Easy Thai Basil Ground Beef Recipe With Coconut Rice & Quick Pickled Cucumbers by Donna John
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My freezer is always stocked with ground beef, so I'm always looking for interesting ways to use it. This easy Thai beef recipe with coconut rice and quick pickled cucumbers is a delish ground-beef meal – fast.
While the rice cooks, prepare the cucumbers and beef. This delicious meal will be on the table in about 30 minutes. Plus, it's a complete meal, so no side dish necessary. Done and done.
Cuisine: Thai
Prep Time: 10 minutes
Cook Time: 20 to 25 minutes
Total Time: 30 to 35 minutes
Servings: 4
Ingredients
- 1 can (14 ounces) coconut milk
- 3/4 cup water
- 1 stalk lemongrass, sliced thin, or 3 slices fresh ginger
- 1 cup jasmine rice
- 1/4 cup plus 1 teaspoon low-sodium soy sauce (divided)
- 2 limes, juiced
- 1 tablespoon sugar
- 2 seedless cucumbers, cut into half moons
- 1 cup roughly chopped basil leaves, packed (divided)
- 1 tablespoon vegetable oil
- 1 pound ground beef
- 1 red bell pepper, chopped
- 4 cloves garlic
- hot red pepper, sliced, for garnish (optional)
Here's how to make it:
- To make the rice, bring the coconut milk, water and lemongrass or ginger to a boil in a saucepot. Add the rice and bring back to a boil. Stir, cover and cook on low for about 15 minutes, or until rice is tender. Set aside.
- To a small bowl, whisk together the 1/4 cup soy sauce, lime juice and sugar. Set aside.
- To make the pickled cucumbers, add the cucumbers, 1 tablespoon of the basil and remaining 1 teaspoon of soy sauce to a bowl. Toss to coat and set aside.
- To make the beef, cook the meat in a skillet, breaking it up as it cooks, until browned, about 5 minutes. Remove to a bowl. To the same skillet, add the bell pepper and cook until softened, about 5 minutes. Add the garlic and cook 30 seconds. Put the meat back into the skillet. Pour in the soy-lime-sugar mixture and cook over high heat until it has evaporated. Add the remaining basil and cook about 1 minute. Serve over rice and top with the pickled cucumbers.
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