Pad Kra Prow Beef

This recipe is one of our favorites at the local Thai restaurant. Initially, I was hesitant to even try it because it smelled incredibly spicy. Brent continued to encouraged me, and I finally tasted it one day he chose to order it without the “extra spicy please” request. I was surprised by how much I liked it.

Our version came out a little less saucy than our Thai place, but the flavor is just as rich and delicious. Plus, it comes together rather quickly—in 15 minutes or less. We hope you will enjoy it as much as we do.

Ingredients
8 cloves garlic
4 green Thai chili peppers
2 C thai basil leaves
2 tsp oyster sauce
1 tsp coconut aminos
splash of tamari
1/2 tsp coconut sugar
1 Tbsp avocado oil
1 lb sirloin beef, thinly sliced

Method

Grind garlic and Thai chilies in pestle with mortar. Blend oyster sauce, coconut aminos, tamari, and coconut sugar to make the brown sauce.

Heat oil over high. Add garlic and chilies, sauté 30 seconds.

Add beef, sauté for 2-3 minutes, until meat is mostly cooked. Pour in brown sauce and mix.

Add three peppers and sauté another 30 seconds to 1 minute. Add thai basil leaves. Fold and mix until basil leaves are wilted, about 1 minute.

Enjoy on its own or over cauliflower rice.

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