Ingredients: |
Ingredients: 1 14 -oz. can unsweetened coconut milk
3/4 c. water
1 stalk lemongrass, thinly sliced, or 3-4 slices peeled, fresh ginger
1 c. jasmine rice
3 T. seasoned rice vinegar
1/4 c. plus 1 tsp. low sodium soy sauce
juice of 2 limes
1 T. sugar
2 Persian cucumbers or 1 English cucumber, quartered lengthwise then cut into 1 in. pieces
1 bunch green onion, white parts slice thinly and green chopped for garnish
1 c. packed fresh basil, roughly chopped
2 T. avocado oil
1 lb. ground beef
1 red bell pepper, finely chopped
3 cloves garlic, minced.
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Directions: |
Directions:Bring coconut milk, water and the lemongrass or 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 rice is tender, about 15 minutes. Remove from heat and let sit, covered, 10 minutes. Fluff with fork.
Meanwhile, whisk 1/4 c. soy sauce, lime juice, and sugar in small bowl.
Toss the cucumbers with 3 T. seasoned rice vinegar, 1 T. basil, remaining 1 t. soy sauce and the white onion slices in a medium bowl. Set aside.
Heat 1 T. avocado oil in medium skillet over high heat.
Add beef and cook, breaking up the meat, until browned and cooked through., about 5 minutes. Transfer to a bowl; set aside.
Reduce heat to medium-high. Add remaining 1T. of avocado 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 heat to high and return the beef and any of the 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 the cucumber salad over the rice. Garnish with green onions. |
This recipe for Thai Basil Beef with Coconut Rice is from