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Heat oil over high heat in a large wok or shallow pan until very hot and shimmering.
Add green onion, garlic, and chilis and cook until softened but not browned.
Add ground lamb and break it up into pea-sized pieces. Cook until browned and crisping at the edges.
Blanch green beans by plunging them into boiling water for 45 seconds or pouring boiling water over them in a bowl and letting them sit for a few minutes before draining.
Whisk together lime juice, fish sauce, and sugar in a small bowl.
Drain excess oil from the lamb pan, leaving enough for the pan to be slick.
Add basil to the lamb and stir.
Add green beans and sauce. Scrape the bottom of the pan to incorporate browned bits.
Turn off the heat. Taste and add salt and chili sauce if desired.
Toss in chopped cilantro before serving.