3 long hot peppers or red jalapeño chiles, seeded sliced into 2in matchstick pieces
1 1/4 lb ground beef sirloin
1 c loosely packed torn fresh basil leaves
Lime wedges, for serving
Instructions
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 cook until rice is tender and
liquid has been absorbed, about 25 minutes.
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. 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.
Chefs notes- Cast-iron skillets and woks are both great for
stir-frying. If using another pan, cook the beef in batches.
Find fish sauce in the Asian-foods aisle of most
supermarkets.
Originally Submitted
1/15/2016
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