Thai Beef

Source: Everyday Foods magazine

Ingredients:
1 ¼ cup jasmine rice
1 can (13.5oz) coconut milk
Coarse salt
2 Tbs plus 1 tsp fish sauce
2 Tbs plus 1 tsp soysauce
1 tsp sugar
1 Tbs vegetable oil
3 garlic cloves, chopped
3 long hot peppers or red jalapeno chiles, seeded and sliced into 2 inch matchsticks
1 ¼ pounds ground beef
1 cup loosely packed torn fresh basil leaves
Lime wedges for serving

Directions:
In a medium saucepan, combine rice, coconut milk, ¾ cup water, and 1/2 tsp salt. Cover and bring to a boil; reduce heat to 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 ion skillet or wok over high heat. 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.