Pad Kra Pao

Beef

• 45 ml3 tbsp vegetable oil
• 11 large onion, chopped
• 7 cloves7 cloves garlic, finely chopped
• 33 Thai bird chilies, thinly sliced
• 454 g1 lb ground beef
• Thai basil leaves

Sauce

• 4 g1 tsp sugar
• 15 ml1 tbsp fish sauce
• 15 ml1 tbsp thin/light soy sauce
• 10 ml2 tsp dark soy sauce
• 10 ml2 tsp oyster sauce
• 80 ml3/8 cup low sodium chicken broth or water

Instructions

1. 1 Heat oil in a wok over medium high heat. Add onions and garlic, and fry for 3 minutes. Add chilies and cook for another minute.
2. 2 Crank up heat to high and add ground beef, breaking it up into small bits and allowing it to crisp up.
3. 3 Add the sauce. Stir-fry for another minute and deglaze the pan with broth or water. The liquid should cook off very quickly over high heat.
4. 4 Add holy basil leaves and stir-fry until wilted. Serve over rice with a fried egg on top if desired.