It’s my take on a Thai classic. Simply Recipes / Frank Tiu Beef krapow is one of my go-to weeknight dinners, especially when I’m in a hurry and craving something flavorful and fast. This Thai classic uses clever ingredients to produce a flavor-packed dish in record time.
My version is super quick, easy, and adaptable. Beef krapow is commonly served over a bed of jasmine rice with a on top. The rice soaks up all the extra sauce and flavors from the beef.
My favorite part is piercing through the beautiful runny yolk as it coats and drips through the cracks of the beef and rice, giving it a creamy consistency. This recipe is really versatile and adaptable, so if you prefer to use ground pork or ground lamb, you can easily swap it for the ground beef. Ground chicken tends to be a bit too lean for my liking.
I love a little bit more fat in my ground meat, so for this recipe I’ve opted for 80/20 ground beef, which helps crisp everything up. Any residual fat will help the fried eggs crisp up nicely, forming a lacy skirt on the outer edges. Simply Recipes / Frank Tiu For 2 to 4 servings, you’ll need: 2 tablespoons vegetable oil 2 shallots, finely diced 6 garlic cloves, minced 1 pound 80/20 ground beef 2 tablespoons fish sauce 1 tablespoon dark or regular soy sauce 1 tablespoon oyster sauce 2 teaspoons granulated sugar 3 sprigs fresh Thai basil leaves 2 Thai chilies, thinly sliced 2 cups , to serve, optional 2 large eggs, optional Add the oil to a medium to large skillet over .