Thai Beef with Chiles and Basil over Coconut Rice

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 390.1
  • Total Fat: 18.9 g
  • Cholesterol: 62.7 mg
  • Sodium: 1,145.6 mg
  • Total Carbs: 25.4 g
  • Dietary Fiber: 1.2 g
  • Protein: 28.7 g

View full nutritional breakdown of Thai Beef with Chiles and Basil over Coconut Rice calories by ingredient
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Submitted by: XTMONT

Introduction

Adapted from Everyday Food, September 2009. Changed the coconut milk to light, used low sodium soy sauce, and changed the jalapenos to Anaheim Chiles because I have an abundance of them in the back yard! Also lowered the servings from 6 to 4 Adapted from Everyday Food, September 2009. Changed the coconut milk to light, used low sodium soy sauce, and changed the jalapenos to Anaheim Chiles because I have an abundance of them in the back yard! Also lowered the servings from 6 to 4
Number of Servings: 4

Ingredients

    1 1/4 cups jasmine rice
    1 14oz can light coconut milk
    3/4 cup water
    1/2 tsp coarse salt
    2 Tbsp plus 1 tsp fish sauce
    2 Tbsp plus 1 tsp low sodium soy sauce
    1 tsp sugar
    1 Tbsp canola oil
    3 garlic cloves, chopped
    3 long hot peppers, seeded and sliced into matchsticks
    1 pound ground sirloin
    1 cup loosely packed basil, torn or sliced
    lime wedges for serving

Directions

In a medium saucepan, combine rice, coconut milk, water, and salt. Cover and bring to a boil; reduce to a simmer, cover, and cook until rice is tender and liquid has been absorbed, about 25 minutes.

When rice is almost done, combine fish sauce, soy sauce, and sugar in a small bowl; set aside. Heat a cast-iron skillet or wok over high heat. Add oil and heat until shimmering; add garlic and half the chiles. Cook, stirring constantly, 15 seconds. Add beef and cook, breaking up meat until completely browned, about 4 minutes. Add soy mixture and cook 30 seconds. Add basil and remaining chiles and stir to combine. Serve beef over coconut rice with lime wedges on the side.

Number of Servings: 4

Recipe submitted by SparkPeople user XTMONT.





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  • Very Good
    1 of 1 people found this review helpful
    I just saw this on tv recently. Love the rice with the light coconut milk. I think I had long Thai chilis and didn't know how hot they'd be so I only used one. The lime wedges made all the difference in the end. - 9/10/10

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