There are few things that bring me as much joy as cooking a meal at home that tastes as good as, if not better than a meal from a restaurant. This was the case with last night's dinner. I felt like Thai food and decided on Thai Basil Beef served over Coconut Rice. There is a wonderful Thai restaurant in Bend, Oregon called, Noi, that serves delicious Coconut Rice. I am not claiming that my rice turned out Noi-worthy, but it was close! Feel free to ditch the Thai takeout and try your hand at a home cooked version. I purchased all of my ingredients at Trader Joes, so you should be able to do the same and not run around town picking up ingredients all over the place.
THAI BASIL BEEF
- 2 tablespoons extra virgin coconut oil
- 3 garlic cloves, sliced
- 1" fresh ginger, sliced
- 1 pound organic, grass-fed ground beef
- 1/2 teaspoon Kosher salt and freshly ground black pepper
- 3/4 cup beef broth
- 1/2 sweet onion, chopped
- 1/2 eggplant, cut into 1/2" squares
- 1 red bell pepper, sliced in 1/3" strips
- 1 cup broccoli florets
- 3 cups fresh basil leaves, torn in half and divided (Thai basil is best if you can get your hands on it)
- 1/2 cup shredded carrots
- 1/4 cup fresh cilantro leaves
- Juice of 2 limes
- 1 1/2 tablespoons tamari
- 1 tablespoon fish sauce
- 2 teaspoon agave
In a medium bowl, combine 1 cup basil, cilantro, and shredded carrots. Toss with the juice of half a lime. Set aside.
In a small bowl, combine the remaining lime juice, tamari, fish sauce, and agave. Wisk and set aside.
Heat 1 tablespoon coconut oil in a large skillet over high heat. Add garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Add beef, season with salt and pepper, and cook, breaking up with a spoon and pressing down firmly to help brown, until cooked through and nicely crisped in spots, 8–10 minutes. Remove beef from pan and set aside.
Add 1 tablespoon of coconut oil to the skillet over high heat. Add the onion to the pan and cook over medium-high heat. After the onion starts to brown, add the red pepper. Cook for about two minutes. Add the broccoli and eggplant. Cover and cook for about 2-3 minutes. Remove the lid and once the vegetables are almost fully cooked, add the beef back to the skillet.
Add the beef broth and 2 cups basil and cook, stirring, until basil is wilted, about 2 minutes. Remove from heat. Pout the fish sauce mixture over the skillet and toss to combine.
Serve beef mixture over coconut rice and top with fresh carrot mixture. Feel free to spice it up with some Sriracha!
Recipe adapted from Steamy Kitchen.
- 1 cup Jasmine rice, well rinsed
- 1 tablespoon extra virgin coconut oil
- 1 tablespoon brown sugar
- 1/2 teaspoon Kosher salt
- 1 cup full-fat canned coconut milk
- 1/2 cup cold water
- 1/4 cup unsweetened dried coconut flakes
Heat coconut oil in a medium sized, heavy saucepan over medium heat.
When oil is melted, add brown sugar and salt, stir until dissolved. Turn heat to high, add rice and stir until all grains coated evenly.
Add coconut milk and water. Stir. When boiling, immediately cover with tight fitting lid, turn heat to low and simmer undisturbed for 20 minutes.
Remove pot from heat but do not open lid. Let sit for 10 minutes.
While rice is cooking, toast coconut flakes on a dry skillet over low heat. Stir frequently to avoid burning, remove from pan as soon as coconut is golden brown, about 4 minutes.
Once rice has sat for 10 minutes, stir the toasted coconut into the fluffy rice.
Try not to eat the entire pot of rice in one sitting.