Cook for 2 minutes until the green beans are charred and slightly softened. Transfer the green beans to a bowl and set aside.
- Wipe out any debris from the wok, return it to high heat and add the remaining oil, ground beef and a pinch of salt. Brown the beef and crumble it down into pea sized pieces with a ground meat musher. This should take roughly 5 minutes
- Once the ground beef is fully cooked and broken down, stir in shallots. Stir-fry for 2-3 minutes until the shallots have softened. Add a few splashes of water through out if anything is sticking or getting too dark.
- Stir in garlic and ginger. Cook for 1 minute until fragrant.
- Toss in spinach and green beans. Stir-fry until the spinach melts into the beef, roughly 1 minute.
- Pour in the wok sauce from step 1, stir and simmer for 30-60 seconds until it begins to glaze everything.
- Remove the wok from the heat and stir in the basil. Serve over rice with a crispy fried egg on top.
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