Gather all your ingredients on the counter. Chop the garlic, slice the chilies, and measure everything out. This makes cooking smoother and more enjoyable.

In a large skillet or wok, heat the neutral oil over medium-high heat. You want that oil to shimmer but not smoke. This step is crucial as it helps in achieving the perfect stir-fry texture.

Add the minced garlic to the hot oil. You'll want to sauté it until fragrant, around 30 seconds. Don’t let it burn; burnt garlic won’t taste good and will ruin your dish.

Toss in the ground beef, breaking it apart with a spatula. Cook it until browned, which usually takes about 4-5 minutes. Ensure it’s cooked through but still juicy.

Now it’s time to add the bird's eye chilies and chopped mild red chilies. Stir and let them mingle with the beef for another minute. You'll feel the heat building, and it’s fantastic.

Pour in the fish sauce and sprinkle in the sugar and black pepper. Stir everything together, ensuring the meat is well-coated in the sauce.

Pour the low-sodium beef or chicken stock into the pan. This will create a lush sauce that brings everything together.

Just before taking it off the heat, add the holy basil leaves. Stir gently to wilt them. Resist cooking them too long; you want that fresh basil flavor to shine.

In a separate pan, add a bit of oil and fry the eggs until crispy. The yolks should be runny for that delightful contrast.

Serve the stir-fry over jasmine rice, topped with crispy fried eggs. Dig right in, and get ready for an explosion of flavors.