Skirt steak marinated in lime, fish sauce, ginger and chili, seared and sliced over buttery wok-fried rice with egg, garlic, chili and plenty of Thai basil.

Ingredients

For the steak

• 1 lb skirt steak
• Zest of 1 lime
• 1½ Tbsp lime juice
• 1½ Tbsp fish sauce
• 1 clove garlic, minced
• ½-inch piece ginger, peeled and minced
• 1 Thai chili, seeded and sliced
• ½ Tbsp brown sugar
• 1 green onion, thinly sliced
• 1 Tbsp neutral oil

For the fried rice

• 3 cloves garlic
• 1–3 Thai chilies, to taste
• 1 medium shallot, thinly sliced
• 2 Tbsp oyster sauce
• 1 Tbsp fish sauce
• 1 Tbsp palm sugar
• ¼ tsp white pepper
• 2 Tbsp unsalted butter
• 2 eggs
• 2½ cups day-old cold jasmine rice
• 1 handful Thai basil
• 2 tomatoes, quartered, for serving

Instructions

1. Pound the steak on both sides with a meat tenderizer.
2. Mix the steak marinade ingredients, add the steak and marinate for at least 3 hours or overnight.
3. Cook the steak to your liking, then set it aside to rest.
4. Pound the garlic and Thai chilies together in a mortar and pestle.
5. Mix the oyster sauce, fish sauce, palm sugar and white pepper in a small bowl.
6. Heat a wok over high heat until smoking. Add the butter, garlic-chili paste and shallot, stir-fry, then push everything to the side.
7. Crack the eggs into the wok, let them set slightly, then scramble. While they’re still silky, toss everything together.
8. Add the cold rice and the sauce and toss for 2–3 minutes, until the rice is evenly coated.
9. Add the Thai basil, turn off the heat and keep tossing until it’s mixed through.
10. Transfer to a serving dish. Slice the steak against the grain and lay it on top. Serve with the quartered tomatoes.

Notes & substitutions

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