Recipe

Stir-fried beef with red chilli and egg

Dinner is all-too easy with this stir-fried beef with red chilli and egg recipe, which is ready in a snappy 20 minutes. With the delicious flavours of chilli, fish sauce and kecap manis, this will become a staple family meal.

  • 20 mins cooking
  • Serves 4
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Ingredients

  • 1/3 cup vegetable oil
  • 4 eggs
  • 4 small bird’s eye chillies, finely chopped, plus extra, thinly sliced, to serve
  • 4 clove garlic, finely chopped
  • 350 gram beef mince
  • 2 tablespoon fish sauce*
  • 1 1/2 tablespoon kecap manis*
  • 1 1/2 cup thai basil
  • 1 teaspoon sesame oil
  • steamed jasmine rice, bean sprouts, thinly sliced spring onion and torn coriander, to serve

Method

  • 1
    Heat 4 Tbsp oil in a large wok over high heat, reduce heat to medium and fry eggs one at a time, spooning some of the hot oil on top to cook the yolks evenly. Carefully transfer eggs to a warmed plate lined with paper towels, discard oil and wipe out wok.
  • 2
    Heat 4 Tbsp oil in a large wok over high heat, reduce heat to medium and fry eggs one at a time, spooning some of the hot oil on top to cook the yolks evenly. Carefully transfer eggs to a warmed plate lined with paper towels, discard oil and wipe out wok.
  • 3
    Add fish sauce, kecap manis and 1 Tbsp water, toss to combine, then add half the Thai basil; toss to combine. Drizzle with sesame oil.
  • 4
    Serve stir-fried beef on steamed rice and top with a fried egg, and scattered with extra chilli, bean sprouts, spring onion, coriander and remaining basil.

Notes

• This dish packs some heat; halve the number of chillies for a gentler adventure. * Check label if eating gluten free

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