Thai Basil Beef and Lemongrass Rice Bowls.

So my first attempt at Thai food taught me a lot, spices, sauces, and not to eat a small Thai Hot Pepper….however, sauteeing the beef with the Thai Basil is heavenly! I will definitely start making more Thai dishes.
I made some adjustments, put in some orange and red bell pepper instead of baby peppers, and I didn’t matchstick the carrots, but otherwise, followed the recipe exact (and it was pretty damn good!). The Lemongrass Rice alone was worth it.
Website credited with original recipe: www.halfbakedharvest.com
prep time 5 minutes
cook time 15 minutes
total time 20 minutes

Ingredients

Lemongrass Rice

  • 1 cup uncooked jasmine rice
  • 1 cup coconut milk
  • 1 cup water
  • 1 tablespoon toasted sesame oil
  • 1/4 cup fresh lemongrass chopped

Thai Basil Beef

    • 2 large carrots cut into matchsticks
    • 4 baby bells peppers sliced
    • 1 hot red peppers sliced
    • 2 green onions chopped
    • 1 tablespoon fish sauce
    • 1/2 teaspoon honey
    • 2 tablespoons sesame oil
    • Juice of 1 lime plus lime wedges for serving
    • 4 cloves garlic minced or grated
    • 2 teaspoons fresh ginger grated
    • 1 pound lean ground beef may use ground chicken or pork too
    • pinch of black pepper
    • 1/3 cup + 2 tablespoons reduced sodium soy sauce divided
    • 1/3 cup sweet thai chili sauce
    • 2 cups fresh basil leaves sliced or chopped, plus extra for serving
    • Toasted sesame seeds + chopped roasted peanuts for serving

Instructions

  1. To make the rice. Add the coconut milk and water to a medium size pot. Bring to a low boil and then add the rice, sesame oil and lemongrass. Stir to combine, then place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely and let the rice sit on the stove, covered for another 15-20 minutes (don’t take any peeks inside!). After 15-20 minutes remove the lid and fluff the rice with a fork and stir in 1-2 tablespoons chopped peanuts if desired. Note that rice can cook differently for everyone, this is just what works for me.
  2. While the rice is cooking, make the beef. Add the carrots, peppers, hot red pepper, green onions fish sauce, honey, lime juice and 2 tablespoons soy sauce to a medium bowl. Toss well and set aside.
  3. Heat a large wok or heavy bottomed skillet over medium heat. Add the oil and once hot add the garlic and ginger. Cook 15-30 seconds then add the beef. Season the beef with black pepper and brown all over, breaking it up as it cooks, about 5 minutes. Once the beef is browned, add 1/3 cup soy sauce, 1/3 cup sweet thai chili sauce and 1 cup of fresh basil. Bring the mixture to a simmer and cook until the sauce coats the beef, about 3-5 minutes. Remove from the heat and stir in the remaining 1 cup fresh basil.
  4. Divide the rice among the bowls, top with equal amounts of beef. Add the carrots + pepper on top of the beef. Garish with chopped peanuts, fresh basil and toasted sesame seeds. EAT!

Notes:

calories 502
% Daily Value *
Total Fat 14 g 21 %
Saturated Fat 3 g 15 %
Monounsaturated Fat 3 g
Polyunsaturated Fat 3 g
Trans Fat 0 g
Cholesterol 70 mg 23 %
Sodium 1437 mg 60 %
Potassium 254 mg 7 %
Total Carbohydrate 49 g 16 %
Dietary Fiber 9 g 37 %
Sugars 25 g
Protein 31 g 62 %
Vitamin A 126 %
Vitamin C 662 %
Calcium 8 %
Iron 27 %