Thai Beef With Chilies And Basil Over Coconut Rice

• 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

1. 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.
2. When the rice is almost done, combine fish sauce, soy sauce and sugar in a small bowl; set aside.
3. 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.
4. Add beef and cook, breaking up meat with a woooden spoon, until completely browned, about 4 minutes.
5. Add soy mixture and cook 30 seconds. Add basil and remaining chilies and stir to combine.
6. Serve beef over coconut rice with lime wedges.

jasmine rice, coconut milk, salt, fish sauce, fish sauce, soy sauce, soy sauce, sugar, vegetable oil, garlic, long hot peppers, ground beef sirloin, basil leaf, lime

Taken from www.food.com/recipe/thai-beef-with-chilies-and-basil-over-coconut-rice-442900 (may not work)