Thai Hot Beef Basil

DSCF7415 (640x493)Did you ever wonder how ‘Pad Thai’ became a household name?  I don’t. That dish has become so mainstream that pubs here in Toronto have included them into their  dinner menu specials. It has gained popularity sometimes even surpassing Butter Chicken. I don’t know how authentic these cloned ‘Pad Thais’ are, but when I noticed the cook missed the Tamarind, I knew it was just one of those tainted dishes that was not given due justice. ‘Pad Thai’ has just been so misused and misinterpreted that seeing one on a menu, specially in a pub, drives down a nail into the soul of a classic cook.

Anyway, I’ve never in my life touched on Thai food.  This is the first (actually, second, I have successfully cracked the making of the Pho. That’s coming soon.) and like many, I haven’t the slightest of ideas how this dish came about, its origins or if my cooking process is as ‘authentic’ or as ‘classic’ as Mozart.  It’s a very simple dish (based on-line), but, again, I really can’t fully rely on them nor verify its authenticity. Moreover, I can’t deal with Shrimp Paste which is a major ingredient in many Thai dishes and curries. This one doesn’t include some of that pungent delicacy, and that made me enjoy  eating this one.

This, by the way, is another response to a request and I made some tweaks to bump up the heat and the spice. I really enjoy hot and spicy dishes.


  • Beef Shoulder (Same cut used in my Mongolian BBQ)
  • Canola Oil
  • Onions
  • Thai Red Chili
  • Garlic
  • Thai Basil
  • Brown Sugar
  • Sea Salt
  • Fish Sauce (Patis)
  • Oyster Sauce
  • Egg (cooked as desired)
  • Green Onion (Optional)

Roughly chop the onions, garlic and Thai Red Chili and using a mortar & pestle or mincer, finely mince all three into a paste. Add some salt and a little oil to achieve proper consistency and texture.

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Heat the wok with oil and start stir-frying the paste until aromatic. Add the brown sugar and continue stirring until the sugar caramelizes. Add the beef and Oyster Sauce. Drizzle generously with Fish Sauce.  Add more onions and chilis as desired.

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Chop the Thai Basil and garnish when the beef has become soft and tender.  Sprinkle more Fish Sauce before serving, garnish with finely chopped green onion.

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