Thai Beef With Chiles Over Coconut Rice

Serves 6 ~ Prep Time: 15 minutes ~ Total Time: 25 minutes.
From Everyday Food – September 2009

Ingredients
1 ¼ cups jasmine rice
1 can (13.5 oz.) coconut milk
coarse salt
2 tbsp. plus 1 tsp. fish sauce
2 tbsp. plus 1 tsp. soy sauce
1 tsp. sugar
1 tbsp. oil
3 garlic cloves, chopped
3 long hot peppers or red jalapeno chiles, seeded and sliced into 2-inch matchsticks
1 ¼ pounds ground beef sirloin
1 cup loosely packed torn fresh basil leaves

Directions
1. In a medium saucepan, combine rice, coconut milk, ¾ cup water, and ½ tsp. salt. Cover and bring to a boil; reduce to a simmer, cover, and cook until rice is tender and liquid has been absorbed, about 25 minutes.

2. When rice is almost done, combine fish sauce, soy sauce, and sugar in a small bowl; set aside. Heat a cast-iron skillet or wok over high heat. Add oil and heat; add garlic and half the chiles. 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 chiles and stir to combine. Serve beef over coconut rice with lime wedges.

Notes:
You may substitute turkey, lamb, pork or chicken.
If you prefer, you can also serve Thai beef with steamed plain rice instead of coconut rice.