THAI BEEF WITH CHILES AND BASIL OVER COCONUT RICE

Thai Beef with Chiles and Basil Over Coconut Rice image

Provided by Martha Stewart

Time 25m

Number Of Ingredients 12

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1 1/4 cups jasmine rice
1 can (13.5 ounces) coconut milk
Coarse salt
2 tablespoon plus 1 teaspoon fish sauce
2 tablespoon plus 1 teaspoon soy sauce
1 teaspoon sugar
1 tablespoon vegetable oil
3 garlic cloves, chopped
3 long hot peppers or red jalapeno chiles, seeded and sliced into 2-inch matchsticks
1 1/4 pounds ground beef sirloin
1 cup loosely packed torn fresh basil leaves
Lime wedges, for serving

Steps:

In a medium saucepan, combine rice, coconut milk, 3/4 cup water, and 1/2 teaspoon salt. Cover and bring to a boil; reduce to a simmer, cover, and cookuntil rice is tender and liquid has been absorbed, about 25 minutes.
When rice is almost done, combinefish sauce, soy sauce, and sugar in asmall bowl; set aside. Heat a cast-ironskillet or wok over high. Add oil andheat; add garlic and half the chiles. Cook,stirring constantly, 15 seconds. Addbeef and cook, breaking up meat witha wooden spoon, until completelybrowned, about 4 minutes. Add soymixture and cook 30 seconds. Addbasil and remaining chiles and stir tocombine. Serve beef over coconutrice with lime wedges.

Nutrition Facts : Calories 363 g, Fat 21 g, Fiber 1 g, Protein 26 g