Thai Beef with Chilies and Basil over Coconut Rice

INGREDIENTS:

• 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:

1. In a medium saucepan, combine rice, coconut milk, 3/4 cup water and 1/2 tsp salt.
2. Cover and bring to a boil. Reduce to a simmer - cover and cook until rice is tender and liquid is absorbed, about 25 minutes.
3. When rice is almost done, combine fish sauce, soy sauce and sugar in a small bowl - set bowl aside.
4. Heat a cast-iron skillet or wok over high. Add oil and heat. Add garlic and half the chilies.
5. Cook, stirring constantly, 15 seconds. Add beef and cook, breaking up meat with a wooden spoon until completely browned, about 4 minutes.
6. Add soy mixture and cook 30 seconds. Add basil and remaining chilies - stir to combine.
7. Serve beef over coconut rice with lime wedges.

Untitled Asian Chicken

INGREDIENTS:

• 1 bag frozen popcorn chicken
• 1 bottle Asian sauce (orange, sweet and sour or general tso's)
• White rice
• 1 green bell pepper, cut up
• 1/2 onion, chopped

DIRECTIONS:

1. Cook chicken according to directions
2. Cook rice.
3. Saute bell pepper and onion. Add chicken to pan. Coat chicken and pepper mix with sauce.
4. Serve over rice.