Thai Beef With Chilies And Basil Over Coconut Rice - cooking recipe

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

Preparation

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.
When the 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 chilies. Cook, stirring constantly, 15 seconds.
Add beef and cook, breaking up meat with a woooden spoon, until completely browned, about 4 minutes.
Add soy mixture and cook 30 seconds. Add basil and remaining chilies and stir to combine.
Serve beef over coconut rice with lime wedges.