Thai Beef With Chilies and Basil over Coconut Rice |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe from Martha Stewart takes ground beef to Thailand, combining it with traditional flavours, including coconut milk, basil and chilies. Ingredients:
1 1/4 cups jasmine rice |
1 (398 ml) can coconut milk |
coarse salt |
2 tablespoons fish sauce |
1 teaspoon fish sauce |
2 tablespoons soy sauce |
1 teaspoon soy sauce |
1 teaspoon sugar |
1 tablespoon vegetable oil |
3 garlic cloves, chopped |
3 long hot peppers or 3 red jalapeno chilies, seeded and sliced into two-inch match sticks |
1 1/3 lbs ground beef sirloin |
1 cup torn fresh basil leaf, loosely packed |
lime wedge, for serving |
Directions:
1. In a medium saucepan, combine rice, coconut milk, 3/4 cup water and 1/2 teaspoons salt. Cover and bring to a boil; reduce to simmer; cover and cook until rice is tender and liquid has been absorbed, about 25 minutes.
2. When the rice is almost done, combine fish sauce, soy sauce and sugar in a small bowl; set aside.
3. Heat a cast-iron skillet or wok over high heat. Add oil and heat; add garlic and half the chilies. Cook, stirring constantly, 15 seconds.
4. Add beef and cook, breaking up meat with a woooden spoon, until completely browned, about 4 minutes.
5. Add soy mixture and cook 30 seconds. Add basil and remaining chilies and stir to combine.
6. Serve beef over coconut rice with lime wedges.
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