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Beef Kaprow

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main courses•thai•contains meat, contains fish, contains shellfish, contains soy, dairy-free
20 minutes•4 servings•

Ingredients

  • 1 1/2 tbsp fish sauce
  • 1 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp dark soy sauce
  • 1 tsp palm sugar
  • 2 tbsp water
  • 6 Thai bird's eye chiles – stems removed
  • 6 cloves garlic – peeled
  • 2 tbsp vegetable oil
  • 1 pounds ground beef
  • 2 cups Thai holy basil leaves – leaves picked, loosely packed
  • jasmine rice – steamed (for serving)
  • eggs – fried (for serving)
Beef kaprow

Instructions

1. In a small bowl, whisk together the fish sauce, light soy sauce, oyster sauce, dark soy sauce, palm sugar, and water until the sugar dissolves; set aside.

2. Stem the Thai chiles and peel the garlic. Pound them together in a mortar and pestle to a coarse paste (or finely chop). Pick the holy basil leaves and set aside.

3. Heat a wok or large skillet over high heat until very hot, 2–3 minutes. Add the vegetable oil and swirl to coat.

4. Add the garlic–chile paste and stir-fry until fragrant but not browned, 15–30 seconds.

5. Add the ground beef, spreading it out in the pan. Let it sear undisturbed for 30 seconds, then stir-fry until just cooked through with browned edges, 2–3 minutes.

6. Pour in the sauce mixture around the sides of the wok. Toss and stir-fry until the liquid reduces, turns glossy, and coats the beef, 1–2 minutes.

7. Turn off the heat and add the holy basil leaves. Toss until just wilted, 10–20 seconds.

8. Serve the beef kaprow over hot steamed jasmine rice and top each portion with a fried egg if using. Serve immediately.

Beef kaprow is a fast, fiery Thai stir-fry where beef is tossed with a punchy paste of garlic and fresh bird’s eye chiles, then finished with a tumble of peppery holy basil. The sauce hits the signature Thai balance: salty from fish and soy sauces, a touch of sweetness to round the edges, and enough heat to keep each bite bright and aromatic. The texture is juicy and glossy, with tender beef and just-wilted basil that perfumes the whole dish. It’s typically enjoyed with steamed jasmine rice, and often crowned with a runny-yolk fried egg for richness.

The dish’s name comes from “kaphrao,” the Thai word for holy basil, a key ingredient that defines its flavor and sets it apart from other basil stir-fries. Originating as a beloved street-side staple, it’s cooked over searing heat for speed and wok hei, making it a go-to, made-to-order meal across Thailand. Variations swap the protein—pork, chicken, or seafood are common—but the holy basil, garlic-chile paste, and savory-sweet sauce remain its core identity. Today it’s one of the most recognized Thai comfort foods worldwide, prized for its intensity and simplicity.