Thai Basil Beef Stir-Fry with Fried Egg
Fragrant Thai basil beef stir-fry with crispy fried egg, served over steamed rice. A quick, restaurant-quality meal ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 685
- Protein
- 48g
Ingredients
- ¾ lb flank steak
- 1 cup Thai basil leaves
- 4 cloves garlic cloves, minced
- 2 chilies Thai chilies, sliced
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- ½ tsp brown sugar
- 3 tbsp vegetable oil
- 2 large eggs
- 2 cups cooked jasmine rice
Instructions
- 1
Slice the flank steak against the grain into thin strips, about 1/4-inch thick. This cuts the muscle fibers and makes the beef tender when cooked quickly at high heat.
- 2
Heat 2 tablespoons of oil in a large wok or skillet over high heat until it shimmers and just begins to smoke, about 1-2 minutes. You'll know it's hot enough when a drop of water sizzles instantly.
- 3
Working in two batches to avoid crowding, sear the beef strips for 2-3 minutes per batch until deeply browned and cooked through to medium. Remove to a clean plate and set aside.
- 4
Add the remaining 1 tablespoon of oil to the wok over medium-high heat, then add minced garlic and sliced Thai chilies, stirring constantly for 30 seconds until fragrant. Be careful not to burn the garlic.
- 5
Return the beef to the wok and add fish sauce, soy sauce, oyster sauce, and brown sugar, tossing everything for 1-2 minutes until the sauce coats the meat. The beef should be glossy and aromatic.
- 6
Remove the wok from heat and fold in the fresh Thai basil leaves gently until wilted, about 30 seconds. The residual heat will preserve the basil's fragrant, peppery flavor.
- 7
In a separate skillet, heat 1 tablespoon of oil over medium heat and crack both eggs directly into it. Fry for 3-4 minutes until the whites are set but the yolks still jiggle slightly when the pan is shaken.
- 8
Divide the cooked jasmine rice between two bowls or plates, top with the Thai basil beef stir-fry, and carefully place one fried egg on top of each serving. Serve immediately while the egg is warm.
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