STIR-FRIED MINCED BEEF WITH CHILES AND HOLY BASIL

STIR-FRIED MINCED BEEF WITH CHILES AND HOLY BASIL image

Yield 2 servings

Number Of Ingredients 21

Ingredients

Chiles in fish sauce
¼ cup fish sauce
10 to 15 Thai bird's eye chiles, finely sliced
2 garlic cloves, finely sliced (optional but desirable)
1 tablespoon fresh lime juice (optional)
Good pinch of chopped coriander
Minced Beef with Chiles and Holy Basil
4 garlic cloves, peeled
4 to 10 Thai bird's eye chiles
Good pinch of salt
3 to 4 tablespoons vegetable oil
2 e's
6 ounces coarsely minced or ground beef (preferably minced
by hand)
2 tablespoons fish sauce, to taste
Large pinch of white sugar
¼ cup beef stock or water
2 large handfuls of holy basil leaves (substitute Thai basil
if holy basil is unavailable)
Steamed jasmine rice, for serving
Chiles in fish sauce, for serving

Steps:

1. Make the chiles in fish sauce: In a small bowl, combine the fish sauce, chiles and garlic and set aside until ready to use.* Just before serving, stir in the lime juice and the coriander. 2. Make the beef: Coarsely chop the garlic and the chiles and mix them with the salt. 3. Heat a well-seasoned wok over high heat, then turn down the heat and add 2 tablespoons of the oil. Crack in one of the eggs and fry gently, pushing the egg around the wok with a spatula to prevent it from sticking, until it has cooked to your preference. Spoon some of the hot oil over the egg to ensure that the yolk cooks evenly. Using a spatula, carefully lift the egg out of the wok and place it on a warmed plate. Repeat with the second egg. Keep the eggs warm while you cook the beef. 4. Add the rest of the oil to the wok. When the oil is hot, fry the garlic and chiles for a moment, but don't let them color. Add the beef and continue to stir-fry for about a minute until just cooked through. Season to taste with the fish sauce and sugar but be careful not to add too much fish sauce or the dish will become too salty. 5. Add the stock or water to the wok and simmer for a moment. Don't let the mixture boil for too long or the meat will toughen and too much liquid will evaporate (there should be enough liquid to form a sauce). 6. Stir in the holy basil; as soon as it wilts, remove the wok from the heat. The beef should taste rich, hot, salty and spicy from the basil. 7. Divide the beef on two plates and top each with a fried egg. Serve with plenty of steamed jasmine rice and the the chiles in fish sauce on the side.