Fed up of the same minced beef dishes? Spice up a weeknight with this super-easy Thai street-food favourite, Bangkok Chilli beef, or Neua Pat Bai Grapao! It’s a rich minced beef in sauce sauce with ginger, garlic, chilli and onion on a bed of fluffy rice and crispy fried egg on the top with cooling cucumber.
It’s a favourite dish of mine in Thai restaurant, Busaba Eathai, and I’ve been craving this for ages! I just happened to have some minced beef in the freezer, and ginger and chillis in the fridge.
It’s pretty cheap and chances are you already have loads of these ingredients in your fridge, too. I calculated it at just over £1.65 per head for 4 people, and that’s if you need to buy everything! I am certain you already have most of these ingredients already. Ginger and chillies are great to have on standby and freeze pretty well because you can make so many last-minute Asian dishes with them.
Here’s what you need for 4 people:
- 400g beef mince
- 1 diced onion
- 1 thumb-sized piece of fresh ginger, grated
- 3-4 cloves of garlic
- 1/2 – 1 fresh chilli chopped, depending on your (feel free to use dried or cayenne if you can’t get hold of fresh ones)
- 1 cup of rice (or mug – I find this serves 4 people exactly. Good tip if you always do too much!)
- 4 eggs (one per person)
- 4 tablespoons of light soy sauce or Thai fish sauce, if you have it
- Half a cucumber sliced into roundels (I’ve added julienned spring onions, too because they needed using up)
- Small amount of beef stock – half a jug will do it
Start by preparing your ingredients. I used brown rice for this recipe, as I’m low GI at the moment, so this will need to be soaked for quick cooking later. But if you have plain white rice, go ahead and put that onto boil.
Get a pan or wok nice and hot on the hob, don’t add any oil, you won’t need it! Grate the ginger and garlic, and chop the chilli and onion. Add the minced beef to the hot pan and brown it nicely until you can hear a popping sound. Nothing worse than pale-looking mince.
You’ll notice the mince creates its own oil. At this point, add the onions, garlic and ginger, and cook down until the onions go translucent. Once this has cooked down, add 4 tbsps of light soy, the beef stock and chopped chillies. Turn the heat down, and simmer whilst you cook the eggs.
Heat a small frying pan with oil (I added some sesame oil), and drop in the eggs. Cook until crispy, pushing the oil over the egg, and set aside on kitchen rolls.
Plate up in bowls with the rice at the bottom then the beef and top with the egg, adding slices of cucumber on the side.
Quick, cheap and packed with loads of flavour! I am positive you’ll make this again.