Thai Beef Bowls With Coconut Rice
Thai Beef Bowls With Coconut Rice
Rate this RecipeIngredients
- 1 1/2 cups jasmine rice
- 400 ml canned coconut milk
- 1/2 cup water
Instructions
- For the coconut rice: Place all the ingredients in a medium saucepan over high heat and bring to the boil. Reduce the heat to very low, cover with the lid and simmer for 12–15 minutes. Fluff with a fork.1 1/2 cups jasmine rice, 400 ml canned coconut milk, 1/2 cup water
- For the salad: Mix all the ingredients in a large bowl.
- For the dressing: Whisk all the ingredients together and pour over the salad. Set aside.
- For the beef: Place a medium saucepan over medium heat. Add the olive oil and beef mince and cook for 3–4 minutes, stirring with a wooden spoon to break up the mince. Then add the garlic and ginger and stir through for 3 minutes. Add the sweet chilli sauce and soy sauce and combine. Turn off the heat.
- Place the coconut rice into two bowls. Add some salad to each bowl, then add the warm beef mince on top. Sprinkle with chopped peanuts and red chilli flakes, if you like.
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