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Thai Beef With Chilies and Basil over Coconut Rice

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“This recipe from Martha Stewart takes ground beef to Thailand, combining it with traditional flavours, including coconut milk, basil and chilies.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  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.

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