Pad Krapow Beef
Lunch • Singapore
How to Make Pad Krapow Beef (Traditional & Healthy Version)
Pad Krapow Beef is a vibrant dish that has found its own unique fusion within Singapore’s bustling hawker centres and kopitiams. This stir-fried basil beef, inspired by Thai cuisine, has been adapted by Singaporean cooks to suit local palates and incorporate fresh market ingredients. Packed with aromatic holy basil ('daun selasih'), garlic, and a medley of colourful vegetables, Pad Krapow Beef is a staple for those seeking quick, flavourful lunch options in Singapore’s cityscape. Its spicy, savoury profile pairs perfectly with a serving of steamed rice, making it a popular choice among office workers and families alike. Singaporean versions often integrate healthier oils and leaner cuts of beef, reflecting the city’s health-conscious dining trends. The symphony of sweet, salty, and spicy notes is balanced by the herbs and local produce readily found in wet markets. Whether ordered from a kopitiam or prepared at home, Pad Krapow Beef embodies the multicultural and fusion-rich spirit of Singapore’s food heritage.
Ingredients(for 1 rice bowl with beef stir-fry)
- 200g Lean beef mince (use grass-fed for less fat)
- 1 cup Fresh holy basil (daun selasih)
- 4 Garlic cloves (finely chopped)
- 1 Red chilli (seeded and sliced) - optional
- 1/2 cup Green beans (chopped)
- 1/2 Onion (diced)
- 1 tbsp Light soy sauce (low sodium)
- 1 tbsp Oyster sauce (vegetarian if needed)
- 1 tsp Fish sauce - optional
- 1 tbsp Olive oil (or canola oil)
- 1/2 tsp Brown sugar
- 2 bowls Steamed brown rice (for serving)
Instructions
- 1
Prepare all ingredients: finely chop garlic, slice chilli, dice onion, and chop green beans. Pluck holy basil leaves and set aside.
5 minutes
Mise en place keeps cooking fast for wok dishes.
- 2
Heat olive oil in a wok over medium-high heat. Add garlic and onion, stir-frying until fragrant and golden.
3 minutes
Don’t burn the garlic—keep stirring constantly.
- 3
Add the lean beef mince and cook, breaking apart the meat, until no longer pink.
5 minutes
Use a spatula to keep beef crumbly and even.
- 4
Stir in green beans and red chilli. Continue to cook until beans are just tender.
2 minutes
Add a splash of water if the wok is too dry.
Why This Dish is Healthy
Choosing lean protein, fibre-rich veggies, and whole grains makes this Pad Krapow Beef a smart choice for health-conscious Singaporeans. The recipe is low in saturated fat, free from added MSG, and uses minimal sugar and sodium, fitting well into calorie-controlled diets. Local adaptation with brown rice further increases its nutritional value, supporting heart health and aiding digestion.
This healthy Pad Krapow Beef recipe uses lean beef, packed with protein and iron, to support muscle health and energy levels. Olive oil is used instead of traditional fats, lowering saturated fat content. The inclusion of green beans and onions boosts fibre, vitamins A, C, and K, and antioxidants. Brown rice provides complex carbohydrates and additional fibre, promoting satiety and stable blood sugar. Holy basil offers anti-inflammatory and adaptogenic benefits, rounding out the meal’s micronutrient profile.
Pro Tips
- 💡Tip 1: Use holy basil for authentic aroma; Thai basil can substitute if unavailable.
- 💡Tip 2: Pre-cook brown rice for quick assembly during busy weekdays.
- 💡Tip 3: For extra heat, add sliced bird's eye chilli at the end.
Storage & Serving
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a non-stick pan or microwave before serving. Keep basil separate to retain freshness.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 400.0 kcal |
