Prep your aromatics and vegetables: Mince the garlic and slice the chillies, bell pepper, red onion, and green beans. Have them all within arm’s reach—this dish comes together fast. You’ll notice the garlic’s sharp, pungent smell filling the kitchen.

Heat the wok or pan until smoking: Place a large frying pan or wok over high heat and add the vegetable oil. Wait until the oil shimmers and you see the faintest wisp of smoke—this high heat is what gives the beef its beautiful sear, not steam.

Stir-fry the aromatics: Toss in the garlic and sliced chillies. Stir constantly for about 30 seconds until the garlic turns a pale gold and releases an intoxicating, nutty fragrance. Be careful not to burn it, as it will turn bitter.

Brown the beef mince: Add the beef mince, breaking it apart with your spatula. Let it sit for a minute without moving it to develop a dark, caramelised crust. The sizzling sound will intensify, and the meat will turn a rich, brown colour. Cook for 3-4 minutes, until no pink remains.

Add the vegetables: Stir in the bell pepper, red onion, and green beans. Cook for 2 minutes, tossing frequently. The green beans will turn a brighter shade of green and begin to soften slightly, while the onion becomes translucent.

Pour in the sauce: In a small bowl, mix the oyster sauce, soy sauce, fish sauce, brown sugar, and chicken stock. Pour this over the beef and vegetables. Stir everything together and let it bubble for 1 minute. The sauce will reduce and cling to the meat, turning glossy and thick. You’ll smell the sweet-savoury aroma mixing with the chilli heat.

Finish with basil: Remove the pan from the heat. Add the holy basil leaves and toss gently until they just wilt—this takes about 20 seconds. The leaves will turn a deep, dark green and release their unique, peppery fragrance. Taste and adjust seasoning with a pinch more fish sauce if needed.

Serve immediately: Spoon the stir-fry over steamed jasmine rice. If you’re adding a fried egg, cook it in a separate pan with a little oil until the edges are crispy and the yolk is runny. Place it on top of the rice and beef. The contrast of the runny yolk with the savoury beef is pure joy.