- 1½ cups Water
- 1 cup White rice, long grain
- ½ tsp Salt
- 1 tbsp Chili paste, preferably preferably sambal oelek
- 2 tbsp Soy sauce
- 1 tbsp Fish sauce
- 1 tbsp Brown sugar
- 2 tbsp Lime juice
- 2 tbsp Neutral oil
- 1 lb Ground beef, lean
- 1 pepper Red bell pepper, thinly sliced
- 1 onion Yellow onion, thinly sliced
- 6 cloves Garlic, minced
- ¾ cup Basil
- for garnish Basil, chopped
- for garnish Cilantro , chopped
- In a saucepan, bring water to a boil. Stir in rice and salt and return to a boil over medium-high heat.
- Reduce heat to a simmer, cover, and cook until rice is tender and has absorbed all the liquid, about 16 to 18 minutes.
- Remove from heat and let steam, covered, for 10 minutes.
- In a small bowl, combine chili paste, soy sauce, fish sauce, brown sugar and lime juice. Set aside.
- In a large skillet, heat neutral oil over medium high heat. Add ground beef and cook until browned, breaking it up with a spoon and stirring often, about 6 minutes.
- Add red bell pepper, yellow onion and garlic to the beef. Cook until vegetables start to soften, about 5 minutes.
- Add sauce mixture and basil and continue cooking until basil starts to wilt.
- Using a fork, fluff the rice. Divide evenly among four bowls and top with basil beef mixture. Garnish with basil and cilantro.
- For a gluten free alternative, substitute soy sauce with tamari
- Jasmine or brown rice can be used instead