Pad Kra Pao Nuea (Thai Holy Basil Beef)

Ingredients

• 1 lb Ground beef (80/20), preferably not extra-lean
• 7 cloves Garlic cloves
• 4 chiles Thai bird's eye chiles, or to taste
• 1/3 cup Mild red chile, finely chopped
• 2 tbsp Neutral high-heat oil, divided
• 1 1/2 tbsp Fish sauce
• 2 tsp Granulated or palm sugar
• 1/3 cup Unsalted beef stock, chicken stock, or water
• 1/2 tsp Freshly ground black pepper
• 1 1/2 cups Holy basil leaves, loosely packed
• 4 portions Cooked jasmine rice
• 4 whole Large eggs
• as needed Neutral oil for frying eggs

Instructions

1. Pound or finely mince garlic, bird's eye chiles and the chopped mild red chile into a rough aromatic paste.
2. Heat a wok over high heat.
3. Add approximately 1 tablespoon oil.
4. Add ground beef and spread it across the hot wok.
5. Leave it undisturbed briefly to create browning.
6. Break up the meat and continue cooking until released liquid evaporates and the beef begins sizzling and browning.
7. Push beef toward one side.
8. Add remaining oil if necessary.
9. Add chile-garlic paste.
10. Stir-fry approximately 30 seconds until fragrant and garlic begins turning lightly golden.
11. Toss aromatics with beef.
12. Add fish sauce, sugar, black pepper, and approximately half of the stock or water.
13. Toss over high heat.
14. Add additional liquid only if necessary to keep the mixture juicy without making it soupy.
15. Turn OFF the heat.
16. Add holy basil.
17. Toss only until wilted.
18. Taste and adjust with fish sauce or sugar if necessary.
19. Heat approximately 1/4 inch of neutral oil in a small skillet.
20. Fry eggs individually until the whites have crisp, deeply browned edges. The yolk may remain runny if desired.
21. Drain briefly.
22. Spoon jasmine rice onto four plates.
23. Top with beef and holy basil.
24. Add one fried egg per serving. Serve immediately.

Chef's Notes

HOLY BASIL: The defining herb is holy basil (kaprao), not ordinary Thai basil. If holy basil is unavailable, Thai basil is the closest substitute but will lack the peppery, slightly menthol bite that defines the dish. ADDING BASIL: Holy basil should be added after the heat is turned off so it wilts without being aggressively cooked. NO VEGETABLE OVERLOAD: Do not load this version with bell peppers, green beans, onion, or broccoli just because those appear in some restaurant adaptations. This version intentionally emphasizes beef, chile, garlic, fish sauce, and holy basil. SCALE NOTE: For larger quantities, cook in additional batches. Do not overcrowd the wok.

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