Servings: 2 servings
Calories: 427kcal
Ingredients
- 250 g ground beef
- 3 tablespoons neutral oil
- 1 handful Thai holy basil regular basil can be substituted in a pinch, but the flavor will be different
Chili Paste
- 3 fresh chilies adjust to taste
- 3 dried chilies optional; adjust to taste
- 3 cloves garlic
Seasonings
- 0.25 teaspoon white pepper
- 0.25 teaspoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 0.5 tablespoon white sugar
For Serving
- 2 eggs
- cooked rice
Procédé
- If you like, hand-chop the beef with a knife to your preferred texture.250 g ground beef
- Using a mortar and pestle, pound the chilies and garlic into a coarse paste.3 fresh chilies, 3 dried chilies, 3 cloves garlic
- Heat the oil in a wok over medium-high heat. Add the chili-garlic paste and cook until fragrant and lightly golden, about 20 seconds.3 tablespoons neutral oil
- Add the ground beef and cook until just done, being careful not to overcook it.
- Add the sauces and seasonings, then toss well to coat the beef evenly.0.25 teaspoon white pepper, 0.25 teaspoon dark soy sauce, 1 tablespoon oyster sauce, 1 tablespoon fish sauce, 0.5 tablespoon white sugar
- Turn off the heat and stir in the holy basil.1 handful Thai holy basil
- Set aside. Add a little more oil to the wok over high heat and fry the eggs sunny-side up.2 eggs
- Serve immediately with rice and one fried egg per plate.cooked rice
Notes
Be careful with the chilies! If you prefer, you can swap them for milder peppers.
Ideally, use ground beef with a fairly high fat content (20-30% fat).
Nutrition
Calories: 427kcal | Féculents: 8g | Protein: 29g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Graisses trans: 2g | Cholesterol: 252mg | Sodium: 213mg | Potassium: 639mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1105IU | Vitamin C: 98mg | Calcium: 61mg | Iron: 4mg
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