Thai-Inspired Ground Beef Pad Kra Pad

∙200g (½lb) green beans, chopped into 1" pieces ∙100g (3 medium) shallots or red onion, chopped ∙30g (2T) oil, divided ∙450g (1lb) 85/15 ground beef ∙2g (2-finger pinch) salt, divided ∙15g (1T) ginger, grated ∙15g (1T) garlic, grated or pressed ∙150g (5oz) baby spinach, chopped ∙50g (2½T) oyster sauce (or 30g/1½T hoisin) ∙25g (1T) fish sauce ∙25g (1T) soy sauce ∙50g (3T) beef or chicken stock (or water) ∙25g (2T) brown sugar ∙15–20g (½c loosely packed) basil, chiffonade

1 Heat wok over high, add oil. Stir-fry green beans in 1T oil + pinch salt for 1½–2 min until charred. Remove beans, set aside. 2 Add 1T oil to wok over high. Add beef + pinch salt. Cook 5 min until crumbled to pea size. 3 Add shallots. Stir-fry 2–3 min. Add splash of water if sticking. 4 Add garlic & ginger. Stir 1 min till fragrant. 5 Add spinach + beans. Stir 1 min til spinach melts. 6 Stir together oyster, fish, soy sauces, stock, and sugar then add around wok edge. Simmer 30–60 sec to glaze. 7 Kill heat. Stir in basil. Serve w/ rice & crispy fried egg.