Ingredient ! 1 one by four cups jasmine rice. 1 can (13.5 ounces) coconut milk. Coarse salt. 2 tablespoon plus 1 teaspoon fish sauce. 2 tablespoon plus 1 teaspoon soy sauce. 1 teaspoon sugar. 1 tablespoon vegetable oil. 3 garlic cloves, chopped. 3 long hot peppers or red jalapeno chiles, seeded and sliced into 2-inch matchsticks. 1 one by four pounds ground beef sirloin. 1 cup loosely packed torn fresh basil leaves. Lime wedges, for serving.
Preparation ! In a medium saucepan, combine rice, coconut milk, three by four cup water, and half teaspoon salt. Cover and bring to a boil reduce to a 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 iron skillet or wok over high. 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.