Thai Basil Beef

INGREDIENTS

• 500g Beef Lean 5% Fat Cut Pieces
• 300g Jasmine Rice
• 60g Thai Holy Basil
• 8 cloves Garlic
• 8 Thai Bird's Eye Chilli
• 4 tbsp Neutral Cooking Oil
• 4 tsp Light Soy Sauce
• 4 tbsp Oyster Sauce
• 4 tsp Fish Sauce
• 2 tsp Sugar
• 4 tbsp Water
• 4 Egg

STEPS

1. 1

   Rinse 300g of jasmine rice and cook it according to the package directions, usually about 12 minutes, until tender. Keep covered off the heat.

   ⏱ 12 min

2. 2

   While the rice cooks, mince 8 cloves of garlic and finely slice 8 thai bird's eye chillis. Pick the leaves from 60g of thai holy basil. Mix 4 tsp of light soy sauce, 4 tbsp of oyster sauce, 4 tsp of fish sauce, 2 tsp of sugar, and 4 tbsp of water in a small bowl.

3. 3

   Heat a wok or large frying pan over high heat. Add 2.68 tbsp of neutral cooking oil and fry 4 eggs for 2 to 3 minutes, until the white is set and the edges are crisp. Transfer it to a clean plate.

   ⏱ 2 min

4. 4

   Add 1.32 tbsp of neutral cooking oil to the hot wok. Stir-fry the garlic and chilli for 20 seconds, then add 500g of beef lean 5% fat cut pieces. Stir-fry for 6 to 7 minutes, until the pieces are browned throughout with no pink remaining.

   ⏱ 6 min

5. 5

   Pour in the sauce mixture and toss for 1 minute, until glossy and bubbling. Add 60g of thai holy basil and toss for 20 to 30 seconds, until wilted and fragrant.

   ⏱ 1 min

6. 6

   Serve the beef and basil over the cooked rice with the fried egg on top. Wash the raw-beef cooking utensils and pan or clean them thoroughly before using them for ready-to-eat food.