Serves 4

When I'm in a hurry, but still want a satisfying meal, this is it. While the tenderloins are roasting, I prepare a salad, some vegetables, and some rice or cous cous. The whole dinner is ready in less than 30 minutes!

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

  1. 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.
  2. Put the cooked rice in a large mixing bowl and let cool to room temperature.
  3. Add the ground beef and soy sauce to the rice, mixing thoroughly. (I find using my hands works best.)
  4. 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.
  5. Steam the rice balls for 25 to 30 minutes or until cooked through.
  6. 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.
  7. 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.