About the Recipe
Ingredients
500g 5% beef minceÂ
1 tsp vegetable oilÂ
Pinch salt
1/4 cup oyster sauce
1/4 cup reduced-sodium soy sauceÂ
3 Tbsp. honey
2 Tbsp. fish sauce
1 Tbsp. granulated sugar
1 red bell pepper, seeds and ribs removed, sliced into 1/4"-thick stripsÂ
1 large carrot, cut into 2" matchsticks
2 red chiles, sliced into rings
3 spring onions, green and white parts separated, sliced
2 cloves garlic, sliced
1 Tbsp. chopped peeled gingerÂ
1 packet fresh basil leavesÂ
4 large eggs
Cooked white rice, for serving (1/2 cup cooked per portion)
Preparation
In a large pan over high heat. Add beef and break into small pieces with wooden spoon to create a single layer; season with salt. Cook, stirring occasionally, until beef is cooked through and starting to get a brown crust, 5 to 6 minutes. Using a slotted spoon, transfer beef to a plate.
Meanwhile, in a small bowl, whisk oyster sauce, soy sauce, molasses, fish sauce, sugar, and 1/4 cup water until sugar is dissolved.
Reduce heat to medium-high. In same pan, cook bell pepper, carrots, a pinch of salt, and a spray of oil, stirring occasionally, until peppers begin to soften, about 5 minutes. Add chiles and cook, stirring, until starting to soften, about 2 minutes. Add white parts of the spring onion, garlic, and ginger and cook, stirring occasionally, until fragrant, 1 to 2 minutes more.
Pour sauce into skillet and bring to a simmer. Cook, stirring occasionally, until sauce is thickened and glossy, 3 to 4 minutes. Reduce heat to low and add basil. Cook, stirring, until basil is wilted, about 2 minutes. Return beef to pan. Toss until beef is coated with sauce. Top with green spring onion parts.
In a small nonstick pan over medium heat, heat a teaspoon of vegetable oil. Crack eggs into pan and cook until whites are set, 3 to 4 minutes; season with salt. Â
Divide rice among bowls. Top with beef, sauce, and an egg.
Serves 4
492 calories per portion
38g protein
54g carbs
12g fatÂ