Lucinda makes a spicy and fragrant Thai dish that's ideal for a busy weeknight.
In a medium saucepan, combine rice, coconut milk, 3/4 cup water, and 1/2 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.
Cast-iron skillets and woks are both great for stir-frying. If using another pan, cook the beef in batches. Find fish sauce in the Asian-foods aisle of most supermarkets.