Stir-fried beef with red chilli and egg

AT A GLANCE

  • Serves 4 people

This dish is super-fast and packs a bit of heat. Halve the number of chillies for a gentler adventure.

  • 80 ml (⅓ cup) vegetable oil
  • 4 eggs
  • 4 small birdseye chillies, finely chopped, plus extra, thinly sliced, to serve
  • 4 garlic cloves, finely chopped
  • 350 gm coarsely minced beef
  • 2 tbsp fish sauce
  • 1½ tbsp kecap manis
  • 1½ cups (loosely packed) Thai basil
  • 1 tsp sesame oil
  • Steamed jasmine rice, to serve
  • 1 cup bean sprouts
  • Thinly sliced spring onion and torn coriander, to serve
01   Heat 60ml oil in a large wok over high heat, reduce heat to medium and fry eggs one at a time, spooning some of the hot oil on top to cook the yolks evenly (1-2 minutes for soft yolks). Carefully transfer eggs to a warmed plate lined with paper towels, discard oil and wipe out wok.
02   Heat remaining oil in wok over high heat, add chilli and garlic, stir-fry for 10-20 seconds, then add beef and stir-fry until browned (3-5 minutes). Add fish sauce, kecap manis and 1 tbsp water, toss to combine, then add half the Thai basil, toss to combine and drizzle with sesame oil. Serve stir-fried beef on steamed rice and top with a fried egg, and scattered with extra chilli, bean sprouts, spring onion, coriander and remaining basil.

Topics:

FAST, EGGS, RECIPE, BEEF, ASIAN, STIR-FRY, BEEF, CHILLIES

Recipe:

ALICE STOREY

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

FEATURED IN

Mar 2017

Mar 2017

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