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basil beef & lemongrass rice bowl

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 (*How-To below)

THAI BASIL BEEF

• 2 large carrots cut into matchsticks
• 4 baby bell peppers sliced
• 2 green onions chopped
• 1 tablespoon fish sauce
• 1/2 teaspoon honey
• 2 tablespoons sesame oil
• Juice of 1 lime plus lime wedges for serving
• 4 cloves garlic minced or grated
• 2 teaspoons fresh ginger grated
• 1 pound ground beef 
• pinch of black pepper
• 1/3 cup + 2 tablespoons soy sauce divided
• 1/3 cup sweet thai chili sauce
• 2 cups fresh basil leaves sliced or chopped, plus extra for serving
• Toasted sesame seeds + chopped roasted peanuts for serving

1.      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, cover and turn the heat down to the lowest setting. 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. Remove the lid and fluff the rice with a fork and stir in 1-2 tablespoons chopped peanuts if desired.

2.      While the rice is cooking, place the carrots, peppers, green onions, fish sauce, honey, lime juice and 2 tablespoons soy sauce to a medium bowl. Toss well and set aside.

3.      Heat a large wok or heavy 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, or until browned. Drain any fat. 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 heat and stir in the remaining 1 cup fresh basil.

4.      Divide the rice among the bowls, top with equal amounts of beef. Add the carrots / pepper mixture on top of the beef. Garnish with chopped peanuts, fresh basil and toasted sesame seeds.

5.      (adapted from Half Baked Harvest)

*Remove the knobby end of the stalk. Cut off the tough upper stem of the stalk. Bisect the remaining section. Remove tough outer leaves and find the tender inner flesh (If your thumbnail can easily pierce it, that's tender). Finely chop the inner tender portion and use in your dishes.

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