15 minute Thai Beef Krapow

A quick 15 minute Thai Beef Krapow with grassfed beef that’ll hit all the spots. Have it with rice or just wrap into lettuce leaves, dip and eat. Perfect for meal prep, left overs and some serious protein goodness.

Here’s what you’ll need:

Serves: 4
Time: Prep 5 minutes | Cook 15 minutes

Ingredients
Krapow
1 tablespoon coconut oil
1 large red pepper, cut into large squares
1 shallot, sliced
3/4 tablespoon garlic, minced
1/2 tablespoon galangal (or ginger), minced
1 tablespoon lemongrass, minced
1 tablespoon red bullet chilli, minced (optional)
450g minced beef, lean
1 tablespoon dark mushroom soy / regular dark
2 tablespoons oyster sauce
2 tablespoons light soy
1/2 tablespoon rice vinegar
1 tablespoon coconut palm sugar
Thai Basil, lime wedges, steamed rice and lettuce leaves to serve

1. Melt the coconut oil over a medium high heat and add the shallots and red pepper. Sauté for 3 - 5 minutes until soft and set aside.
2. In the same wok, add a little more coconut oil, garlic, galangal & lemongrass and sauté for 2 minutes. Increase heat to high and add the beef, breaking it up with the wooden spoon into bits until chicken starts to brown and is minced nicely - this should take about 5 - 7 minutes. Add the rest of the ingredients including the vegetables and continue to sauté. Top with lots of fresh Thai Basil and enjoy!

To make a quick red curry almond butter, mix sriracha with almond butter together.