Categories: Asian

Ingredients

• 1 1/2 cups long-grain white rice
• 1/4 cup soy sauce
• 5 tsp fish sauce
• 2 tbsp. fresh lime juice, plus lime wedges for serving
• 1 tbsp. sugar
• 1 tbsp. vegetable oil
• 1 1/4 lbs. ground beef
• 2 scallions, chopped
• 2 Fresno chiles, halved lengthwise, seeded and thinly sliced
• 1 cup snow peas, halved
• 2 garlic cloves, very thinly sliced
• 2 cups fresh basil leaves

Directions

1. Cook the rice as directed. Set aside off the heat, about 5 minutes, then fluff with a fork.

2. Meanwhile, combine the soy sauce, fish sauce, lime juice and sugar in a small bowl. Whisk to dissolve the sugar.

3. Heat the vegetable oil in a large non-stick 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.

4. 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.

5. Divide the rice among shallow bowls. Spoon the stir-fry on top. Serve with lime wedges.

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