- 1 1/4 cup jasmine rice
- 1 (13.5 oz) can coconut milk
- Coarse salt
- 2 Tbs & 1 tsp fish sauce
- 2 Tbs & 1 tsp soy sauce
- 1 tsp sugar
- 1 Tbs vegetable oil
- 3 garlic cloves, chopped
- 3 long hot pepper or red jalepeño chilies, seeded and sliced into 2-inch matchsticks
- 1 1/4 lbs ground beef sirloin
- 1 cup loosely packed torn fresh basil leaves
- Lime wedges, for serving
DIRECTIONS:
- In a medium saucepan, combine rice, coconut milk, 3/4 cup water and 1/2 tsp salt.
- Cover and bring to a boil. Reduce to a simmer - cover and cook until rice is tender and liquid is absorbed, about 25 minutes.
- When rice is almost done, combine fish sauce, soy sauce and sugar in a small bowl - set bowl aside.
- Heat a cast-iron skillet or wok over high. Add oil and heat. Add garlic and half the chilies.
- Cook, stirring constantly, 15 seconds. Add beef and cook, breaking up meat with a wooden spoon until completely browned, about 4 minutes.
- Add soy mixture and cook 30 seconds. Add basil and remaining chilies - stir to combine.
- Serve beef over coconut rice with lime wedges.
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