Thai Basil Beef with Coconut Brown Rice
 
Prep time
Cook time
Total time
 
Adapted from Bon Appetit recipe, as discovered by friend Tracy Benjamin from Shutterbean. This dinner is easy to make and all three of my kids (all ages!) loved it!
Author:
Serves: Serves 4
Ingredients
  • 1 cup short grain brown rice
  • 1¾ cup canned coconut milk (one 13-14-ounce can will work!)
  • ½ teaspoon kosher salt
  • 1 tablespoon + 2 teaspoons vegetable oil, divided
  • 2 tablespoons chopped yellow onion
  • 1 jalapeño, thinly sliced (remove seeds for less heat)
  • 3 cloves garlic
  • 1 lb. ground beef
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • kosher salt
  • ½ cup beef stock (or ½ teaspoon beef bouillon + ½ cup hot water)
  • 3 cups fresh basil, cut into a chiffonade (measure basil before cutting)
  • 4 medium carrots, julienned
  • 2 scallions, thinly sliced (both white & green parts)
  • 1 lime, juiced
  • 2 tablespoons soy sauce
  • ½ teaspoon sesame oil
  • 1 teaspoon sugar
  • lime wedges for serving, if desired
  • leafy greens (for example "power greens" salad mix), optional
Instructions
  1. Add rice, coconut milk and ½ teaspoon salt to a pot. Stir then bring to a boil over high heat. Once boiling, cover pot and reduce heat to low. Cook on low for 45 minutes. Remove from heat and let sit with lid on for 10 additional minutes.
  2. Heat 1 tablespoon oil in a large skillet over medium heat. Add chopped onion and jalapeño and cook until onions have softened and start to turn translucent, about 3-5 minutes.
  3. Add garlic, pressing it through a garlic press, to the pan. Stir then add ground beef. Break beef up, sprinkle evenly with kosher salt, then cook until no longer pink, breaking up the meat as it cooks.
  4. Add beef broth (or bouillon and water, if using) along with the ginger, cumin and cinnamon. Let simmer over low heat for 5-10 minutes, adding ⅔ of the basil a few minutes before serving. (Note: I removed about half of the jalapeño pieces before serving to reduce the heat for my kids.)
  5. In a mixing bowl combine juice from 1 lime, 2 teaspoons oil, soy sauce, sesame oil, sugar, carrots, green onion and the remaining ⅓ of the basil. Stir well to coat veggies in the dressing.
  6. Serve rice topped with beef and carrot slaw. Drizzle some of the dressing from the slaw bowl over the servings and enjoy! Optional: Add a handful of leafy greens to the bowl for extra nutrients and deliciousness!
Recipe by This Week for Dinner at https://thisweekfordinner.com/thai-basil-beef-with-coconut-brown-rice/