serves
2
prep
15 minutes
cook
15 minutes
difficulty
Easy
serves
2
people
preparation
15
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 2 long red chillies
- 4 small green Thai chillies (optional, or to taste)
- 1 birds’ eye chilli
- 4 garlic cloves, peeled
- 300 g beef mince
- 1 ½ cups holy basil or Thai basil
- Steamed rice, to serve
Chilli fish sauce (prik nam pla)
- 3 tbsp fish sauce
- 3 small green Thai or bird’s eye chillies, finely sliced
- 1 garlic clove, finely sliced
- 2 tsp lime juice
Stir-fry sauce
- 3 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tsp freshly ground black pepper
- ½ tsp sugar
Crispy fried eggs
- 3 tbsp vegetable oil
- 2 eggs
Instructions
- Place the chillies and garlic in a mortar and pestle and pound into a paste. You don’t want a fine paste here – you want things just a bit crushed so you still have nice chunks of chilli. Set aside.
- For the chilli fish sauce, place all the ingredients in a small bowl and stir to combine. Set aside.
- For the stir-fry sauce, place all the ingredients in a small bowl and stir to combine. Set aside.
- For the crispy fried eggs, place a wok or frying pan over medium-high heat. When hot, add the oil, then crack in an egg and fry, carefully splashing the hot oil over the egg until the white is crisp, but the yolk is still gooey, or cooked to your liking. Remove with a slotted spoon and drain on paper towel. Repeat with the remaining egg. Set aside.
- Remove the excess oil from the wok, leaving behind 2 tablespoons. Place the wok back over medium heat, then add the chilli garlic paste and fry for 30 seconds or until fragrant. Add the beef mince and fry, breaking up any lumps with a spoon, for 4-5 minutes or until cooked through and most of the juices have evaporated.
- Add the stir-fry sauce and toss until well combined. Add the basil and stir-fry for another 30 seconds or until wilted. Serve with steamed rice. with the fried egg on top and drizzled with chilli fish sauce.
Note
Any leftover chilli fish sauce will keep refrigerated in an airtight container for up to 1 week.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
