How to make chef Leah Cohen's Beef Ka Prow

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Chef Leah Cohen shows us how to make a homemade Beef Ka Prow using just a few ingredients you might already have in your pantry.

Ingredients

• 2 tbs soy sauce
• 1 tbs +1 tsp oyster sauce
• 1/2 tsp white pepper
• 1/2 tsp sugar
• 1/4 cup homemade beef stock or low sodium beef stock
• 2 tbs + 1/4 cup canola oil, keep two measured amounts separate
• 2 green chilis, coarsely chopped
• 2 red chilis, coarsely chopped
• 5 cloves garlic, coarsely chopped
• 1lb ground beef
• 2 tsp dark soy sauce
• 1/4 cup long beans (can swap for green beans)
• 1 cup packed Thai holy basil (can swap for regular Italian basil)
• 6 kaffir lime leaves julienne (can swap for lemon zest)
• 2 eggs, room temperature
• 1/2 lime cut into wedges

Directions

1.Make the sauce: Whisk together soy sauce, oyster sauce, sugar, white pepper, and beef stock.

2. Heat 2 tbs canola oil in a wok, add the chili and garlic and cook for 1 to 2 minutes.

3. Add the beef and cook, breaking it up so there are no large pieces. Remove from heat and allow to cool for about 4 minutes and then add dark soy.

4. Return the pan to medium heat and add the sauce. Cook until half of the liquid has evaporated.

5. Add long beans and cook 30 seconds, until tender but still crunchy.

6. Turn off heat and add kaffir and Thai basil and stir until the basil wilts. Season with lime juice. Transfer to plate.

7. Heat 1/4 canola oil in frying pan, until oil is almost smoking. Add the eggs and cook until the whites are crispy and the yolks are runny. Remove and place on a paper towel to drain excess oil.

8. Once drained place the eggs on top of the beef. Serve with lime wedges.