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Yields:
4 serving(s)
Prep Time:
15 mins
Total Time:
45 mins
Cal/Serv:
643
Pad krapow is Thailand’s most popular stir-fry dish for a reason. It’s got saucy ground meat tossed with sliced bell peppers, spicy chiles, and a handful of fresh, sweet basil, served over steaming rice. As an added bonus, it’s usually accompanied by a runny fried egg, making this a filling and wallet-friendly meal. Our take on this super-simple dish is the perfect protein-packed meal prep that’ll keep you excited to eat all week.
The sauce that coats beef and peppers is typically flavored with Thai black soy sauce, which is thicker and sweeter than the thin soy sauce found on most grocery store shelves. Black soy sauce is easy to find at an Asian grocery store, but since it’s less common at American grocery stores, we opted for an alternative that you probably already have in your panty: molasses. Combined with thin soy sauce and fish sauce, it creates an umami-packed sauce that is a worthy replacement for the real thing.
To make this recipe work for meal prep, store the beef and rice in separate compartments so that the rice doesn’t absorb all of the sauce from the beef. If you have time, prepare the egg for the bowl just before serving.
Did you try making this? Let us know how it went in the comments!
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Ingredients
- 1 lb.
(90% lean) ground beef
- 4 Tbsp.
neutral oil, divided
Kosher salt
- 1/4 cup
oyster sauce
- 1/4 cup
reduced-sodium soy sauce
- 3 Tbsp.
molasses
- 2 Tbsp.
fish sauce
- 1 Tbsp.
granulated sugar
- 1
red bell pepper, seeds and ribs removed, sliced into 1/4"-thick strips
- 1
medium carrot, cut into 2" matchsticks
- 2
red Fresno chiles, sliced into rings
- 3
scallions, green and white parts separated, sliced
- 2
cloves garlic, sliced
- 1 Tbsp.
chopped peeled ginger
- 1 oz.
fresh basil leaves (about 1 1/2 c. packed)
- 4
large eggs
Cooked white rice, for serving
Directions
- Step 1In a large stainless steel skillet over high heat, heat 1 tablespoon oil and swirl to coat skillet. Add beef and break into small pieces with wooden spoon to create a single layer; season with salt. Cook, stirring occasionally, until beef is cooked through and starting to get a brown crust, 5 to 6 minutes. Using a slotted spoon, transfer beef to a plate.
- Step 2Meanwhile, in a small bowl, whisk oyster sauce, soy sauce, molasses, fish sauce, sugar, and 1/4 cup water until sugar is dissolved.
- Step 3Reduce heat to medium-high. In same skillet, cook bell pepper, carrots, a pinch of salt, and 1 tablespoon oil, stirring occasionally, until peppers begin to soften, about 5 minutes. Add chiles and cook, stirring, until starting to soften, about 2 minutes. Add white scallion parts, garlic, and ginger and cook, stirring occasionally, until fragrant, 1 to 2 minutes more.
- Step 4Pour sauce into skillet and bring to a simmer. Cook, stirring occasionally, until sauce is thickened and glossy, 3 to 4 minutes. Reduce heat to low and add basil. Cook, stirring, until basil is wilted, about 2 minutes. Return beef to pan. Toss until beef is coated with sauce. Top with green scallion parts.
- Step 5In a small nonstick skillet over medium heat, heat remaining 2 tablespoons oil. Crack eggs into pan and cook until whites are set, 3 to 4 minutes; season with salt.
- Step 6Divide rice among bowls. Top with beef, sauce, and an egg.
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