Thai Beef

This was super yummy and really easy.
The recipe comes from the September 2009 edition of Everyday Food (a newish, I think, magazine that I just signed up for).

Thai Beef with Chiles and Basil over Coconut Rice
serves 4
1.25 cups jasmine rice
1 13.5oz-can coconut milk
salt
2 tbsp plus 1 tsp fish sauce
2 tbsp plus 1 tsp soy sauce
1 tsp sugar
1 tbsp vegetable oil
3 garlic cloves
3 long hot peppers seeded and sliced into 2-inch matchsticks
1.25 lbs ground beef sirloin
1 cup loosely packed torn fresh basil leaves
Lime wedges, for serving
I ADDED: one red bell pepper, sliced into 2-inch matchsticks and about a cup or so of shredded carrots

1. In a med saucepan, combine rice, coconut milk, 3/4 cup water, 1/2 tsp salt. Cover and bring to a boil, reduce to simmer, cover, and cook until rice is tender and liquid has been absorbed, about 25 min (was faster for me, more like 18 min)
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 large wok over high heat. Add oil and heat; add garlic and half the chiles (I added the carrots here too). Cook, stirring constantly, 15 seconds.
4. Add beef and cook, breaking up meat with a wooden spoon, until completely browned, about 4 min (took about 6 for me).
5. Add soy mixture (make sure you get the sugar too - it probably sunk to the bottom) and cook 30 seconds. Add basil and remaining chiles (here is where I added the red pepper) and stir to combine.
Serve beef over coconut rice with lime wedges.
Nutrition: 363 calories, 21g fat (14.4g sat), 1.6g fiber