TO MAKE THE RICE : Add the coconut milk and water to a medium size pot . Bring to a low boil and then add the rice , sesame oil and lemongrass . Stir to combine , then place the lid on the pot and turn the heat down to the lowest setting possible . Allow the rice to cook ten minutes on low and then turn the heat off completely and let the rice sit on the stove , covered for another 15-20 minutes ( don ' t take any peeks inside !). After 15-20 minutes remove the lid and fluff the rice with a fork and stir in 1-2 tablespoons chopped peanuts if desired .
TO MAKE THE THAI BASIL BEEF :
Add the carrots , peppers , hot red pepper , green onions fish sauce , honey , lime juice and 2 tablespoons soy sauce to a medium bowl . Toss well and set aside . Heat a large wok or heavy bottomed skillet over medium heat . Add the oil and once hot add the garlic and ginger . Cook 15-30 seconds then add the beef . Season the beef with black pepper and brown all over , breaking it up as it cooks , about 5 minutes . Once the beef is browned , add 1 / 3 cup soy sauce , 1 / 3 cup sweet thai chili sauce and 1 cup of fresh basil . Bring the mixture to a simmer and cook until the sauce coats the beef , about 3-5 minutes . Remove from the heat and stir in the remaining 1 cup fresh basil . Divide the rice among the bowls , top with equal amounts of beef . Add the carrots and pepper on top of the beef . Garish with chopped peanuts , fresh basil and toasted sesame seeds . !