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Coconut Rice With Beef, Thai-American Style

Coconut Rice With Beef, Thai-American Style

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

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
Buy ingredients for this Recipe

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

Beef and stir fry vegatables in our new wok

Grandson learning the way of the wok

Grandson learning the way of the wok



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