Easy Thai Basil Ground Beef Recipe With Coconut Rice & Quick Pickled Cucumbers Beef Dinner

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: 

1. 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.
2. To a small bowl, whisk together the 1/4 cup soy sauce, lime juice and sugar. Set aside.
3. 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. 
4. 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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