Heat wok over high, add oil. Stir-fry green beans in 1T oil + pinch salt for 1½–2 min until charred. Remove beans, set aside.
Add 1T oil to wok over high. Add beef + pinch salt. Cook 5 min until crumbled to pea size.
Add shallots. Stir-fry 2–3 min. Add splash of water if sticking.
Add garlic & ginger. Stir 1 min till fragrant.
Add spinach + beans. Stir 1 min til spinach melts.
Stir together oyster, fish, soy sauces, stock, and sugar then add around wok edge. Simmer 30–60 sec to glaze.
Kill heat. Stir in basil. Serve w/ rice & crispy fried egg.
