Ingredients: |
Ingredients: 1 14-ounce can unsweetened coconut milk
4 slices peeled fresh ginger
1 cup jasmine rice
1/4 cup plus 1 tsp low-sodium soy sauce
Juice of 2 limes
1 T sugar
2 Persian cucumbers, quartered lengthwise, then halved
1 cup packed fresh basil, roughly chopped
2 T vegetable oil
1 lb. ground beef
1 red bell pepper, finely chopped
3 cloves garlic, minced
|
Directions: |
Directions:1 Bring the coconut milk, 3/4 cup water and the ginger to a boil in a medium saucepan. Add the rice and return to a boil. Stir, then cover and reduce the heat to low. Simmer until the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let sit, covered, 10 minutes. Fluff with a fork.
2. Meanwhile, whisk 1/4 cup soy sauce, the lime juice and sugar in a small bowl. Toss the cucumbers with 1 T basil and the remaining 1 tsp soy sauce in a medium bowl. Set aside.
3. Heat 1 T vegetable oil in a medium skillet over high heat. Add the beef and cook, breaking up the meat, until browned and cooked through, about 5 minutes. Transfer to a bowl; set aside.
4. Reduce the heat to medium high. Add the remaining 1 T vegetable oil to the skillet. Add the bell pepper and cook, stirring occasionally, until golden, about 5 minutes. Add the garlic and cook until golden, 2 minutes. Increase the heat to high and return the beef and any accumulated juices to the skillet. Stir in the soy sauce mixture and cook until the liquid evaporates, 2 minutes. Add the remaining basil and cook, stirring, until just wilted, about 1 minute. Serve the beef and cucumber salad over the rice. |
This recipe for Thai Basil Beef with Coconut Rice is from