Combine all of the ingredients for the finishing sauce. Reserve.

To prepare the stir-fry, on a cutting board finely chop the garlic and chiles together. Sprinkle with the salt and mash into a paste using the side of a chefs knife. Reserve.

Place a wok over medium heat with 2 tablespoons of oil. Crack an egg into the oil and gently fry it until the white is cooked and the yolk is still runny. Remove the egg from the wok and reserve warm. Cook the remaining eggs and reserve warm.

Add the remaining 2 tablespoons of oil to the wok and increase the heat to high. Add the garlic-chile paste and stir-fry until aromatic, about 30 seconds. Add the beef and stir fry until just beginning to brown, about 1 minute. Add the fish sauce, sugar and water and simmer for 30 seconds. Add the basil and stir-fry just until wilted.

Serve the beef over steamed rice topped with a fried egg. Garnish with the finishing sauce as desired.