A flavorful and quick Thai-inspired stir-fry dish featuring ground beef, aromatic herbs, and a spicy kick.
Heat a bit of oil in a wok over medium heat.
Ensure the wok is hot before adding ingredients to prevent sticking.
Add chopped red chilies and minced garlic, stir-frying until aromatic.
Stir constantly to avoid burning the garlic.
Mix in the palm sugar, fish sauce, and oyster sauce, stirring to combine.
Taste the sauce and adjust the sweetness or saltiness as needed.
Add the ground beef, breaking it up with a wooden spoon, and cook until browned.
Cook the beef thoroughly to ensure it's evenly browned.
Stir in the kaffir lime leaves and a splash of water, cooking for another 5 minutes.
The lime leaves add a citrusy aroma; remove them before serving if desired.
Add the basil leaves and sliced green onions, stirring until wilted.
Add the basil at the end to preserve its fresh flavor.
Serve the stir-fry over steamed rice.
Garnish with extra basil leaves or a wedge of lime for presentation.
