Thai Basil Beef Stir-Fry with Fried Egg

Step 1

Slice the flank steak against the grain into thin strips, about 1/4-inch thick. This cuts the muscle fibers and makes the beef tender when cooked quickly at high heat.

Step 2

Heat 2 tablespoons of oil in a large wok or skillet over high heat until it shimmers and just begins to smoke, about 1-2 minutes. You'll know it's hot enough when a drop of water sizzles instantly.

Step 3

Working in two batches to avoid crowding, sear the beef strips for 2-3 minutes per batch until deeply browned and cooked through to medium. Remove to a clean plate and set aside.

Step 4

Add the remaining 1 tablespoon of oil to the wok over medium-high heat, then add minced garlic and sliced Thai chilies, stirring constantly for 30 seconds until fragrant. Be careful not to burn the garlic.

Step 5

Return the beef to the wok and add fish sauce, soy sauce, oyster sauce, and brown sugar, tossing everything for 1-2 minutes until the sauce coats the meat. The beef should be glossy and aromatic.

Step 6

Remove the wok from heat and fold in the fresh Thai basil leaves gently until wilted, about 30 seconds. The residual heat will preserve the basil's fragrant, peppery flavor.

Step 7

In a separate skillet, heat 1 tablespoon of oil over medium heat and crack both eggs directly into it. Fry for 3-4 minutes until the whites are set but the yolks still jiggle slightly when the pan is shaken.

Step 8

Divide the cooked jasmine rice between two bowls or plates, top with the Thai basil beef stir-fry, and carefully place one fried egg on top of each serving. Serve immediately while the egg is warm.