I'm a firm believer that so many more things are a perfect delivery system for a runny egg than just toast; why limit yourself to breakfast when you can bite into a piece of brussel sprout bacon pizza with the egg on top, or stir it into a bowl of rice topped with all sorts of tasty concoctions?
Enter a ginormous supply of basil (it's not my fault, the farm stand had a buy 4 bunches get the 5th free special!), the need for a relatively quick but still homemade dinner, and this coffee-table cookbook of Thai Street food. I'm calling it a coffee table book because it's so large I have to keep it sideways on my bookshelf, and also I'm the only person I know who has successfully made recipes from this cookbook....by only using the recipe as a suggested template and changing the quantities to what works for me. If you know of my avowed dislike of all things gilled/finned/shelled, you might be surprised that I'm using fish sauce in the recipe; then again, I could not in good conscience call this dish Thai Basil Beef Stir-fry if I left it out. Instead, I'm using juuuuust enough to lend the salty, savory flavor to the dish without the "oh-god-what-sea-creature-just-died-and-rotted-on-my-plate" smell. And if that's not a tempting invitation to dinner, I don't know what is.
1 Tbsp vegetable oil
1 lb raw ground beef (80% lean is fine here)
5 large cloves of garlic, finely chopped
as many whole red Thai chiles as you can handle- for me it's 12- but the original recipe called for 4-10 Thai chiles to go in a mere 6 oz of ground beef -Yikes!- chopped finely
1 Tbsp fish sauce
large handful of fresh basil leaves, chopped or sliced thinly
4 eggs, each cooked over easy or sunny side up, one for each serving
cooked Jasmine rice for serving
1. Heat the oil in a wok or stainless-steel skillet over medium heat until hot but not smoking.
2. Add the garlic and chiles to the pan and fry for a minute until starting to soften and let off their aroma. Add the ground beef and break up into small clumps of meat. Cook until the meat starts to brown.
3. Add the fish sauce and chopped basil leaves. Stir until the basil starts to wilt and the meat is cooked through, another minute or two.
4. Serve over top of the cooked Jasmine rice, and top each serving with one of the fried or sunny side up eggs.