How to Make Thai Beef Kra Pao | Market Method

What’s the secret to making flavorful Thai Beef Kra Pao with a perfectly crispy fried egg? In the first episode of Market Method, Time Out Market’s new cooking series, Chef Dhanapol “Oak” Marprasert of Kam Rai Thai takes us behind the counter to show how he prepares this classic Thai street food dish. From high-heat wok cooking and fragrant holy basil to balancing savory sauces and achieving the perfect crispy fried egg, Chef Oak shares the techniques behind his Beef Kra Pao served over jasmine rice. Whether you’re a Thai food lover or looking to sharpen your cooking skills, discover the ingredients, methods and chef tips that bring this dish together. Subscribe to Time Out for more Market Method episodes featuring chefs, signature dishes and cooking techniques from Time Out Market. Chapters: 00:00 – Welcome to Market Method 00:15 – Meet Chef Oak of Kam Rai Thai 00:26 – Ingredients for Thai Beef Kra Pao 00:39 – Wok Cooking & Searing the Beef 01:19 – Adding Garlic & Chilies 01:43 – Building the Savory Sauce 01:56 – Adding Holy Basil & Seasonings 02:44 – Plating Beef Kra Pao with Rice 02:53 – Making the Perfect Crispy Fried Egg 03:14 – Final Plating & Taste Test 04:04 – Outro & Sign-Off Beef Kra Pao: Ingredients: - Minced beef - Fresh holy basil - Crispy fried holy basil (for garnish) - Red bell pepper - Minced garlic - Crushed chilies - Bird’s Eye and fresh - Soy sauce - Oyster sauce - Sugar - Ground white pepper - Soup stock - Cooking oil - 1 egg - Cooked jasmine rice (for serving) Directions: Mince the garlic, prep the crushed chili and slice the red bell pepper. Have all ingredients ready near the cooking station. Place a wok over high heat until smoking hot. (Chef Tip: If you do not own a wok at home, use a standard sauté pan—a sauté pan will take around 10 minutes, whereas a high-heat wok finishes in 2–3 minutes). Add the beef directly into the wok. Add a splash of soup stock to help loosen and cook the meat. Stir-fry rapidly until beef is nearly medium-rare. Add the minced garlic and chili to the wok. Add a touch of oil if needed. Pour in the oyster sauce, soy sauce and sugar and continue to cook. This dish should be on the drier side. Add in the red bell peppers. Add the fresh holy basil and toss until wilted. Finish with the ground white pepper. If the mixture is too dry, add a small splash of soup stock. Remove from heat and spoon over a plate of jasmine rice. Heat a generous amount of oil in the wok. Crack the egg into the wok and ladle the hot oil over the egg until the edges puff and turn deeply crispy. Remove egg once cooked, and place on the beef. Top the dish with fried holy basil.