Thai beef stir fry

Step 1

For the sauce, put the coriander roots, garlic and chillies into a pestle and mortar and crush lightly. Add the remaining ingredients for the sauce to the mortar and give it a good grind to infuse the flavours. Put into a serving bowl or dipping bowls.

Step 2

For the beef, in the same pestle and mortar (don't worry about washing it up), put the chillies, garlic cloves and sea salt. Grind until you have a paste.

Step 3

Heat a wok with three tablespoons of vegetable oil, add the chopped shallots and fry for 3-4 minutes. Turn down the heat and then add the pounded chilli and garlic paste until slightly brown (about one minute), stirring continuously on a low heat so that the garlic doesn’t burn. Turn the heat up and add the beef and red peppers, and cook until the beef is nearly cooked - this will only take 4-5 minutes.

Step 4

In the meantime while the beef is cooking, heat a medium frying pan with two tablespoons of vegetable oil. Fry four eggs until crisp on the outside, but the yolks are still runny

Step 5

Add the fish sauce, oyster sauce, soy sauce and palm sugar and a good handful of basil leaves and fold through the cooked beef. Divide into onto suitable serving bowls and serve with the rice and sauce on the side.