Thai Basil Beef with Coconut Rice

The other day I went to make the rice part of this recipe and was so sad when I realized I couldn’t find my copy of the recipe. Luckily I tracked it down, and made it differently this time. The first time, I followed the recipe exactly but then the second time I decided to try doubling the rice and keeping the coconut milk the same. It was still creamy and a nice coconut flavor, but allowed us to have more of the rice since that was our favorite part. The beef is also good, don’t get me wrong, but cooking the rice with coconut milk was aaaaaaamazing.

And yes, you might notice some cucumbers up there. This was a side dish that was part of the original recipe. It was okay, but not necessarily something I would make again, or worry about following a recipe. You can just mix some of the soy sauce mixture for the beef below with the cucumber, along with some basil, and let it marinate. The rest of this dish was great and I have made it again. It also tastes good with plain rice, and you can up the lime juice flavor if you want. I scaled it back the second time I made it because the first time it was too strong for me, but I’m not a major lime lover.
Directions for Thai Basil Beef with Coconut Rice
Adapted from Food Network Magazine
Coconut Rice
  • 14 ounces unsweetened coconut milk
  • 3-4 slices peeled ginger
  • 2 cups jasmine rice
  • 1.75 cups water

In a medium saucepan, bring the milk, water, and ginger to a boil. Add the rice, stir, then cover and reduce the heat to low so that it simmers. The rice will need to cook for about 15-20 minutes to absorb most of the liquid and be tender. Remove from the heat but leave it covered for at least 10 minutes.

Thai Basil Beef

  • 1/4 cup lime juice (from about 1 lime)
  • 1 Tablespoon sugar
  • 1/4 cup soy sauce
  • 1/2 cup packed basil, chopped
  • Oil
  • Salt
  • Pepper
  • 1 pound ground beef
  • 3 red (or orange or yellow) bell peppers, chopped
  • 1.5 Tablespoons minced garlic

In a bowl, stir together the lime juice, sugar, and soy sauce. Set aside. In a large skillet, heat oil and brown the ground beef. Season with salt and pepper. When the beef is cooked through, remove from the skillet and set aside.

Add more oil if necessary, then add the bell peppers. Again, season with a little salt and pepper. When the peppers are soft, about 5-8 minutes, add the garlic and cook for another minute.

Then add the beef and lime juice mixture. Stir and cook for another few minutes until the liquid has evaporated/absorbed.

Stir in the basil, then serve with the rice.

Directions for Thai Basil Beef with Coconut Rice (without pictures)
Adapted from Food Network Magazine
Coconut Rice
  • 14 ounces unsweetened coconut milk
  • 3-4 slices peeled ginger
  • 2 cups jasmine rice
  • 1.75 cups water

In a medium saucepan, bring the milk, water, and ginger to a boil. Add the rice, stir, then cover and reduce the heat to low so that it simmers. The rice will need to cook for about 15-20 minutes to absorb most of the liquid and be tender. Remove from the heat but leave it covered for at least 10 minutes.

Thai Basil Beef

  • 1/4 cup lime juice (from about 1 lime)
  • 1 Tablespoon sugar
  • 1/4 cup soy sauce
  • 1/2 cup packed basil, chopped
  • Oil
  • Salt
  • Pepper
  • 1 pound ground beef
  • 3 red (or orange or yellow) bell peppers, chopped
  • 1.5 Tablespoons minced garlic

In a bowl, stir together the lime juice, sugar, and soy sauce. Set aside. In a large skillet, heat oil and brown the ground beef. Season with salt and pepper. When the beef is cooked through, remove from the skillet and set aside. Add more oil if necessary, then add the bell peppers. Again, season with a little salt and pepper. When the peppers are soft, about 5-8 minutes, add the garlic and cook for another minute. Then add the beef and lime juice mixture. Stir and cook for another few minutes until the liquid has evaporated/absorbed. Stir in the basil, then serve with the rice.

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