Pad Kra Pao Neua (Thai Basil Beef Stir-Fry)

Method

1. 1

   Pound or finely chop the garlic and chilies together into a coarse, fragrant paste.

2. 2

   Heat 2 tablespoons of the oil in a wok over high heat until it just starts to smoke, then add the garlic-chili paste and shallot and stir 20 seconds until fragrant.

3. 3

   Add the ground beef and break it apart with the spatula, spreading it out to sear hard rather than steam, about 4 minutes.

   💡 Resist stirring constantly at first — a few seconds of undisturbed contact with the hot metal is what gives the beef real char.

4. 4

   Add the oyster sauce, fish sauce, soy sauce and sugar and toss until the beef is glossy and fully cooked through, about 2 minutes.

5. 5

   Kill the heat and fold in the basil leaves just until wilted.

6. 6

   Wipe the wok, heat the remaining oil, and fry the eggs sunny-side up until the edges turn lacy and crisp but the yolks stay runny.

   💡 A screaming-hot pan and a light hand are what give a Thai fried egg its crackling edge.

7. 7

   Spoon the beef over rice, top each plate with a fried egg, and serve immediately.