Thai Basil Beef with Coconut Rice
adapted from “Food Network Magazine”
Easy total time35 mins servings4 calories700 addedAugust 2020
- coconut rice
- ¼ cup low-sodium soy sauce
- Juice of 2 limes
- 1 tablespoon sugar
- 2 Persian cucumbers, quartered lengthwise, then halved (can substitute English or regular cucumbers)
- 1 cup packed fresh basil, roughly chopped
- 2 tablespoons vegetable oil
- 1 pound ground beef
- 1 red bell pepper, finely chopped
- 3 cloves garlic, minced
- Prepare and let sit, covered, for 10 minutes. Fluff with a fork.
- Meanwhile, whisk ¼ cup soy sauce, the lime juice and sugar in a small bowl. Toss the cucumbers with 1 tablespoon basil and the remaining 1 teaspoon soy sauce in a medium bowl. Set aside.
- Heat 1 tablespoon 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.
- Reduce the heat to medium high. Add the remaining 1 tablespoon 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.
Nutrition
calories700 total fat44g saturated fat24g cholesterol77mg total carbohydrates48g dietary fiber1g sugars7g protein29g sodium713mg