Stir-fried beef with red chilli and egg

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

You'll need

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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Mar 2017

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