Crush coriander roots, garlic, and chillies in a mortar.
Add remaining sauce ingredients to the mortar and grind to infuse flavors.
Grind chillies, garlic, and sea salt into a paste for the beef.
Heat 45ml vegetable oil in a wok and fry shallots for 3-4 minutes.
Add the chilli-garlic paste and stir on low heat for one minute.
Increase heat and cook beef and peppers for 4-5 minutes until nearly done.
Fry eggs in a separate pan with 30ml oil until crisp with runny yolks.
Stir fish sauce, oyster sauce, soy sauce, sugar, and basil into the beef.
Serve stir fry with rice, the prepared sauce, and a fried egg.