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Ingredients

Directions

1.Make the sauce: Whisk together soy sauce, oyster sauce, sugar, white pepper, and beef stock.

2. Heat 2 tbs canola oil in a wok, add the chili and garlic and cook for 1 to 2 minutes.

3. Add the beef and cook, breaking it up so there are no large pieces. Remove from heat and allow to cool for about 4 minutes and then add dark soy.

4. Return the pan to medium heat and add the sauce. Cook until half of the liquid has evaporated.

5. Add long beans and cook 30 seconds, until tender but still crunchy.

6. Turn off heat and add kaffir and Thai basil and stir until the basil wilts. Season with lime juice. Transfer to plate.

7. Heat 1/4 canola oil in frying pan, until oil is almost smoking. Add the eggs and cook until the whites are crispy and the yolks are runny. Remove and place on a paper towel to drain excess oil.

8. Once drained place the eggs on top of the beef. Serve with lime wedges.

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