Thai Beef is one of our favorite go-to meals.
To say we love it is an understatement.
Tonight, it was either Take Out…or Thai Beef. 
Without the beef, seeing as I was out.
We chose to give it a whirl with chicken instead, and it turned out just great!
So after we put the bambina to bed, we took ourselves out to the deck to enjoy a relaxing Friday evening.
The weather was just perfect, the food delicious, and the company fabulous.


Here’s the recipe we use.
The changes I make:
1) I do NOT use Fish Sauce.  Blech.  I use an Asian dipping sauce from Trader Joe’s called “Gyoza” instead.  It is much better in our opinion.
2) I double the sauce.  We’re sauce people.  What can I say?

Thai Beef with Chiles and Basil over Coconut Rice
by: Martha Stewart Everyday Food

1 1/4 c. Jasmine Rice
1 can (13.5 oz) coconut milk
Coarse Salt
2 TBSP plus 1 tsp fish sauce (substitute this with something better if you don’t like fish sauce)
2 TBSP plus 1 tsp soy sauce
1 tsp sugar
1 TBSP canola oil
3 cloves garlic, chopped
3 long hot peppers or red jalapeno chiles, seeded and sliced into 2-inch matchsticks
1 1/4 lb. ground beef sirloin (you can use turkey, lamb, pork or chicken too)
1 c. loosely packed torn fresh basil leaves
lime wedges for serving

1) in a medium saucepan, combine rice, coconut milk, 3/4 c. water, and 1/2 tsp. 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.
2) When 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. 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. Add soy mixture and cook 30 seconds. Add basil and remaining chiles and stir to combine. Serve beef over coconut rice with lime wedges. Voila!