Start with the coconut rice! Add the 1 1/2 cups rice, 1 can of coconut milk, 1 cup water, 1 tablespoon coconut sugar, a 1-inch piece of ginger, peeled and grated, and 1/2 teaspoon salt to a pot and bring to a boil over high heat. Reduce to low, cover, and simmer for 16 to 18 minutes until rice is tender. Stir several times to make sure the coconut milk doesn’t scorch. Remove from heat and let sit until you’re ready to eat, at least 10 minutes. Fluff with a fork. Want to use an InstantPot? See directions below!
While the rice is cooking, cook the beef and mix up the peanut sauce.
Warm 1 tablespoon sesame oil in a large nonstick skillet over medium-high heat. Add 1 diced medium yellow onion and cook for 2 to 3 minutes, until softened. Add a 2-inch piece of ginger, grated, and 3 grated garlic cloves and cook for another 30 to 45 seconds.
Add 1 pound ground meat. Season with 1/2 teaspoon kosher salt and cook for 3 to 4 minutes, breaking it apart with a spoon into as small of pieces as possible. There will be a lot of liquid in the skillet as the meat releases its moisture. Continue cooking, stirring constantly, until all liquid has evaporated. Resist the urge to pour off the fat, this is the flavor!
Meanwhile, make the peanut sauce! In a large bowl, stir together 1/3 cup smooth peanut butter, 1/4 cup soy sauce, 2 tablespoons rice wine vinegar, 1 tablespoon honey, 1 to 2 tablespoons sriracha until smooth. Add 1 to 2 tablespoon warm water to make it a drizzle-able consistency. Set aside.
Add 3 tablespoons soy sauce, 3 tablespoons rice vinegar, 1 tablespoon honey, 1 tablespoon sriracha, and 1 tablespoon fish sauce to the meat and stir until much of it has been absorbed, about 1 minute. There will still be some sauce in the bottom of the skillet, that’s a good thing! We want our bowls saucy.
Turn off the heat and stir in the basil.
Build your rice bowl with peanut sauce and desired toppings!