Ingredients
For the Stir-Fry:
400 g beef sirloin or flank steak (thinly sliced)
4 cloves garlic (minced)
6–8 Thai red chilies (sliced)
1 tbsp vegetable oil
1 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp fish sauce
1 tsp dark soy sauce (for color)
1 tsp sugar
1 handful holy basil leaves (or Thai basil)
Optional: sliced onion or green beans for extra texture
For Serving:
2 cups steamed jasmine rice
2 fried eggs (crispy edges preferred)
Banana leaf for presentation (optional)
For the Dipping Sauce (Prik Nam Pla):
3 tbsp fish sauce
1 tbsp lime juice
2 Thai chilies (sliced)
1 clove garlic (minced)
½ tsp sugar
Instructions
Prepare the Dipping Sauce
In a small bowl, mix fish sauce, lime juice, sugar, garlic, and sliced chilies. Set aside.
Cook the Beef
Heat oil in a wok or pan over medium-high heat.
Add minced garlic and chilies, stir-fry until aromatic.
Add the sliced beef and stir-fry until it starts to brown.
Add Seasonings
Pour in oyster sauce, soy sauce, fish sauce, dark soy sauce, and sugar.
Stir well to coat the beef evenly.
Add basil leaves and toss until just wilted. Remove from heat immediately to preserve the aroma.
Fry the Eggs
In a small pan, heat oil and fry eggs until edges are crispy and yolks are slightly runny.
Assemble
Place a banana leaf on a plate (optional).
Add steamed jasmine rice, top with the basil beef, and serve with a fried egg on the side.
Include the dipping sauce for extra flavor.