In a small bowl, combine the chopped Thai chilies, minced garlic, fish sauce, and lime juice. Mix well and let it sit to marry the flavors.

In a mortar and pestle or food processor, pound together the Thai chilies, garlic, and chopped mild chilies into a rough paste.

Heat your vegetable oil in a wok or large skillet over high heat. Once hot, carefully sear the ground beef until it’s browned and cooked through, about 3-5 minutes.

Push the beef to one side of the wok. If needed, add a touch more oil and sauté the garlic and chili paste for about 30 seconds or until fragrant.

Pour in the beef stock, fish sauce, granulated sugar, and black pepper. Toss everything to mix well, letting it bubble gently for a minute.

Add the julienned mild red chilies and cook for another 30 seconds until they soften slightly.

Turn off the heat and add the holy basil, tossing until it wilts into the mixture.

In a separate pan, add some oil and fry the eggs to your preferred level of doneness.

On a plate, place a generous serving of jasmine rice topped with the stir fry and finish with your perfectly fried egg. Drizzle the Prik Nam Pla on top before diving in.