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Pad Krapow Neua – Thai Beef with Holy Basil and Vegetables

From the foundersHans Hammar·Co-founder & CFO

25 min2 servings532 kcal/servingThai
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Pad Krapow Neua – Thai Beef with Holy Basil and Vegetables
A bold, quick stir-fry from central Thailand with thinly sliced beef, garlic, chilli and aromatic Thai basil, served on a bed of crisp cauliflower rice.

Ingredients

2 servings

  • 500 gthin-sliced beef (minute steak)
  • 500 gcauliflower
  • 200 ggreen beans
  • 1 stpepper
  • 4 stgarlic cloves
  • 1 stred chilli
  • 2 mskoyster sauce
  • 1.5 mskJapanese soy sauce
  • 1 mskfish sauce
  • 1 msksesame oil
  • 1 krukaThai basil
  • 1 stlime

How to make it

  1. 1

    Mix the oyster sauce, Japanese soy sauce and fish sauce in a small bowl to make a stir-fry sauce.

  2. 2

    Heat half the sesame oil in a large frying pan or wok over a high heat. Stir-fry the grated cauliflower for 3-4 minutes until warmed through and slightly softened. Season with a pinch of salt and divide between bowls.

  3. 3

    Add the rest of the sesame oil to the pan over a high heat. Add the garlic and chilli and stir-fry for 30 seconds until wonderfully fragrant.

  4. 4

    Add the sliced beef and stir-fry quickly for about 2 minutes until nicely browned.

  5. 5

    Add the green beans and pepper, and pour over the stir-fry sauce. Stir-fry for a further 2 minutes so the vegetables keep their crunch.

  6. 6

    Take the pan off the heat, fold in the Thai basil and squeeze over the lime juice.

  7. 7

    Serve the beef stir-fry straight over the cauliflower rice.

Kitchen tips

  • Make sure the pan is smoking hot before adding the meat so it sears rather than stews.
  • Fold in the basil right at the end once the heat is off – that way it keeps its fresh flavour and green colour.

AI-generated content. Always verify ingredients and allergen information yourself.

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