Thai Basil Beef (Pad Krapow)

Thai Basil Beef is an easy, speedy one-skillet stir fry made in less than 30 minutes!

This Thai Basil Beef (Pad Krapow) is a wonderfully quick and easy stir fry exploding with complex umami flavor, perfect for busy nights or any night!  It’s made with juicy ground beef, stir fried with bell peppers, garlic, sweet onions and loads of Thai basil enveloped in a garlicky, savory, salty, sour, spicy stir fry sauce.  This Pad Krapow is easy to customize with your favorite veggies and you can make it as mild or as numbingly hot as you like.  Serve this versatile, deeply satisfying Thai Basil Beef recipe with some hot steamed rice and skip the takeout forever.  If you’re feeling extra fancy, add some Chicken Satay and Tom Kha Gai for a complete Asian feast!

It’s no secret that Thai food is my favorite cuisine to eat and to make! If you’re a fan of Thai food, you’ll love my Thai Basil Chicken, Panang CurryPad See Ew, Pad Thai, Tom Yum Soup, and Thai Noodle Soup.

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How to make pad krapow video

up close of Thai Basil Beef (Pad Gra Prow) with ground beef, Thai basil, chilies and red bell peppers served over rice

What is Pad Krapow?

If you haven’t had the pleasure of enjoying Thai Basil Beef, let me introduce you! Pad Krapow (also Phat Kaphrao) is one the most popular and easiest street foods to make in Thailand. The dish is characterized by tender meat (beef, pork, chicken or tofu) stir fried with Thai holy basil, garlic, Birdseye chilies and often onions in a savory sauce made of soy sauce, fish sauceoyster sauce, and cane sugar served over rice, often with a fried egg.

When made with beef, Pad Krapow is called Pad Gra Prow and when made with chicken, it’s called Pad Krapow Gai (Gai meaning chicken).

Like all recipe that have been around for hundreds or years, Phat Kaphrao has evolved over time with the addition of local vegetables such as asparagus, baby corns, carrots, cowpeas, banana peppers, mushrooms, bamboo shoots and coconut shoots. However, classic Pad Krapow without any additional vegetables is considered the most desirable, as adding vegetables is seen a filler in efforts to reduce vendor costs. 

So, today, I’m bringing you the most desirable Pad Gra Prow, with onions and garlic and a red bell pepper thrown in for sweetness. 

What does Pad Krapow mean? 

Pad means “stir fried” and krapow (kaphroa, kra pao, ka prao, ka pow) means “holy basil,” so literally “stir fried basil.”

why this Pad Krapow works

If you aren’t familiar with Thai Basil Beef, prepare to fall in love. In fact, some of the first survivors of the Tham Luang cave rescue asked for Pad Krapow as their first proper meal after two weeks of being trapped inside the cave. (The amazing documentary is currently on Disney.)

Pad Gra Prow is not only a favorite of mine at Thai restaurants, but one of my favorite Thai dishes to cook at home because it’s SO EASY and SO FLAVORFUL.  It doesn’t get any better in my book!  Why you’ll love this recipe:  

Incredibly quick and easy to whip up.  While I’ve posted a recipe for Thai Basil Chicken in the past, this recipe is even easier because there is no chicken to chop – just throw the ground beef in the skillet!  The only ingredients that need knife skills are the onion, bell pepper and garlic. Now just whisk your sauce together and you’re a quick stir fry away from dinner!

It’s lighter than many Thai dishes.  Unlike my other favorite Thai one pot wonders: Red Curry ChickenCoconut Chicken Curry,  Yellow CurryGreen Curry and Thai Peanut Butter  Chicken just to name a few – this Thai Basil Beef doesn’t have a base of coconut milk, but instead is a lighter stir-fry with in intoxicating sauce that will blow your mind – and your taste buds. To make it even lighter, feel free to use ground turkey or chicken.

The sauce is spectacular.  Not only does the Pad Krapow boast all your favorite umami, garlic, ginger stir fry flavors, it is enhanced by tangy lime juice, salty fish sauce, toasty lemony citrus coriander, and peppery minty basil.  It’s an exotic intoxicating complex flavor bomb that will leaving you wanting more and more.

This Pad Gra Prow allows for all sorts of substitutions.  In an ideal world, you would make authentic Thai Basil Beef with Thai holy basil and Thai Birdseye chilies, but this recipe is also spectacular with pantry friendly swaps such as regular basil, garlic chili sauce or jalapenos or serrano peppers.

This is YOUR Thai Basil Beef, so make it however you’d like!   Add any veggies that suit your mood, swap the beef for chicken or turkey make it as mild or as spicy as you wish. 

This recipe feeds the whole family at a fraction of dining out.  This budget friendly pad krapow not only rivals your favorite restaurant but is less expensive and you get to add any veggies you’d like – in your slippers.

up close of stir frying Thai Basil Beef (pad krapow) with ground beef

what is Thai Basil?

Authentic Pad Krapow in Thailand is made with holy basil which is different than Thai basil.  Holy basil is so difficult to find in the US, however, that most Thai restaurants use Thai basil.  Thai basil tastes like Italian basil but more savory and spicy with a pronounced herbal, anise-licorice flavor and crisp peppery pungency. 

Where can I buy Thai basil?  I have had success finding Thai basil with the pre-packaged herbs at Sprouts otherwise you can find it at your local Asian market. 

What is the best substitute for Thai basil? Regular basil!  While traditional basil, (Italian basil/sweet basil) is milder and lacks the slight anise, cinnamon-y flavor typical of Thai cuisine, it is the best substitute if you cannot get your hand on Thai basil.  At some point, however, I highly suggest you source Thai basil to enjoy the authentic layers of intended flavor. 

What goes in Pad Krapow?

This Thai Basil Beef recipe is made with easy-to-find ingredients (and pantry friendly if you do much Asian cooking) so you can make it any night of the week!  The ingredient list might look lengthy but each element plays a crucial role – and the sauce ingredients are just a quick whisk away.  

The soy and oyster sauce sauce add the savory depth, fish sauce adds the umami richness, lime and sugar add the sweet tart notes, chilies bring the heat and the Thai basil adds the fragrant, anise forward finish.  Here’s what you need:

FOR THE STIR FRY

  • Thai basil:  As detailed, you may use Thai basil or regular basil, but go for Thai when you can!
  • Beef:  Use 85/15 percent lean ground beef so your dish is juicy without being greasy.
  • Oil:  Use neutral oil with a high smoking point such as vegetable oil or canola oil.
  • Bell peppers:  Red or orange because they are sweeter than green.
  • Sweet onion:  Onions are a highlight in this dish, so please use the correct kind.  You want half of a sweet onion because it is not as pungent as other onion varieties.  It boasts a mild onion flavor with a touch of sweetness and tastes amazing even when slightly crunchy, like in this recipe.  Make sure to slice the onions thinly, about 1/8-inch so they soften up enough.
  • Garlic: Use more or less depending on your garlic love. You may substitute 1 ½ teaspoons garlic powder in a bind added directly to the sauce.
  • Serrano chili peppers or jalapenos: Serrano peppers are 5x spicier than jalapenos, so use them only if you love heat.  I used 1 serrano chili pepper and my Pad Gra Prow was pretty spicy, but not blow-your-head-off-inedible spicy.   

FOR THE stir fry SAUCE

  • Soy sauce: Grounds the sauce and adds the salty, savory undertone. Please use low sodium soy sauce so your sauce isn’t too salty.
  • Oyster sauce:  Is the base of almost ever stir fry sauce and adds that extra punch of flavor that cannot be replicated with other ingredients/sauces.  Oyster sauce is a thick, brown sauce with a balance between sweet and salty with an earthy undertone, due to the oyster extracts.  You can find oyster sauce in the Asian aisle of any supermarket for only a few dollars.  Please use QUALITY oyster sauce such as Lee Kum Kee or Kikkoman.  You truly can taste the difference and will be sorely disappointed with less quality brands.

What if I’m allergic to shellfish? Or vegetarian?  If you’re allergic to shellfish/vegetarian, use LEE KUM KEE Vegetarian Stir-Fry Sauce instead of oyster sauce and fish sauce.

  • Fish sauce: This will not make your Pad Gra Prow taste fishy!  Fish sauce is used in all Thai cooking for fabulous umami flavor.  It’s like the umami of soy on steroids.
  • Lime: You may use fresh or bottled lime juice. Fresh is always best. I will freeze lime juice in cubes so I always have some on hand.
  • Brown sugar: Adds sweetness to balance the soy, fish sauce and lime juice.  You will want less (2 tablespoons) if you are making it more mild and (2 ½ tablespoons) if you are making it spicier.
  • Asian chili sauce:  Adds heat to the sauce and rounds out the flavors so you aren’t just hit with heat when biting into a chili. You can also omit the chilies and use all chili sauce if you prefer.
  • Toasted sesame oil:  A “secret ingredient” that adds an irresistible, subtle nutty flavor.
  • Cornstarch:  Helps thicken the sauce to glossy perfection instead of remaining sad and watery.
  • Ground coriander: Adds a toasty, lemony citrus flavor. If you don’t keep it stocked, you can skip it.
  • Ginger: Adds a warm spicy, almost pepper taste.
top view of holding a bowl of Pad Gra Prow (Thai Basil Beef)

WHAT OTHER VEGETABLES CAN I ADD to pad krapow?

I kept the vegetables simple in this Pad Krapow but you are welcome to mix it up. You can mix and match your veggies based on what’s in your fridge, your favorites, what’s in season or what’s on sale. Here are some great vegetables Thai Basil Beef: 

  • Coconut shoots
  • Bamboo shoots
  • Asparagus
  • Broccoli
  • Carrots
  • Mushrooms
  • Snow Peas
  • Snap Peas
  • Zucchini
  • Celery
  • Baby corn
  • Edamame
  • Bean sprouts
  • Cabbage
  • Spinach
  • Bok choy

HOW DO I CHOP VEGETABLES FOR pad krapow?

Whether you’re only adding bell peppers to your pad krapow or adding other vegetables, it is important to chop them the right size – you don’t want some veggies to be crunchy and some to be mushy!  There are some vegetables that take longer to cook such as broccoli and carrots and some take less time to cook such as zucchini and bell peppers.

In order to cook all of the veggies at the same time, the longer cooking vegetables need to be chopped smaller/thinner, and the shorter cooking vegetables larger.  For example, slice zucchini thick and THINLY slice the carrots, and so they cook in the same amount of time.  Now you’ll have perfectly crisp-tender veggies for you Pad Gra Prow without crunchy or mushy ones mixed in! 

Is Pad Krapow spicy?

Yes, Pad Kra Pow is typically a spicy dish because it is stir fried with Thai chilies. That being said, this is your Thai Basil Beef, so make it as mild or as spicy as you’d like.  Remember, you can always add heat, but it is difficult to take away!  Here is a general guideline, but remember, even the same pepper variety can vary in heat.  Sometimes you’ll get a random super-hot jalapeno in there!

  • Mild: Don’t add any chili peppers, just chili sauce.
  • Mild-Medium: 1 jalapeno pepper
  • Medium: 2 jalapeno peppers
  • Medium-Hot: 1 serrano pepper
  • Hot: 2 serrano peppers

HOW TO MAKE THAI BASIL BEEF RECIPE

You are going to LOVE how easy this Pad Gra Prow is to make! Here’s how: (full recipe with measurements in the recipe card at the bottom of the post):

  • Whisk sauce together.  In a medium bowl, whisk the Sauce ingredients together: soy sauce, fish sauce, oyster sauce, lime juice, brown sugar, Asian chili paste, sesame oil, spices and cornstarch; set aside.
showing how to make Thai Basil Beef (pad krapow) by whisking soy sauce, oyster sauce, fish sauce, brown sugar together in a bowl
  • Brown beef.  Add ground beef to sizzling oil in a large cast iron skillet or wok. Break up the beef a bit then flatten against the pan and cook for undisturbed for about 45 seconds.  This will develop a crust on the beef, making it more flavorful and juicy.  Turn the beef over, press it flat against the pan and cook for another 30 seconds, then break up the meat into small pieces. 
a collage showing how to make Thai Basil Beef (pad krapow) by browning beef in a skillet then crumbling into pieces
  • Stir fry the vegetables.  Add the onions, bell pepper, chilies and garlic and stir fry for a couple minutes. The beef and the vegetables will not be cooked through so they can finish cooking in the sauce.
showing how to make Thai Basil Beef (pad krapow) by adding onions, chili peppers, garlic and red bell peppers to the ground beef
  • Add the sauce.  Stir in the sauce and cook for another couple minutes, stirring often so everything gets evenly coated.
showing how to make Thai Basil Beef (pad krapow) by adding stir fry sauce to the ground beef and onions
  • Add the basil.  Add the basil and cook until the beef is thoroughly cooked and onions are slightly tender or to your liking.
showing how to make Thai Basil Beef (pad krapow) by adding Thai basil to the stir fry
showing how to make Thai Basil Beef (pad krapow) by garnishing with fresh limes and Thai basil

HOW DO I ADJUST TO TASTE?

The most important part of making Pad Krapow is tasting and adjusting to suite your personal tastes because no two palates are the same. This recipe is so quick and easy that the adjusting comes at the end.  Here’s how to make it YOUR perfect Pad Gra Prow:

  • Spice it up with additional Asian chili paste
  • Add salt/more umami with additional fish sauce
  • Amp up the garlic and/or ginger for a stronger punch of flavor
  • Sweeten it up with additional brown sugar or swap the sugar for honey
  • Add extra tang or make it less sweet with additional lime juice

TIPS AND TRICKS FOR the best pad krapow

This Pad Krapow recipe is quick and easy to make, but here are a few tips and tricks to make it a sizzling success every time:

  • Use a large cast iron skillet or wok:  There is a lot going on in this skillet with the beef, onions and bell peppers so you need a large skillet that evenly retains and distributes heat, continuously evaporating any moisture to achieve the signature stir-fried texture.  The best pan for this is cast iron. If you don’t use a large skillet, your veggies will steam instead of stir fry.  
  • If you don’t have a large skillet: Cook the beef first, remove it from the pan and then stir fry the veggies, then combine with the sauce.  
  • Make sure your pan is very hot: Get the oil hot and sizzling before adding the ground beef so it develops a brown crust before flipping.  You also need a hot skillet so any water released by the veggies evaporates almost instantly. This ensures the stir fry is extra flavorful with the most palate pleasing texture.   
  • Use a sweet onion: As discussed, sweet onions taste the best when still slightly crunchy like in this recipe.  Their sweetness also helps to balance the tangy, umami forward sauce.
  • Fully dissolve the cornstarch: Make sure the cornstarch is completely dissolved in the sauce because once the mixture is added to the hot skillet any lumps are here to stay.
  • Prep everything before you start cooking: This Pad Gra Prow comes together in MINUTES once you start cooking so make sure your garlic is minced, the onions and bell peppers are sliced and the sauce is whisked together before oil ever touches your pan.  
  • Customize heat. Start with less jalapenos/serrano peppers and add chili sauce to taste.  This will allow everyone to customize their own plates.

How is Thai basil Beef (Pad Kra Pow) usually served?

Pad Kra Pow is most often served with rice and a sunny side up egg. Sometimes it is served alongside a Thai-style fried egg salad called Yam Khai Dao.

If you’d like to add fried eggs, heat 1 tablespoon olive oil over medium-high heat unto hot until shimmering.  Reduce heat to medium then carefully pour the eggs into opposite sides of the skillet (crack eggs in small bowl).

Cook until the whites are set/opaque and the yolk is cooked to your preferred level of doneness (we like them runny over here, about 2 ½ minutes). 

showing how to serve Thai Basil Beef (pad krapow) by serving in a bowl over rice

Rpad krapow VARIATIONS

Chef Jet Tila describes Pad Krapow as being much like an omelette which is always egg based, but you can change the fillings. The base of this dish always includes Thai basil, garlic, chilies but you can switch out the protein and veggies as desired. Here are some ways to mix things up:

  • Ground Proteins:  Substitute the ground beef with ground chicken or ground turkey. 
  • Other proteins:  Swap the ground beef for thinly sliced steak, cubed pork tenderloin, tofu or shrimp.  When making with shrimp, cook the shrimp first jut until opaque, remove from the pan and add back at the very end of cooking after the sauce has thickened.
  • Tofu: Place firm tofu in a pie plate, top with a heavy plate and weigh down with 2 heavy cans (to release water). Set aside for 10 minutes, then chop into ½-inch cubes. Stir fry them until crispy before adding the vegetables.
  • Veggies:  Use the equivalent of one bell pepper in any veggies you like such as broccoli, carrots, snow peas, zucchini, mushrooms, etc. Don’t add too many veggies or there won’t be enough sauce.
  • Gluten free:  Use tamari instead of soy sauce and gluten free oyster sauce.
  • Nuts:  Cashews or peanuts would add a deeply satisfying crunch.
  • Sesame seeds:  Add additional the nutty sesame flavor. 
  • Pineapple:  I love the salty sour savory dish with the sweet pineapple.
  • Mango: One of my favorite fruits to add to EVERYTHING.  If you’re intimidated by choosing or cutting mangos, check out this post here.
  • Mandarin oranges:  Use canned or fresh.  Fresh hold together better but canned or super convenient.

How to Prep pad krapow Ahead of Time

This Pad Gra Prow comes together in less than 30 minutes but most of that time is prep.  If you want dinner to come together in minutes, then you can prep the sauce and veggies ahead of time. Here’s how:

  • Make sauce:  Whisk the ingredients together up to 24 hours in advance and store, covered, in the refrigerator.   Whisk the sauce to recombine before adding to the skillet.
  • Chop veggies:  Slice the onions and bell peppers and mince the garlic 24 hours in advance and store in separate air tight containers in the refrigerator.
  • Cook!  Within the next 48 hours, proceed with the recipe and dinner can be on the table in 10 minutes!
up close of Thai Basil Beef (pad krapow ) showing how juicy it is

HOW TO STORE AND REHEAT Pad Gra Prow

This Thai Basil Beef reheats wonderfully for lunches or dinners throughout the week:

  • How to store:  Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • How to reheat in microwave: Transfer small portions to a microwave safe dish, heat for one minute, stir then continue to heat at 30 second intervals. 
  • How to reheat on the stove: For larger portions, rewarm gently in a large skillet, stirring often. You may want to add a splash of water if it seems dry.

CAN I FREEZE Pad Kra Pow?

I do not recommend freezing the Thai Basil Beef with the bell peppers because they become an unpleasant mushy texture.  You may freeze the recipe without the bell peppers.  To freeze:

  • Let the dish cool to room temperature.
  • Transfer to a freezer safe bag, squeeze out excess air to prevent freezer burn and seal.
  • Label and freeze for up to three months.
  • Thaw in the refrigerator before warming according to above reheating directions.

WHAT SHOULD I SERVE WITH pad krapow?

  • Rice: Thai Basil Beef is traditionally served with rice to mellow and absorb the flavorful sauce and offers a neutral textural component. I prefer jasmine rice or brown rice but any rice will work.  Just pop the rice in your rice cooker for a hands’ off, easy side.  Just make sure to thoroughly rinse your white rice until the water runs clear to achieve the fluffiest rice. You can also use microwave rice pouches if you’re making a serving for one or meal prep.  
  • Low carb options: Cauliflower rice, quinoa, broccoli rice or a blend of brown rice and any of the aforementioned options.   You can also use low carb noodles such as zoodles or spaghetti squash.
  • Appetizers:  Turn this Pad Gra Prow into a feast with traditional Thai Chicken Satay or Peanut Pineapple Thai Chicken SatayThai chicken Lettuce Wraps, or Thai Chicken Pizza. It is also delish with other Asian inspired, non-Thai appetizers such as Crab Rangoons, Homemade Egg RollsPineapple Cream Cheese Wontons,  or potstickers.
  • Bread:  Naan or roti bread to soak up the delectable sauce.  
  • Salad:  A simple green salad or Asian Pineapple Salad.
  • Fruit:  I love extra sweet fruit with Thai food such as pineapple and mangos.

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up close of Thai Basil Beef ( Pad Gra Prow) in a bowl of rice

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showing how to serve Thai Basil Beef (pad krapow) by serving in a bowl over rice

Thai Basil Beef (Pad Gra Prow, Pad Krapow)

This Thai Basil Beef (Pad Kra Pow) is an easy, speedy one skillet dinner exploding with complex umami flavor, perfect for busy nights or any night!  It’s made with juicy ground beef, bell peppers, sweet onions and loads of Thai basil enveloped in a garlicky, savory, salty, sour, spicy stir fry sauce.  This Pad Gra Prow is easy to customize with your favorite veggies and you can make it as mild or as numbingly hot as you like.  Serve this versatile, deeply satisfying Thai Basil Beef recipe with some hot steamed rice and skip the takeout forever.  If you’re feeling extra fancy, add some Chicken Satay and Tom Kha Gai for a complete Asian feast!
Servings: 4 -6 servings
Prep Time: 15 mins
Cook Time: 10 mins

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Ingredients

Sauce

Stir Fry

  • 1 tablespoon vegetable oil
  • 1 pound lean ground beef
  • 6 cloves garlic, minced
  • 1-2 jalapenos or serrano chili peppers, sliced (see notes)
  • 1/2 sweet onion, thinly sliced
  • 1 small bell pepper, sliced
  • 1 cup Thai basil leaves, picked off the stem (may sub regular basil)

Instructions

  • Whisk together the Sauce ingredients together in small bowl, set aside.
  • Heat vegetable oil in a work or large cast iron skillet over medium-high heat.
  • Once the oil is hot and rippling, add the ground beef. Break up the beef a little then flatten it against the pan; cook undisturbed for about 45 seconds. The beef will start to sear, turn over once, press flat against the pan and cook for another 30 seconds, then crumble the meat into small pieces while cooking. Drain excess grease. (The beef will not be all the way cooked through at this point.)
  • Stir in the onion, bell pepper, chilies and garlic and stir fry for 2 minutes.
  • Give the Sauce a stir to recombine then add to the skillet; stir fry for another 2 minutes.
  • Add the basil and cook until the beef is thoroughly cooked and onions are slightly tender or tender to your liking. Serve over rice with additional chili sauce, peppers or lime if desired.

Video

Notes

Ingredient Tips

  • Where to buy Thai basil: I have had success finding Thai basil with the pre-packaged herbs at Sprouts and Whole Foods otherwise you can find it at your local Asian market. 
  • Thai basil substitute: Regular basil is the best substitute.   While it is milder and lacks the slight anise, cinnamon-y flavor typical of Thai cuisine, it will still be delicious.
  • Use a sweet onion! You want half of a sweet onion because it is not as pungent as other onion varieties.  It boasts a mild onion flavor with a touch of sweetness that offsets the tart umami of the dish and tastes amazing even when slightly crunchy, like in this recipe. 
  • Oyster sauce: Is the base of almost ever stir fry sauce and adds that extra punch of flavor that cannot be replicated with other ingredients/sauces.  Please use QUALITY oyster sauce such as Lee Kum Kee or Kikkoman.  You truly can taste the difference and will be sorely disappointed with less quality brands.  The best substitute is soy sauce if you can’t get your hands on it. 
  • Shellfish allergies: If you’re allergic to shellfish/vegetarian, use LEE KUM KEE Vegetarian Stir-Fry Sauce instead of oyster sauce and fish sauce.
  • Beef Substitute: Use ground chicken or ground turkey, thinly sliced ribeye steak, cubed pork tenderloin, tofu or shrimp.  When making with shrimp, cook the shrimp first jut until opaque, remove from the pan and add back at the very end of cooking after the sauce has thickened.
  • Tofu: Place firm tofu in a pie plate, top with a heavy plate and weigh down with 2 heavy cans (to release water). Set aside for 10 minutes, then chop into ½-inch cubes. Stir fry them until crispy before adding the vegetables.
  • Veggies: Use the equivalent of one bell pepper in any veggies you like such as broccoli, carrots, snow peas, zucchini, mushrooms, etc. Don’t add too many veggies or there won’t be enough sauce.
  • Gluten free: Use tamari instead of soy sauce and gluten free oyster sauce.
  • Make Ahead: You can make the sauce and chop the veggies 24 hours ahead of time and store in the refrigerator.

Spice Chart

Pad Kra Pow is typically a spicy dish because it is stir fried with Thai chilies but you can make it as mild or as spicy as you’d like. Here is a general guideline, but remember, even the same pepper variety can vary in heat.  Sometimes you’ll get a random super-hot jalapeno in there!  You can also omit the chilies and use all chili sauce to taste if you prefer.
  • Mild: Don’t add any chili peppers, just chili sauce.
  • Mild-Medium: 1 jalapeno pepper
  • Medium: 2 jalapeno peppers
  • Medium-Hot: 1 serrano pepper
  • Hot: 2 serrano peppers

HOW TO STORE AND REHEAT

  • How to store:  Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • How to freeze:  Cook without the bell peppers or remove them before freezing otherwise they will become mushy.  Let the dish cool to room temperature then transfer to a freezer safe airtight container and freeze for up to 3 months.
  • How to reheat in microwave: Transfer small portions to a microwave safe dish, heat for one minute, stir then continue to heat at 30 second intervals. 
  • How to reheat on the stove: For larger portions, rewarm gently in a large skillet, stirring often. You may want to add a splash of water if it seems dry.

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14 Comments

  1. Renee D says

    Looks delicious! I might have missed it but I don’t see how much ground beef to use?

    • Jen says

      Ayiyi, sorry my bad! It is one pound lean ground beef – just corrected. Thanks!

  2. Kevin says

    This looks AMAZING. Tonight’s dinner is planned! Thank you for your incredible recipes.

    • Jen says

      You’re so welcome Kevin, I’m so excited for you to try it!

  3. Lynne says

    FYI, Thanks for the recipe but when I print it, the beef is missing.

    • Jen says

      Hi Lynne, I added it after, sorry! Try clearing your cache and refreshing your browser.

  4. Brenda says

    Made this over the weekend and it was amazing! To be honest, I wasn’t expecting much as most Asian recipes I’ve tried were never as good as a restaurant’s. But I needed to use up some veggies and it sounded quick, so I thought I’d give it a try. My husband and I were blown away by how good it was! It’s so easy to make and the Thai flavor is spot on!

    • Jen says

      Thanks for the glowing review Brenda, I’m so pleased this recipe was a huge hit!

  5. Nikki says

    Our family loves Thai food so this recipe was a great choice for when my sister and our families get together for our monthly Carlsbad Cravings recipe night. We all loved it! Next time I make it, I will add more veggies and double the sauce. We always appreciate your recipes!

    • Jen says

      That is amazing you have a monthly Carlsbad Cravings recipe night – I’m flattered! I’m so pleased it was a hit!

  6. Jennifer Fulk says

    Hi Jen! Looks amazing. I want to use a 1 and 1/2 pounds ground beef and add a few more veggies to stretch it a little further. Would you recommend doubling the sauce? Are there any ingredients in the sauce you wouldn’t double? Thanks!

    • Jen says

      Great question, yes I would double all of the ingredients in the sauce – should work perfectly.

  7. Jennifer Fulk says

    This was soooo amazing! Tasted like it was from a great restaurant and I think it was even tastier as leftovers for my lunch. I doubled the sauce, used 1-1/2 lb ground beef and added fresh bean sprouts. Used 2 jalapenos and added more for garnish along with more fresh lime juice and chile sauce. I will make this again and again. Another 5 star recipe! Thank you!

    • Jen says

      Thanks for the 5 star review Jennifer! I’m so pleased you were able to adapt for 1 1/2 pounds meat and that it came out amazing!

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