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 inkhao neeo dahm (black sticky rice) or sticky rice with mango.
Ingredients
For 4 Person(s)
Ingredients for Rice
- 1 Cup Water
- 1/4 Teaspoon Salt
- Dash of ground Thai chile pepper
- 1 Large Can Coconut Milk
- 1 Cup Cooked Jasmine Rice
Ingredients For Stirfry
- 1 Teaspoon Sesame Oil
- 1 Pound 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 Wedges Fresh Lime
Method for Coconut Rice With Beef, Thai-American Style
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.
Beef and stir fry vegatables in our new wok
Grandson learning the way of the wok
