Spicy Thai Beef with Coconut Rice

By tulawdog

Ingredients

• 1 1/4 cups basmati rice
• 1 14oz. can light coconut milk
• 3/4 cup water
• 1/2 teaspoon kosher salt
• 2 tablespoons plus 1 teaspoon soy sauce
• 2 tablespoons plus 1 teaspoon fish sauce
• 1 teaspoon sugar
• 1 tablespoon canola oil
• 1/2 red bell pepper, thinly sliced and cut in half again
• 2 garlic cloves, finely minced
• 1/2 tablespoon red chile flakes
• 1 pound lean ground beef
• 1 cup fresh basil leaves
• lime wedges for serving

Preparation

Step 1

First, get the rice going. Combine the rice, coconut milk, water and salt in a medium saucepan. Set over high heat and bring to a boil. Cover, turn the heat to low, and cook for about 20 minutes. Check it every so often; mine cooked much more quickly than I thought it would.

When the rice is almost done, heat the oil in a saucepan over medium high heat. Add the peppers, garlic and chile flakes. Stir until the garlic begins to brown and the peppers soften up a bit. Add the ground beef, and break it up into small pieces with a spoon. Continue cooking until the beef is browned on all sides. Add in the soy sauce mixture, and stir. Let it bubble and reduce for a minute. Tear the basil leaves into the beef, and stir to combine. Serve over the rice with a squeeze of lime juice.