Weeknight Thai Basil Beef

Method

1. 1

   Cook the rice

   Start this first so it's ready when the wok is done. Rinse 100g jasmine rice under cold water until it runs clear. Tip into a small pan with 150ml cold water and a pinch of salt. Bring to the boil, cover, drop to the lowest heat and cook for 12 minutes. Pull off the heat and leave covered for another 10 minutes to steam. Fluff with a fork before plating.

2. 2

   Pound the paste

   Mortar and pestle the Thai chillies, garlic and lemongrass into a rough paste. No food processor — texture matters. No mortar? Hack it with a knife: pile the chillies, garlic and lemongrass together, sprinkle a pinch of salt over the top, then rock the blade through them.

3. 3

   Mix the sauce

   Stir oyster sauce, fish sauce, sugar and the ground white pepper together in a small bowl with a splash of water so it's ready to hit the wok.

4. 4

   Crisp the eggs

   Heat 1 tbsp of the oil in a small pan over high heat. Crack the eggs in and fry until the whites are lacy and crisp at the edges, yolks still runny. Slide onto kitchen paper.

5. 5

   Sear the beef

   Get the wok screaming hot and add 1 tbsp oil. Add the beef, break it up and let it catch some colour. Stir only every 30 seconds or so. You want browned, crusty bits, not grey mince.

6. 6

   Fire the aromatics

   Push the beef to one side, add the remaining 1 tbsp oil, then add the chilli, garlic and lemongrass paste. Fry for 15–20 seconds until fragrant, then toss everything together.

7. 7

   Sauce it

   Pour in the sauce mix. Toss hard for 30 seconds until everything is glossy and the pan is almost dry. If it tightens up too much, add a splash of water and keep it moving.

8. 8

   Basil bomb & plate

   Heat off. Tip in the holy basil and fold through — residual heat wilts it perfectly. Pile over jasmine rice and crown each plate with a crispy fried egg.