Name: Ground beef krapow with jasmine rice
Prep time: 18 min
Cook time: 17 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 1/2 cup water; 1/8 tsp salt; 6 oz 90% lean ground beef; 1 tsp canola oil; 1 shallots, thinly sliced; 3 cloves garlic, minced; 3 Thai chiles, thinly sliced; 1 tbsp low sodium soy sauce; 3/4 tsp fish sauce; 1 tsp granulated sugar; 2/3 cup fresh basil, torn

Instructions

Prep 18 min · Cook 17 min

In a small saucepan, combine the jasmine rice, water, and half the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes. Done when tender and water is absorbed.
While the rice cooks, heat the canola oil in a 12-inch skillet over medium-high heat. Add the ground beef in an even layer. Cook without moving it for 3 minutes until the bottom is browned. Break the meat into small crumbles and cook for 3 minutes more until the liquid has evaporated and the beef is browned and opaque. Done when opaque in the center, 160°F.
Push the beef to one side of the skillet. Add the sliced shallots to the empty space and cook for 1 minute until softened. Stir in the minced garlic and Thai chiles and cook for 45 seconds until fragrant, then mix them into the beef.
Stir in the soy sauce, fish sauce, and sugar. Cook for 1 minute to glaze the meat. Remove the skillet from the heat and fold in the fresh basil until wilted. Fluff the rice with a fork and mound it on a plate. Spoon the beef and pan juices over the rice and serve.

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Instructions

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