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sunday dinner: thai beef with basil over coconut rice.

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Sometimes, you get to the end of a rough week, and you just want something easy and satisfying, you know? This week was especially that for me, mostly because I spent the last 6 days laid up on the couch with a badly sprained ankle (hint: don’t fall down stairs; also, I’m fine, just a clumsy idiot) and was going completely stir crazy. I wanted the opportunity to get out of the house, both for fresh air and for contact with other humans, but I still don’t have the stamina or the stability to stand on my foot for more than 30 minutes, so if I was going to make a special trip, it needed to be for something that packed a big punch of flavor without a huge amount of effort to get there.

So what I’m saying is, this thai beef with basil served over coconut rice is the perfect dish for those with minor injuries, those who haven’t left their homes in a week, and those looking for a quick, deliciously flavorful meal any ol’ day of the week. I’m guessing most of you fall into that last category, but I thought I’d lay it all out there just in case. This dish is also very accommodating where substitutions are concerned, so if you’re not a beef person, feel free to sub in ground pork, ground turkey, or even some finely chopped extra-firm tofu.

You ready? OK, let’s do this.

Thai Beef with Basil over Coconut Rice
Serves: 4

For the Beef:
2 tablespoons vegetable oil, divided
1 lb ground beef
4 garlic cloves, chopped
2 small chiles, such as red thai, serrano or jalapeño, 1 chopped, 1 thinly sliced
2 scallions, thinly sliced, white and green parts separated
3 cups fresh basil leaves (I used a mix of regular basil and thai basil)
½ cup chicken broth
2 medium carrots, shredded
4 tablespoons fresh lime juice
2 tablespoons soy sauce
1 tablespoon fish sauce
1-2 teaspoons sugar
Sea salt and freshly ground black pepper

For the Coconut Rice:
2 cups jasmine rice
2 ½ cups boiling water
1 cup coconut milk
2 teaspoons sugar
1 teaspoon salt
Zest from one lime

Kitchen equipment: 2-quart pot, large skillet

Cook the rice. Rinse the rice thoroughly with cold water until water runs clear, then set aside. Bring the water to a rolling boil over medium-high heat in your 2 quart pot. Once boiling, add the coconut milk, sugar, salt and lime zest, stirring to incorporate. The coconut milk might look a little wonky at this stage, but don’t fret, it will all come together as it heats. Once the mixture is simmering nicely, add the rice and stir. Bring the rice and liquid back to a low simmer, then cover and turn the heat down to low. Cook for 15 minutes undisturbed, then turn off heat and allow rice to steam for an additional 5-10 minutes. Lift the lid and fluff the rice just before serving.

Prep the slaw and sauce. In a medium size bowl, mix the shredded carrot, the thinly sliced chile, the green parts of the scallions, and one cup of basil leaves. Add one tablespoon lime juice and one tablespoon oil and toss to incorporate. Set aside and turn your attention to the beef.

In a small bowl, mix the soy sauce, fish sauce, sugar and remaining lime juice. Stir until sugar is fully dissolved and set aside.

Cook the beef. Place your large skillet on the stove and add one tablespoon oil, the garlic, the chopped chile and the white parts of the scallion. Set your burner to high and cook the aromatics just until fragrant, about 30 seconds to one minute, stirring frequently. Add the beef to the pan and season with salt and pepper, breaking the meat apart with a wooden spoon or spatula. Cook for about 10 minutes over high heat until beef is cooked through and nicely browned. Finally, add the chicken broth and the remaining two cups basil, cooking for another two minutes or so, until the broth has reduced and the basil is wilted.

Bring it all together. Spoon a bit of rice into the bottom of a bowl, then top with your desired amount of beef. Top with slaw, then drizzle the sauce over all.

An easy dinner that comes together quickly and is a real crowd pleaser, no matter your malady. Enjoy!

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