This recipe has been a huge winner in our house! I served it to guests one night. And, I have made it twice since for the family! I love Asian food! and this recipe is now on the keep-making list!
The orginal recipe, a pinterest success from halfbakedharvest.com whose pictures are way better than mine and totally sold me on nee-eeding this recipe in my life, called for a lemongrass rice. It was good. But, I have also made it with just normal white rice. Both were great! Lemongrass rice, coconut-milk rice, white rice, you pick!
For the 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
For the "slaw" topping
- 2 large carrots, but into matchsticks
- 4 baby bell peppers, sliced (or 2 red bell peppers)
- 1 hot red pepper, sliced (or jalapeno)
- 2 green onions, chopped
- 1 tbsp fish sauce
- 1/2 tsp honey
- juice of one lime
- 2 tbsp soy sauce
For the Thai Basil Beef
- 2 tbsp sesame oil
- 4 cloves garlic, minced or grated
- 2 tsp fresh ginger, grated (or minced)
- 1 lb lean ground beef
- pinch of black pepper
- 1/3 cup soy sauce
- 1/3 cup sweet thai chili sauce
- 2 cups fresh basil leaves, sliced or chopped, plus extra for serving
- toasted sesame seeds and/or chopped roasted peanuts, for serving.
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.
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.
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.
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.
Seriously good recipe! Don't be scared by the list of ingredients. If you already cook Asian, most of this will already be in your pantry. If you are new to Asian cooking, then you will get hooked and be glad you started your Asian pantry!
Also, some are impressed my kids eat these flavors. Here is an example of how I serve it. My 3 year old likes all the dressings and spicy sauces that me and my husband do. My 6 year old has decided she doesn't want spicy right now. So, when I am making the slaw, I leave some plain for hers or their plates. I still hold: I love the yum of the flavors of Asian and I love the ease of differentiating plates. We are all eating the same things, just the veggies are not dressed for one or both kids.
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