Spicy Thai Beef with Basil and Coconut Rice
Serves: 4 servings
 
Ingredients
  • 1 c. white rice
  • 1 can lite coconut milk
  • 3½ T. vegetable oil
  • 1 shallot, sliced thin
  • 6 cloves garlic, sliced thin
  • 2 serrano peppers, sliced thin
  • 1 lb. ground beef
  • 1 package basil leaves (about 2 cups, torn by hand into small pieces)
  • 4 carrots
  • 2 scallions
  • Juice from 2 limes
  • 2 T. soy sauce
  • 1 T. fish sauce
  • 1 t. sugar
  • Salt and pepper
  • 4 eggs
Instructions
To make the rice:
  1. In a rice cooker (or on the stove), cook white rice according to package instructions, substituting lite coconut milk for water. (When I did this, I used a can of coconut milk and needed about ½ cup of water, but just follow your package instructions, and don't forget to season with salt before cooking!)
To make the beef:
  1. Slice the shallot, garlic and serranos really thin.
  2. Heat 2 T. vegetable oil in a skillet over medium-high heat. Add the shallots until they are lightly browned and fragrant, then garlic and serranos for another minute or two, until you an smell all three at once.
  3. Add the ground beef, and brown well. This means letting it sit for a while before breaking up the pieces -- if it's moving, it's not browning. Cover and keep warm until ready to serve.
  4. Just before serving, stir in half of the basil and wilt over medium heat until the beef is warmed through.
To make the carrot salad:
  1. Slice scallions (all of 'em -- both the green and the white parts) into thin rounds.
  2. Using a vegetable peeler, peel the carrots into thin, long strips.
  3. In a large bowl, toss the scallion rounds and carrot shreds with half the basil, 1 T. vegetable oil and the juice from 1 lime. Season to taste with salt and pepper. Set aside.
To make the dressing:
  1. In a jar with a tight-fitting lid, mix juice from 1 lime, soy sauce, fish sauce, and sugar. Shake until well combined.
To make the fried egg:
  1. Heat ½ T. vegetable oil in a skillet over medium-high heat. Fry eggs over-easy (so their yolks are still runny) and set aside until ready to serve.
To serve:
  1. Layer rice, then beef, a drizzle of dressing, a large pinch of carrot salad, and a fried egg.
Recipe by leighto-greato at http://leightogreato.com/2015/06/12/spicy-thai-beef-with-basil-and-coconut-rice/