Description
A flavorful Thai dish featuring stir-fried beef with fresh holy basil and a spicy kick, perfect for any occasion.
Ingredients
Scale
- 6 cloves garlic, finely chopped
- 3 Thai chilies, pounded into a paste
- 1/4 cup chopped mild red chilies
- 1/3 cup julienned mild red chilies
- 2 tablespoons vegetable oil
- 12 oz ground beef
- 1 tablespoon + 2 teaspoons fish sauce
- 1 tablespoon granulated sugar
- 1/2 cup unsalted beef or chicken stock or water
- 1/2 teaspoon ground black pepper
- 1 1/4 cups holy basil or regular basil leaves
- Cooked Jasmine rice for serving
- 3 eggs
- Oil for frying eggs
Instructions
- Combine the chopped Thai chilies and garlic in a small bowl.
- Add the fish sauce and a squeeze of lime juice for brightness. Set aside.
- Pound the Thai chilies into a paste using a mortar and pestle.
- Heat your wok over medium-high heat and add the vegetable oil.
- Sear the ground beef until browned, about 5-7 minutes.
- Reduce the heat, add the garlic and chili paste, and sauté until fragrant, about 1-2 minutes.
- Pour in the stock, add fish sauce, sugar, and black pepper, and stir well.
- Add the julienned chilies and cook for another 1-2 minutes.
- Fold in the holy basil leaves until just wilted.
- In a separate pan, heat a splash of oil and fry the eggs to your desired doneness.
- Serve over jasmine rice with a fried egg on top and drizzle with Prik Nam Pla.
Notes
For best results, allow ground beef to come to room temperature before cooking, and use vibrant chilies for aesthetics.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg