Thai basil beef stir-fry with garlic, chilli, green beans, jasmine rice, and crispy fried eggs. A fast, savoury dinner with adjustable heat.
Prep time
15 min
Cook time
15 min
Total time
30 min
Servings
4
Recipe Snapshot
DifficultyEasy
MealLunch / Dinner
Family FriendlyYes
CuisineThai
Chef's Tips
Holy basil gives pad kra pao its peppery, clove-like character. Thai basil is a practical substitute, but it is sweeter and more anise-forward.
Use 5% fat beef if possible. If using regular mince, brown it well and spoon off excess rendered fat before adding the sauce.
Start with 2 chillies for a gentler dish, then add more at the table. The basil and fried egg still make the bowl feel complete at a lower heat.
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Ingredients
Ingredients
Servings
4 servings1×
Scale
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Crispy Eggs And Rice
Stir-Fry Sauce
Beef Basil Stir-Fry
Instructions
Fry the Eggs and Mix the Sauce
- 1
Heat the oil for the eggs in a small frying pan over medium-high heat. Fry the eggs until the edges are crisp and the yolks are still runny, then set aside. Keep the cooked rice warm.
- 2
In a small bowl, stir together the oyster sauce, fish sauce, dark soy, sugar, and water until the sugar dissolves.
Prepare the Aromatics
- 1
Pound or finely chop the garlic and chillies to a rough paste. Trim the green beans and cut them into small pieces so they cook quickly.
Stir-Fry the Beef and Basil
- 1
Heat the stir-fry oil in a wok or large frying pan over high heat. Add the garlic-chilli paste and green beans, then stir-fry for 30 seconds until fragrant.
- 2
Add the beef and spread it out. Let it brown for 1 minute before breaking it up and cooking until no pink remains, about 4 minutes. Spoon off excess fat if needed.
- 3
Pour in the sauce and toss for 1 to 2 minutes until it bubbles and lightly coats the beef. Turn off the heat, add the basil, and toss just until wilted.
Assemble the Bowls
- 1
Divide the rice between four bowls. Spoon over the Thai basil beef and top each portion with a crispy fried egg. Serve immediately.
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Learn More
Everything you want to know about this recipe.
Thai Basil Beef (Pad Kra Pao) with Crispy Eggs
Thai Basil Beef (Pad Kra Pao) with Crispy Eggs
Pad kra pao is a fast Thai stir-fry built around chilli, garlic, basil, and a short, savoury sauce. This beef version uses lean ground beef and green beans, then serves the stir-fry over jasmine rice with a crisp-edged fried egg. The result is spicy, fragrant, salty-savoury, and substantial enough for dinner.
Holy basil is the defining herb. It has a peppery, clove-like character that sets pad kra pao apart from an ordinary basil stir-fry. Thai basil is still a good practical backup, but expect a sweeter, more anise-led finish.
Why This Stir-Fry Works
Why This Stir-Fry Works
The sauce is mixed before the pan is heated, because the cooking itself is quick. Browning the beef first creates savoury flavour, then the measured sauce briefly reduces around it rather than turning the pan wet. Adding the basil off the heat preserves its aroma instead of cooking it away.
The fried egg is more than a garnish. Its runny yolk softens the chilli and salty sauce once it reaches the rice, while crisp edges add texture to the soft beef and beans.
Key Ingredients and Substitutions
Key Ingredients and Substitutions
Use holy basil if it is available; Thai basil is the closest everyday alternative. Bird's-eye chillies bring sharp heat, but a mild red chilli makes the same recipe more family-friendly. Ground beef is a useful beef adaptation, though ground pork is another common choice for this style of stir-fry.
Oyster sauce gives the sauce body, fish sauce provides savoury depth, and dark soy mainly adds colour. Do not replace all three with extra soy sauce: the flavour will be saltier but flatter. If fish sauce is unavailable, use a little more oyster sauce and taste before adding salt.
Serving, Heat, and Storage
Serving, Heat, and Storage
Serve immediately over hot jasmine rice with the fried egg on top. Cucumber spears or a simple lime-dressed cabbage salad make a cooling side without competing with the basil.
For leftovers, refrigerate the beef and rice separately for up to 3 days. Heat both thoroughly, then make a fresh fried egg for each serving. The basil will be less fragrant after reheating, so add a few fresh leaves if you have them.
Nutrition Facts
Nutrition Facts
Serving Size: 1 bowl with rice and egg
Calories 53527%
% Reference Intake*
Total Fat 19g27%
Saturated Fat 6g30%
Trans Fat 0g
Cholesterol 250mg
Sodium 860mg
Total Carbohydrates 51g20%
Dietary Fiber 3g
Sugars 5g6%
Protein 36g72%
* Reference intakes are based on an average adult's 8,400 kJ / 2,000 kcal diet. Your needs may be higher or lower.
FAQs
Is Thai basil the same as holy basil?
No. Holy basil is more peppery and clove-like, while Thai basil is sweeter with anise notes. Holy basil is the traditional choice for pad kra pao, but Thai basil is a useful substitute when that is what you can find.
How can I make Thai basil beef less spicy?
Use 1 or 2 chillies, remove their seeds, or substitute a mild red chilli. Do not reduce the garlic or basil; they provide much of the dish's fragrance when the heat is lowered.
Can I use another protein?
Yes. Ground pork is a classic option, while ground chicken or turkey works well with the same sauce. For a dedicated chicken version, try [Thai Basil Chicken Stir-Fry with Garlic and Chilli](/recipes/thai-basil-chicken).
Can I store leftovers?
Refrigerate the beef and rice separately for up to 3 days. Reheat them until steaming hot, then fry a fresh egg before serving; reheated fried eggs lose their crisp edges and soft yolks.
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Lisa M.
· 7 Oct 2026I used lean beef and Thai basil from the supermarket. It was quick, easy to adjust for the family, and great with a runny egg.
Amit S.
· 21 Jun 2025Holy basil was worth finding for this. The sauce was savoury and glossy, not overly salty, and the green beans stayed crisp.
Emily R.
· 14 Jun 2025I used two chillies and it still had plenty of flavour. The fried egg made the rice bowl feel really satisfying.
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