Pound the bird’s eye chilies, dried red chilies, and garlic with a pinch of salt in a mortar and pestle until roughly crushed.

Stir-fry the garlic and chilies, then add the ground beef and cook until browned.

Season with oyster sauce, fish sauce, and sugar. Stir-fry over high heat.

Add the holy basil leaves and fennel leaves, stir briefly, then turn off the heat.