Thai Beef Stir-Fry with Jasmine Rice and Fried Egg

Step 1

Rinse jasmine rice under cold water until the water runs clear, then add to a pot with 1.5 cups of water and bring to a boil over high heat. Once boiling, reduce to low heat, cover tightly with a lid, and simmer for 15-18 minutes until all water is absorbed and rice is fluffy and fragrant.

Step 2

While rice cooks, pat the beef slices dry with paper towels and season with white pepper. Mince the garlic, slice the chili and bell pepper, and tear the basil leaves; set all aside on a prep plate.

Step 3

In a small bowl, whisk together fish sauce, soy sauce, palm sugar, and lime juice until the sugar dissolves; set the sauce aside.

Step 4

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. Working in two batches to avoid crowding, sear the beef for 2-3 minutes per side until browned and cooked to medium-rare (it will continue cooking slightly), then transfer to a plate.

Step 5

Add the remaining 1 tablespoon of oil to the wok, then add minced garlic and sliced chili and stir-fry for 20-30 seconds until fragrant. Add the bell pepper and stir-fry over high heat for 2-3 minutes until tender-crisp and lightly blistered.

Step 6

Return the cooked beef to the wok, pour in the prepared sauce, and toss everything together over high heat for 1-2 minutes until the sauce coats the meat and vegetables and thickens slightly. Remove from heat and gently fold in the fresh basil.

Step 7

In the same wok or a separate skillet, heat 1 tablespoon of oil over medium-high heat and crack both eggs into the pan. Fry for 2-3 minutes until the whites are set but the yolks remain runny, then slide onto a plate.

Step 8

Divide the cooked jasmine rice between two bowls, top with the beef stir-fry, and place a fried egg on each portion. Serve immediately while the egg yolk is still warm and runny to create a creamy sauce when mixed with the rice.