(15-20 min prep, 10-15 min cooktime)
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+ prepare first:
1. minced ginger
minced onion
minced garlic
^ a few tablespoons of each of above, or more.
3 red chiles (chilis? shit), minced
^ combine and set aside.
2. in a small bowl or ramekin HAHAHA combine two tablespoons plus one teaspoon, each, of soy sauce (i usually use ponzu) and fish sauce, with one heaping tablespoon brown sugar… stir and set aside
3. approx. 1 cup or heaping handful of fresh basil; it would be difficult to have too much. mince & set aside.
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start the rice:
1.25 cups rice in a saucepan… basmati or jasmine probably most appropriate, eh. dump in one 13oz can coconut milk (or approx 1.5 cups other coconut milk) & ¾ cup water; bring to boil, cover & reduce to simmer etc — takes less time than normal rice (~10 min). do not burn. i add a tablespoon of coconut oil toooooo
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once the rice water is on its way, put skillet or wok on high heat (have had predictably favorable results with the cast iron skillet)… i superstitiously give the pan a few “moments” to lose its chill before i…
…add garlic-ginger-onion-chile mixture with 2-3 tablespoons of oil,
stir constantly for 30 seconds to one minute. oftentimes i burn the garlic in my carefreedom, oops. that’s ok. it’s goodbitter
then add about 1.25lbs ground beef & brown (4-6 minutes)…
near the end of the meatcooking: add the soystuff, cook for 30 seconds to 1 minute more, then when the meat is essentially ready, reduce the heat to med-low, add basil & stirrrrrr until it wilts very slightly (20 seconds? it’s quick).
& done.
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DO serve with lime wedges
