Ground Beef, Green Bean & Bell Pepper Stir Fry with Jasmine Rice

Directions

1. Rinse the jasmine rice in a sieve and transfer to a small pot. Add water and a pinch of salt, then bring to a boil.
2. While the rice heats, wash and dry the basil, garlic, green beans, and peppers.
3. When the water boils, reduce heat to low, cover, and simmer the rice until absorbed, about 12–15 minutes. Remove from heat and keep covered for 5 minutes.
4. Trim the ends of the green beans, halve them, and place in a bowl. Cut the bell peppers into thin strips and add to the beans.
5. Strip the basil leaves from the stems and set aside.
6. Heat a skillet over medium-high heat and prepare the garlic.
7. Add coconut oil to the skillet and swirl to coat the bottom.
8. Add the ground beef and cook, breaking it apart, until browned and crumbly, about 3–4 minutes. Transfer the beef to a bowl, leaving juices in the skillet.
9. Add more coconut oil if needed, then sauté the garlic, peppers, and green beans until the vegetables are tender-crisp, about 3–4 minutes.
10. Meanwhile, juice the lime into a small bowl and whisk in soy sauce and fish sauce.
11. Return the beef to the skillet, pour in the sauce, and season with black pepper; toss to combine and warm through.
12. Turn off the heat and fold in the basil leaves, then fluff the rice with a fork and plate the stir fry on top.