https://cyrusramsey.com/thai-basil-beef-with-fried-egg-over-rice/
Ingredients
- Rice + eggs 4 cups cooked jasmine rice (about 1 1/2 cups uncooked, cooked) 4 large eggs
- Basil beef stir-fry 1 lb flank steak or sirloin, thinly sliced against the grain 1/2 medium onion, thinly sliced 3 cloves garlic, minced 1 tbsp fresh ginger, minced (or 1 tsp ground ginger) 1/2 tsp kosher salt, plus more to taste 1/4 tsp black pepper 1 tbsp neutral oil (avocado, canola, peanut) 1 tbsp soy sauce (regular or low-sodium) 2 tbsp oyster sauce (or substitute: 2 tbsp hoisin + 1 tbsp water) 1 tbsp fish sauce (optional; see substitutions). You can replace with 2 extra tbsp soy sauce if you prefer. 2 tbsp brown sugar (or 1 1/2 tbsp honey) 1/4 cup water 1 to 2 tbsp cornstarch + 1 tbsp water (slurry) for gloss (optional but recommended) 1 packed cup Thai basil leaves (or regular sweet basil), plus more for serving 1 to 1 1/2 cups bell pepper or snap peas, sliced (optional) Optional heat: 1 to 2 tsp crushed red pepper flakes
- For serving (simple, pictured-style) Lettuce leaves (for scooping) Cucumber, sliced Lime wedges (optional)
Method
Recipe by Heather Schiefelbein.
- Prep the components. Slice steak thinly against the grain. Mince garlic and ginger. Slice onion and any optional vegetables. Pat basil leaves dry so they wilt nicely instead of steaming.
- Make the quick sauce. In a small bowl, whisk together soy sauce, oyster sauce, fish sauce (if using), brown sugar, and water. Set near the stove. If you want it extra glossy, whisk cornstarch with the extra tablespoon of water to make a slurry and set aside.
- Stir-fry the beef. Heat a large skillet or wok over high heat . Add 1 tbsp oil. Add beef in a single layer (work in batches if needed). Let it sear briefly without stirring, then stir-fry just until browned and starting to look tender, about 2 to 4 minutes. Do not overcook .
- Cook aromatics and vegetables . Push beef to the side. Add onion and cook 30 to 60 seconds. Add garlic and ginger and stir for 20 to 30 seconds, until fragrant.
- Finish with sauce. Pour in the sauce. Stir to coat. Simmer-stir for 30 to 60 seconds until you have a glossy coating. If using cornstarch slurry, drizzle it in while stirring and cook 30 seconds more to thicken.
- Fold in basil at the end. Turn heat to low. Add basil leaves and stir just until they wilt but stay bright green, about 15 to 30 seconds. Taste and adjust with a pinch more salt or a squeeze of lime if you like.
- Fry the eggs. In a clean skillet, heat a small amount of oil over medium heat. Crack eggs in and fry until whites are set and yolks are firm yet jammy (about 3 to 5 minutes, depending on heat). For safety and best texture, cook until yolks are firm.
- Assemble. Divide hot rice into bowls. Spoon basil beef over the rice. Top each with a fried egg. Serve with lettuce leaves and cucumber on the side.
Serving, useful notes and storage
Reserve portions before serving. Keep any dressing, crisp bread, garnish and uncooked salad separate. For later meals, reheat only the cooked portion you need and prepare fresh finishing ingredients at serving time.
Refrigerate perishable leftovers promptly in shallow covered containers, within 2 hours (1 hour above 90°F). Keep at 40°F or colder and use within 3–4 days, or any shorter period stated for this dish. Reheat cooked leftovers to 165°F; bring soups and sauces to a boil. Reheating does not restart the storage time.
For food safety, cook eggs until the whites and yolks are firm. Use pasteurized eggs if deliberately serving a softer center; people at higher risk should choose fully cooked eggs.
Beef: Tender slices with a quick sear and no dryness. For food safety, beef should reach at least 160°F internal temperature. Eggs: Whites set; yolks firm (jammy, not runny). Cook eggs until yolks are firm and serve promptly. Basil: Wilted but still vivid—if it turns dark or dull, it’s in the pan too long. Sauce: Glossy and lightly thickened to cling to the meat (not watery).