Phad gra pow (Thai basil beef) 

Thu, 12 September 2024

Serves 4 

 

FOR THE MARINADE: 

2 tbsp soy sauce 

1 tsp grated garlic 

1 tsp light brown sugar 

1 tsp ground black pepper 

500g beef fillet, sliced very thinly 

 

TO COOK: 

2 tbsp vegetable oil 

2 garlic cloves, thinly sliced 

a thumb-sized piece of ginger, peeled and thinly sliced 

1 shallot, thinly sliced 

1 fresh red chilli, thinly sliced at an angle 

1 tsp ground black pepper 

2 tbsp oyster sauce 

1 tbsp soy sauce 

2 tbsp water 

1 tsp light brown sugar 

1 tsp slaked cornflour (i.e. cornflour mixed with a little liquid) 

a handful of fresh Thai basil leaves 

 

TO SERVE: 

boiled basmati rice 

 

Mix together the soy sauce, garlic, sugar and pepper. Put the beef in a shallow bowl or baking dish and pour over the marinade. Set aside for just 15 minutes while you prepare the rest of the ingredients. 

 

Put a dry wok or a large frying pan on a high heat and let it get really hot – don’t add any oil. Add the beef and stir-fry for 1 minute, then push it to the sides of the wok or pan to keep the middle clear. 

 

Add the oil, garlic and ginger and stir-fry for 30 seconds. Add the shallot, chilli and black pepper, then mix the beef back in. Stir-fry for another 30 seconds, then add the oyster sauce and soy sauce. Cook for 1–2 minutes, then pour in the water to dilute the saltiness. Let it bubble up and reduce, then stir in the sugar, cornflour and most of the basil. Cook until the sauce thickens and coats the beef. 

 

Serve with boiled basmati rice and garnish with the remaining whole basil leaves.