Chili ginger beef with rice and eggs

Instructions

1. Process garlic, onion, ginger, chilies, garlic, and soy sauce in a food processor or blender until it is a smooth paste.
2. Heat a large drizzle of oil in a cast iron skillet over medium high heat and when shimmering add the ground meat in a single layer. Let it cook undisturbed until the meat is dark brown, then flip and break the meat up with a spatula.
3. When the meat is browned add the aromatic mixture, black pepper, and ½ - 1 cup of water (however much you need to almost cover the meat) and bring to a simmer. Turn the heat to low and let cook for 10 minutes or until the liquid has reduced by halt.
4. Mix cornstarch with 2 tablespoons of cold water until smooth then add to simmering meat. Cook, stirring often until the sauce has thickened then remove from heat.
5. Heat another drizzle of oil in a non-stick skillet over high heat and when shimmering, cook the eggs until the whites are set and the yolks are runny.
6. Divide rice between 4 bowls, then top with chili beef and a fried egg. Serve with chili sauce and soy for drizzling.