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 oil4eggs4small birdseye chillies, finely chopped, plus extra, thinly sliced, to serve4garlic cloves, finely chopped350 gmcoarsely minced beef2 tbspfish sauce1½ tbspkecap manis1½ cups(loosely packed) Thai basil1 tspsesame oilSteamed jasmine rice, to serve1 cupbean sproutsThinly sliced spring onion and torn coriander, to serve
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.
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.