Thai Basil Beef With Coconut Rice
We don’t have a lot of takeout options here on the ranch so on the nights when I’m craving good takeout, I make this Thai basil beef with coconut rice. I then package it up, put it in my car, drive down the driveway and back real quick, run up to the front door, ring the doorbell and make Scott answer the door and pay me (with a 20% tip of course) and voila! Thai takeout!
Serves 4
Ingredients for coconut rice:
- 1 14 oz can coconut milk
- 3/4 cup water
- 3-4 slices fresh ginger
- 1/2 tsp kosher salt
- 1 tsp sugar
- 1 cup Jasmin rice
Directions:
Place coconut milk, water and ginger in a pot and bring to a boil, add the salt, sugar and rice, stir to combine, reduce heat to low, cover and cook 15 minutes until liquid is absorbed, fluff the rice with a fork.
Ingredients for beef:
- 2 tbsp coconut oil
- 1 pound ground beef
- 1 tsp sesame oil
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 1/4 cup soy sauce
- 1 tbsp honey
- Juice of 2 limes
- fresh black pepper to taste (or red pepper flakes for more heat)
- 1 cup basil, torn
- Sliced Persian cucumbers for serving
Directions:
In a large sauté pan , melt the coconut oil, brown the ground beef over medium high heat breaking it apart as is cooks. Once it’s cooked, transfer beef to a bowl and set aside. Reduce heat to medium, add sesame oil and peppers and cook for 3-5 minutes, add garlic and ginger and cook 2 minutes. Whisk the soy sauce, honey, lime juice and pepper together and add it to the pan along with the beef, stir it all together until well combined and heated through. Add basil and cook 1 minute more. Serve the Thai basil beef over the coconut rice, top with cucumbers and enjoy!
