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Thai Coconut Rice with Beef
1 c water
1/4 t salt
Dash of ground Thai chile pepper
3/4 c coconut milk
1 c uncooked jasmine rice
1 t sesame oil
1 lb flank steak thinly sliced
1 c sliced onion
1/c carrots, pared and julienned lengthwise
3 c sliced bok choy
2 T chopped fresh cilantro
1 T chile garlic sauce
1/4 t salt
1/4 t freshly ground black pepper
4 lime wedges
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. Meanwhile heat 1/2 t 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 with remaining oil and beef. Add onion and carrot to wok and stir fry 5 minutes, add bok choy, stir fry 3 minutes or until vegetables are tender. Add beef, cilantro, chile garlic sauce, salt, and black pepper, cook 2 minutes or until thoroughly heated. Serve with rice and lime wedges. Serves 4-6 |
