Pad Kra Pao
Let's face it. Runny eggs were invented to acccompany this tremedously flavorful Thai beef dish.
Ingredients
1/2 tablespoon soy sauce
1 teaspoon dark soy sauce
1/2 tablespoon oyster sauce
1 teaspoon fish sauce
1 1/2 teaspoons sugar
1 tablespoon vegetable oil
2 teaspoons minced garlic
1/4 cup thinly sliced shallots
1-2 bird’s eye chili peppers
10 ounces lean ground beef
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh basil
Instructions
In a small bowl, combine soy sauce, dark soy sauce, oyster sauce, fish sauce and sugar; set aside.
Add oil to a large pan or wok over high heat. Once the oil is hot, add shallots, garlic and pepper(s). Stir for 30 seconds, then add the ground beef.
Break the beef apart and continue to cook until mostly cooked through, about 3-4 minutes.
Add soy mixture to the beef and cook for an additional minute.
Remove pan from the heat, add mint and basil, and continue to stir 30-45 seconds.
Pad Kra Pao
Ingredients
Instructions
- In a small bowl, combine soy sauce, dark soy sauce, oyster sauce, fish sauce and sugar; set aside.
- Add oil to a large pan or wok over high heat. Once the oil is hot, add shallots, garlic and pepper(s). Stir for 30 seconds, then add the ground beef.
- Break the beef apart and continue to cook until mostly cooked through, about 3-4 minutes.
- Add soy mixture to the beef and cook for an additional minute.
- Remove pan from the heat, add mint and basil, and continue to stir 30-45 seconds.
Check out some of my other creations:
I’m ADINK stands for Dual Income No Kids - but you don’t have to be a dink to savor our food. We’re into recipes for two to minimize food waste, control portions, and savor every bite!
Riced broccoli, cucumber, red onion and red cabbage - visually stunning and PERFECT with creamy Asian dressing!