Chiang Mai Beef
- 3¼ cups water
- 2 cups uncooked long-grained rice
- 1 pound lean ground beef
- 3–4 tablespoons soy sauce
- 1 tablespoon vegetable oil
- 1 tablespoon chopped garlic
- 1 tablespoon small dried chilies
- 2 green onions, trimmed and sliced
- Fish sauce
Instructions:
Chiang Mai is the principal city in Northern Thailand, known for its mountain scenery, fertile valleys, and handicrafts. This is one of the main starting points for tourists interested in jungle treks and elephant rides.
- In a large saucepan, bring the water to a boil, then stir in the rice. Cover, reduce heat to low, and cook until the water is absorbed, about 20 minutes.
- Put the cooked rice in a large mixing bowl and let cool to room temperature.
- Add the ground beef and soy sauce to the rice, mixing thoroughly.
- Divide the rice-beef mixture into 8 to 12 equal portions, depending on the size you prefer, and form them into loose balls. Wrap each ball in foil, making sure to seal them well.
- Steam the rice balls for 25 to 30 minutes or until cooked through.
- While the rice is steaming, heat the vegetable oil in a small skillet. Add the garlic and the dried chilies and sauté until the garlic is golden. Transfer the garlic and the chilies to a paper towel to drain.
- To serve, remove the rice packets from the foil, slightly smash them, and put on serving plates. Pass the garlic-chili mixture, the green onions, and the fish sauce separately to be used as condiments at the table.