Thailand’s most beloved street food, made with Your Farmer beef
Pad Kra Pao — stir-fried meat with holy basil, oyster sauce, and fish sauce — is arguably Thailand’s most popular everyday dish. It is fast, intensely flavoured, and completely satisfying. For this version, the diced beef is cut very small (or pulsed in a food processor to a rough mince) so it cooks quickly while still delivering the texture and flavour of genuinely good beef.
Combine all sauce ingredients in a small bowl. Set aside.
2 tbsp oyster sauce1 tbsp fish sauce1 tbsp soy sauce1 tsp sugarHeat a wok over the highest heat possible until smoking. Add the oil.
2 tbsp neutral oilAdd the garlic and chilli — stir-fry for 15–20 seconds until fragrant and just starting to colour.
5 cloves garlic3–5 bird’s eye chilliesAdd the beef in one layer. Do not touch for 30 seconds to allow browning. Then stir-fry vigorously for 2–3 minutes.
480g diced beefAdd the capsicum and toss through for 1 minute.
1 red capsicumPour the sauce around the edge of the wok. Toss everything to coat.
Remove from heat. Add the basil leaves and toss through until wilted.
holy basil leavesServe immediately over jasmine rice, topped with a fried egg with crispy edges.
jasmine ricefried eggIn every beef share — Diced Beef (480g)
💡 For this recipe, cut your diced beef into very small pieces (about 1cm) or pulse briefly in a food processor to a rough mince-like texture. This helps it cook fast enough for a proper stir-fry while maintaining better texture than regular mince.
Fifteen minutes to a dish that beats any takeaway. Join the Your Farmer community. 🌿
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Grass-Fed Beef Sausages, Mince and Diced (SMD) Bundle Pack
Bulk Grass-Fed Beef - Cut-up Your Way
Bulk Pastured Full Lamb - Cut-up Your Way
Irish Stew with Lamb Forequarter Chops
Lamb, potato, onion and patience — the stew that proves restraint is a skill
The original Irish stew had three ingredients and a fierce loyalty to all of them: bone-in forequarter or neck chops, potatoes, and onions, layered in a pot and left entirely alone. No browning, no wine, no clever additions — the courage of this dish is in what it leaves out. The bones make the broth, the bottom layer of potatoes melts into it as a thickener, and the top layer steams whole. Two hours later you ladle out something so much greater than its parts that you'll understand why the Irish never let anyone improve it.
Herb and Dijon-Crusted Lamb Cutlets
Bistro looks from the standard four-pack
You know that rack of lamb with the green herb crust — the one restaurants charge like a wounded bull for? A cutlet is that rack, already cut into portions. So we borrow the whole trick: a quick sear, a brush of Dijon, a press of herby golden crumbs, then a short blast in a hot oven. The mustard glues the crust on and sharpens the lamb underneath, and the crumbs shatter when your knife goes through. It takes thirty-five minutes and looks like you trained for it. Four cutlets, two plates, one very good midweek dinner.
The curry that cooks until the sauce becomes part of the beef
Rendang isn't a curry you serve swimming in sauce — it's a curry you cook until the sauce all but disappears into the beef. Coconut milk simmers down over hours with a fragrant paste of lemongrass, ginger and chilli, getting darker and richer until it clings to every piece. The diced beef pack was built for this: enough connective tissue to stay lush through a three-hour simmer where a lean cut would give up. A genuine weekend project — one pot, occasional stirring, and a finish no takeaway container has ever matched.
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