Thai Beef with Chiles & Basil over Coconut Rice
Ever since Hawaii I just haven’t been able to get enough Asian food. While in my fantasy world I’d totally eat sushi and poke everyday, in the real world meals like this one hit the spot without making me go bankrupt. I still can’t get over how much better this was than anything I’ve even had at any of the Thai places in St. Louis and how economical it was, even if you go all out and use high quality grass fed beef. This was one of those dishes I just kept on craving and made over and over…thankfully Ben forced me to stop so I didn’t overdo it and ruin a fantastic recipe for myself. You can experiment with the meat you use too–I like it best with beef, but when I’m less broke I’ll try using steak strips in place of ground beef to fancy it up a bit.
Thai Beef with Chiles & Basil over Coconut Rice
from Martha Stewart
- 1 1/4 cups brown or regular jasmine rice
- 1 can (13.5 ounces) coconut milk
- Coarse salt
- 2 tablespoons plus 1 teaspoon fish sauce
- 2 tablespoons plus 1 teaspoon soy sauce
- 1 teaspoon sugar
- 1 tablespoon vegetable oil
- 3 garlic cloves, chopped
- handful of thai chiles or 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