Thai Basil Beef (Pad Krapow)

• 280g beef mince
• 150g rice
• 2 eggs
• 3 garlic cloves
• 2 red chillies
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tsp fish sauce
• Large handful fresh basil

1. 1

   Rinse the rice and cook in 300ml salted water — boil, cover, simmer 12 min, rest 5 min.

2. 2

   Mince the garlic. Finely slice the red chillies (deseed for less heat). Pick the basil leaves and keep them ready.

3. 3

   Heat a wok or large pan over very high heat until smoking. Add oil, then the garlic and chillies. Stir-fry 30 seconds until fragrant.

4. 4

   Add the beef mince and press into the pan without stirring — let it sear 1–2 min to develop colour, then break up and stir-fry 3–4 min until cooked through.

5. 5

   Add oyster sauce, soy sauce, and fish sauce. Toss over high heat 1–2 min until the sauce clings to the beef.

6. 6

   Remove from heat and immediately fold in the fresh basil — the residual heat wilts it perfectly.

7. 7

   Fry the eggs separately in a little oil — sunny-side up with crispy edges. Serve the beef over rice, topped with a fried egg.