Tips:
- To reduce spiciness, remove at least half the seeds from the chilies.
- The meat can be prepared in advance and reheated before serving.
Ingredients (serves 3):
For the chili paste:
- 8 peeled garlic cloves
- 3 red chili peppers
For the beef:
- 3 tablespoons neutral oil
- 500 grams ground beef (preferably with fat)
- 2 tablespoons water
- 1½ tablespoons fish sauce
- 1½ tablespoons regular soy sauce
- 1 teaspoon dark soy sauce
- 1½ tablespoons oyster sauce or kosher hoisin sauce
- 1 tablespoon brown sugar or palm sugar
- ½ teaspoon monosodium glutamate (optional but highly recommended)
- About 2 cups Thai basil leaves
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For serving:
- Steamed rice, preferably jasmine
- 3 fried eggs (sunny-side up)
Instructions:
- Chili paste: Pound or process the garlic and chili into a coarse paste using a mortar and pestle or small food processor.
- Beef: Heat the oil in a wok or large skillet over high heat. Add the chili paste and fry for 30–45 seconds, taking care not to burn the garlic. Add the ground beef, breaking it apart with a wooden spoon, and cook for about 4 minutes until nearly done.
- Add the water, all sauces (fish, both types of soy, and oyster/hoisin), and the sugar. Stir well and cook over high heat for another 1–2 minutes, until the beef is fully cooked and coated in sauce. Add MSG if using, stir, and adjust seasoning to taste. Add the Thai basil and mix until the leaves soften and wilt slightly. Remove from heat.
- To serve: Divide the rice among plates, top with the beef, and place a fried egg on each portion. Enjoy.