| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 1 14-ounce can unsweetened coconut milk
- 1 stalk lemongrass, thinly sliced, or 3 to 4 slices peeled fresh ginger
- 1 cup jasmine rice
- 1/4 cup plus 1 teaspoon low-sodium soy sauce
- Juice of 2 limes
- 1 tablespoon sugar
- 2 Persian cucumbers, quartered lengthwise, then halved
- 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
Instructions
- Bring the coconut milk, 3/4 cup water and the lemongrass or ginger to a boil in a medium saucepan. Add the rice and return to a boil. Stir, then cover and reduce the heat to low. Simmer until the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let sit, covered, 10 minutes. Fluff with a fork.
- Meanwhile, whisk 1/4 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 Facts
| Calories | 700 |
| Total Fat | 44 grams |
| Saturated Fat | 24 grams |
| Cholesterol | 77 milligrams |
| Sodium | 713 milligrams |
| Carbohydrates | 48 grams |
| Dietary Fiber | 1 grams |
| Protein | 29 grams |
| Sugar | 7 grams |
Reviews
This dish was incredibly flavorful and the whole family loved it! Will be making again.
So good! One of my new favorite recipes. I use green onions with the ginger and a splash of lemon juice instead of lemon grass. I also haven’t made the cucumber salad but it tastes great without it! Easy and delicious recipe.
This was so good! I think if you added carrots and avocado it would be even better. As well as some kind of lemon basil lemon grass sauce on top would be super good too. We’ll be making again for sure
Excellent flavor. I have made this 3 times to rave reviews. I omitted the cucumbers and ginger after I made it the first time, and I also used a rice cooker, adding water to complete the liquid required. Very easy anc quick for a delicious weeknight meal.
Three stars as half the family enjoyed, half didn’t. Relative easy to make, fair amount of spice but did take another’s suggestion and added some chili oil.
A different and creative way to serve ground beef. Loved it!
Very good with extra garlic and Thai basil.
This was delicious. I added an additional red pepper and chopped onion. My whole family loved it including the kids!
It was great! I did a few changes but still followed the core of this recipe. I used basmati rice which I like better for being less “sticky” and used only one lemon for the soy mixture. It did taste tangy but not too acidic! Also cut the cucumber smaller and served it over the rice and beef rather than a side salad.
I actually decided to adult and kid friendly veggies! Next time will make more of the sauce but was great!!