Jet Tila's Spicy Basil Beef | In the Kitchen with Jet Tila | Food Network

Jet gives some tips on becoming a pro with a kitchen knife, and then he makes a quintessential Thai dish that's spicy, savory and easy to make!

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Spicy Basil Beef (Pad Krapow)
RECIPE COURTESY OF JET TILA
Level: Easy
Total: 20 min
Active: 20 min
Yield: 4 servings

Ingredients

3 tablespoons (45 milliliters) sweet soy sauce
2 tablespoons (30 milliliters) oyster sauce
4 tablespoons (60 milliliters) fish sauce
2 tablespoons (30 grams) chili paste in soybean oil
6 tablespoons (45 milliliters) vegetable oil
2 large eggs
3 cups (720 grams) lean ground beef
4 cloves garlic, minced
1 to 3 serrano or Thai chiles, sliced
1 medium onion, diced
1 small red bell pepper, sliced
1 1/2 cups (335 grams) Thai basil leaves, picked off the stem
1/2 teaspoon white pepper

Directions

Combine the sweet soy sauce, oyster sauce, fish sauce and chili paste in a small bowl and reserve.

Heat your wok or large skillet over high heat and add 3 tablespoons of the vegetable oil. Crack one egg into the wok and allow the bottom to crisp for a couple of seconds, while keeping the pan moving, then baste until the top of the egg is mostly white, about 1 minute. Set aside on a paper-towel-lined plate, and then fry the second egg. Hold both eggs on the plate until ready to serve.

Heat your wok or large skillet over high heat and add the remaining 3 tablespoons vegetable oil. When wisps of white smoke appear, add the ground beef, flattening against the pan, and cook undisturbed for about 45 seconds. The beef will start to brown; turn over once, press flat against the pan and cook for another 30 seconds. Add garlic and chilies. Cook them until the garlic starts to brown, about 30 seconds. Add the onion. Break up the meat into gravel-size pieces and drain any excess liquid.

Stir in the bell pepper and stir-fry for about a minute. Add the reserved sauce to the wok and combine the ingredients thoroughly for about 1 minute. Add the Thai basil and cook until the beef is thoroughly cooked and onions are slightly tender. Finish with white pepper.

Transfer to a platter and top with the reserved fried eggs.

Cook’s Note

Substitute any meat or seafood in this dish, which is common in Thailand. Ground chicken or pork are amazing. Top with a runny fried egg or two and serve over jasmine rice for a perfect meal!

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Jet Tila's Spicy Basil Beef | In the Kitchen with Jet Tila | Food Network

[shannonschwab]

By far my favorite chef! Good knowledge and fun to watch

[brainlesseel]

I appreciate the videos that Jet Tila makes. I can actually follow along and learn to cook better with his way of teaching.

[Mrs.Arado]

I’ve learned so much just watching this video about cutting things

[traceybailey]

Thank you, I have always had trouble cutting bell peppers . I can not believe I have gone almost my whole life cooking without spices . But thanks to the Food Network channel I have learned so much . And I keep learning . You made this dish so easy I can not wait to try it .

[MC-vpeg]

My man, Jet. You are a blessing to the Asian American community! Wishing you and your family happiness and success.

[marbar]

I like the idea of pre-prep and just smashing the garlic instead of slicing. Thank you you are saving me time!!

[dianadambrosio]

Yet another WONDERFUL video- I watch you Jet every time, it’s so relaxing and informative at the same time. I’m a pretty good cook and I’m still learning from you . Going to make this probably tomorrow w the ground turkey breast that I have in fridge. I know it’s very dry but w all you have shown here I know if I follow what you have said it’s gonna be great .

[hollyobrien]

You are so fabulous because you stand out for you patience!! You are a born teacher! Very skilled " obviously " but you also allow the home cook to relate and learn! Very well done!

[TSC]

Great explanation of the "why" behind the method!

[Jaydoggy]

Made it today for lunch! I cut the sauce down by half due to the salt but still absolutely delicious.

[michellewalters]

Superb teaching techniques, Chef!! Thank you!

[pennyvestina]

Jets videos are my favorites on this channel.

[adamwarren]

Is Jet rocking a Patel Philippe Aquanat?! FLEX!!!

[markfox]

That looks delicious.I NEED that sauce drenching some jasmine rice though !!!!

[annemariedupas]

Love watching his videos..looks delicious!

[natfind]

Great video, good balance of learning vs action. Thanks!

[TaylorReschka]

This is my favorite dish from your book!

[loreleivaldez]

This is one awesome dish. So dellcious!🤗

[jolantapogoda]

Thank you sharing Your delicious meal 😋 yummy.

[necrojoe]

One thing that this video reinforces for me, and something I rarely see mentioned in "knifework skills" chats, is how seemingly vital a very thin knife blade is to such effortless, efficient ingredient prep knifework. I have $70+ knives that are freshly sharpened by a well-regarded local professional...and I can't get my knives to glide through onions like they aren't even there, like your knife did. And I think it doesn't come down to my grip or technique...I'm being more and more convinced that the fact that the spine(?) of my knives look twice as thick as yours, that it must acts more like a wedge than a scalpel, meaning that it takes much more force to get it to cut deeper than a shallow scoring cut.