Name: Basil Beef Stir-Fry
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 1 1/2 cups long-grain white rice; 1/4 cup low-sodium soy sauce; 5 teaspoons fish sauce; 2 tablespoons fresh lime juice, plus lime wedges for serving; 1 tablespoon sugar; 1 tablespoon vegetable oil; 1 1/4 pounds ground beef; 2 scallions, chopped; 2 Fresno chile peppers, halved lengthwise, seeded and thinly sliced; 1 cup snow peas, halved; 2 cloves garlic, very thinly sliced; 2 cups fresh basil leaves

Directions

Cook the rice as the label directs. Set aside off the heat, about 5 minutes, then fluff with a fork.
Meanwhile, combine the soy sauce, fish sauce, lime juice and sugar in a small bowl. Whisk to dissolve the sugar.
Heat the vegetable oil in a large nonstick skillet over high heat. When the oil is hot, crumble the beef into the skillet and cook, undisturbed, until slightly crisp on the bottom, 2 to 3 minutes. Cook, stirring with a wooden spoon to break up the meat, until cooked through, 1 to 2 more minutes. Remove to a paper towel–lined plate with a slotted spoon. Discard the fat in the skillet and wipe the skillet clean.
Return the skillet to medium-high heat and add the soy sauce mixture. Bring to a simmer, then add the beef, scallions, chiles, snow peas and garlic. Cook, stirring, until the vegetables are crisp-tender, 1 to 2 minutes. Remove from the heat and add the basil. Stir until just wilted, 30 seconds to 1 minute.
Divide the rice among shallow bowls. Spoon the stir-fry on top. Serve with lime wedges.

Photograph by Andrew Purcell

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Basil Beef Stir-Fry

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