Name: Thai Holy Basil Beef Stir-Fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 3 servings
Cuisine: Thai
Ingredients: For the stir-fry:; 6 garlic cloves; 3 Thai chillies, or to taste; 1/4 cup chopped mild red chillies; 1/3 cup julienned mild red chillies; 2 tablespoons vegetable oil, as needed; 12 oz ground beef; 1 tablespoon plus 2 teaspoons fish sauce; 1 tablespoon granulated sugar; 1/2 cup unsalted beef stock, chicken stock or water; 1/2 teaspoon ground black pepper; 1¼ cups holy basil or regular basil leaves; For the prik nam pla:; 1–2 Thai chillies, chopped; 2 tablespoons fish sauce; 2 teaspoons fresh lime juice; 1 garlic clove, thinly sliced, optional; For serving:; 3 large eggs; Frying oil, as needed; Cooked jasmine rice

Method

12 steps

Make the prik nam pla by combining the chopped Thai chillies, fish sauce, lime juice and optional sliced garlic in a small bowl. Set aside.
For the stir-fry, pound the Thai chillies in a mortar and pestle. Add the garlic and chopped mild chillies and pound into a rough paste.
Heat a wok or large frying pan over high heat. Add approximately 1 tablespoon oil if the beef is lean.
Add the ground beef and spread it into a single layer. Leave it undisturbed until browned underneath.
Stir the beef until its released liquid evaporates and it begins frying in its own fat. Allow it to brown for another 15–20 seconds, toss, and repeat once or twice.
Reduce the heat to medium and push the beef to one side. Add a little oil if the pan is dry, then add the chilli-garlic paste.
Cook the paste for approximately 30 seconds, until aromatic and lightly golden, then mix it into the beef.
Increase the heat to high. Add half the stock, the fish sauce, sugar and black pepper.
Add the julienned mild chillies and toss for approximately 30 seconds. Add more stock if the mixture is too dry.
Turn off the heat, add the basil and toss just until wilted. Adjust the fish sauce or sugar to taste.
To fry the eggs, heat approximately 1/4 inch oil in a small frying pan over medium-high heat. Fry each egg separately until the white is crisp and the yolk is cooked to your liking.
Serve the basil beef over jasmine rice, topped with a crispy fried egg and a little prik nam pla.

Print recipe