Last night I made an Eastern European-inspired ground sirloin stew with egg noodles, and tonight I'm going to use the leftover beef to make something on the opposite end of the spectrum! I'm craving takeout, but — inspired by my recent successes — I'm going to continue my pattern of preparing Asian foods at home.
Spice up the sirloin with the help of minced garlic, lime, and Asian fish sauce, and wake up your senses with freshly-torn basil and julienned chiles. Complement the fiery protein with a soothing side of milky coconut rice. The result, which is healthier and cheaper than takeout, after the break.
1 1/4 cups jasmine rice Serves 6.
1 can (13.5 ounces) coconut milk
2 tablespoons plus 1 teaspoon Asian fish sauce
2 tablespoons 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 1/4 pounds ground beef sirloin
1 cup loosely packed torn fresh basil leaves
Lime wedges, for serving
1 1/4 cups jasmine rice