Thai Beef with Chiles and Basil over Coconut Rice
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
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 4Number of Servings: 4
Ingredients
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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.
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.
Member Ratings For This Recipe
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THIRTYPACK
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BUTTERFLYBEKA
We love this and will make it again! I added veggies like bell peppers, zucchini, broccoli and cabbage and then double the sauce portion. I cooked the meat as the recipe says, drained it and in the same pan cooked the veggies adding 2 tbsp of fish oil and salt and pepper. After that was cooked I add - 8/15/16