Rinse 1 cup of jasmine rice under cold water until the water runs clear. In a medium saucepan, combine rinsed rice with 2 cups water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let steam for 10 minutes. Fluff before serving.
While the rice cooks, thinly slice 1 pound of beef flank steak against the grain. Mince 4 cloves garlic and slice 1-2 Thai bird chilies. Pluck 1 cup fresh Thai basil leaves from stems and set aside.
Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and sliced chilies, stirring constantly for about 30 seconds to release fragrance. Avoid burning the garlic.
Add sliced beef in a single layer. Let sear undisturbed for 1-2 minutes, then stir-fry for another 2-3 minutes until browned but tender. Thin slices cook quickly.
Pour in 2 tablespoons soy sauce, 1 tablespoon fish sauce, and 1 tablespoon oyster sauce. Stir to coat beef evenly. Allow sauce to bubble and thicken for about 1 minute.
Remove skillet from heat and immediately stir in fresh Thai basil leaves. Residual heat wilts basil to release aroma without making it mushy.
Spoon spicy Thai basil beef over plates of steamed jasmine rice. Serve hot and enjoy immediately for best flavor and texture.
