Wok or skillet
- 200 Grams Beef, minced
- 1 Egg
- 2 Cloves Garlic, chopped
- 10 Slices Red spur chili
- 1-3 Bird’s eye chilis, sliced
- 1 Cup Spicy basil leaves (Holy Basil)
- 2 tbsp Cooking oil
- 1 tbsp Oyster sauce
- 1 tsp Light soy sauce
- 1 tsp Sugar
- 1 tsp Dark soy sauce
Smash garlic and bird’s eye chilis in mortar. Set aside in a bowl.
Fry egg Thai-style (brown around the edges) and set aside.
Mix seasoning sauce in a bowl and set aside.
In wok with oil, cook garlic and chilis until fragrant.
Add ground beef and a little water
Add red spur chilis and seasoning sauce
Lastly, add spicy basil and cook for 10 seconds. Turn off heat.
Serve with jasmine rice and Thai-style cooked egg
*RECIPES & VIDEOS–
Recipes presented here will vary some from your class. Every instructor teaches differently, and cooking is an art, not a science. No two chefs will cook the same dish identically. This is why the same dish eaten in multiple restaurants will all taste a bit different. There is no such thing as “one” perfect recipe. These recipes have been reviewed by us and prepared by one of our instructors.
VIDEOS are prepared by Chef Dao, one of our instructors. Here is a link to her YouTube channel: