Method:

1. Heat oil in a pan or wok over a high heat. Fry off the garlic, ginger and chillies for a moment, moving constantly to avoid any colouration. Break up the beef mince into smaller pieces and add to the wok. Stir fry the beef for a further minute, moving constantly until just cooked.
2. Season with fish sauce, oyster sauce, sugar and pepper to taste. Add the water or stock and allow to simmer for a moment, moving around the wok to evenly coat in the sauce – avoid the beef boiling or stewing for too long, this will cause the meat to toughen.
3. Once a sauce has formed, add in the green beans and Holy basil. Toss through to coat and remove from the heat. Taste and adjust seasonings if required. Serve immediately topped with a fried egg and crispy shallots and steamed rice on the side.

Notes:

• The sauce should have an even balance of richness with sweet, salty and spicy flavours.
• The seasoning amounts in this dish are quite intense (very authentic to Thai cuisine and Matt’s preference), however can be altered to soften in intensity to suit the ‘everyday’ palate.