Coconut Rice with Beef, Thai-American Style

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We are pleased to present this recipe which nicely blends two of our favorite ingredients: coconut milk and rice, in a main course. Typically you find coconut milk and rice cooked together as a dessert such as in khao neeo dahm (black sticky rice) or sticky rice with mango.

Ingredients

Rice
1 cup water
1/4 teaspoon salt
Dash of ground Thai chile pepper
1 large can (13 oz) coconut milk
1 cup uncooked jasmine rice

Stir-fry
1 teaspoon sesame oil
1 lb flank steak thinly sliced
1 cup sliced onion
1 cup red bell pepper strips
3 cups sliced bok choy
2 tablespoons chopped fresh cilantro
1 tablespoon chile-garlic sauce
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 lime wedges

Method

To prepare rice, bring first 4 ingredients to a boil in a medium saucepan; stir in rice. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. To prepare stir-fry, heat 1/2 teaspoon oil in a wok over medium-high heat. Add half of the beef, stir-fry 4 minutes. Remove from wok, cover and keep warm. Repeat procedure with remaining oil and beef. Add onion and bell pepper to wok, stir-fry 5 minutes. Add bok choy, stir-fry 3 minutes or until vegetables are tender. Add beef, cilantro, chile garlic sauce, 1/4 teaspoon salt, and black pepper; cook 2 minutes or until thoroughly heated. Serve with rice and lime wedges.

Source: Cooking Light, January 2005.

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