Coconut Rice and Thai Beef
(from Lucianolinda’s recipe box)
Source: The Washington Post- Bonnie S. Benwick- Cooking with Diabetes
Serves 2 peopleCategories: Casseroles- One Dish Meals- Stir Fry- Pot Pies
Ingredients
- 1/2 cup PLUS 1 Tbsp. jasmine or other long-grain white rice
- 1/4 tsp. salt, plus more as needed
- 7 oz. coconut milk (from a refrigerated carton, not fill-fat from a can)
- 2 Tbsp. plain rice vinegar
- 2 tsp. sugar, plus a pinch for the dressing
- 2 Tbsp. water
- 1/4 medium red onion OR 1/2 small red onion
- 1 (7 oz.) piece flat meat/sirloin tip, about 3/4-incnh thick (also called bavette)
- sunflower oil
- ground black pepper
- 1/2 small bunch basil (Thai basil preferred)
- leaves from 4 to 6 sprigs cilantro
- For the dressing:
- 1 Thai (bird's eye) chile pepper
- 1 clove garlic
- 1/2 lime
- 1 Tbsp. fish sauce
Directions
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Combine the rice, a pinch of salt and the coconut milk in a small saucepan over medium-high heat; once the mixture comes to a boil, reduce the heat to medium and cook for 10 to 15 minutes, until tender and the liquid has been absorbed. Turn off the heat, cover and let the pot sit for 10 minutes.
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Meanwhile, in a medium bowl, stir together the vinegar, sugar, 1/4 tsp. of the salt and the water. Cut the onion into very thin slices, then ass to the bowl, making sure they’re
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submerged.
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Heat a cast-iron skillet or grill pan over high heat. Rub the steak with a little oil, then season lightly with salt and pepper. Add to the pan and cook for about 2 minutes on each side. so the steak is pink at the center or to desired doneness. Transfer to a cutting board to rest.
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Uncover the rice and fluff with a fork. Re-cover rice. Set aside.
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Drain the onion slices and discard all but 2 Tbsp. of the liquid. Place the reserved liquid in a large liquid measuring cup.
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Stem and seed the chile pepper, then cut crosswise into very thin slices; add to the cup with the reserved liquid. Crush and mince the garlic and add to the cup. Squeeze a tablespoon of juice from the lime half, then add the sugar and fish sauce., stir to incorporate.
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Coarsely chop the basil and cilantro leaves. Uncover the rice; add those herbs to the rice, then pour the dressing over and toss gently to incorporate.
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Cut the meat into thin slices or bite-size chunks, as you like.
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Divide the dressing rice and meat between individual bowls. Top each portion with some of the quick-pickled onion. Serve warm, or at room temperature.