Coconut Rice with Beef Stir-Fry |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Fragrant jasmine rice cooks in a combination of coconut milk and water to become soft and slightly creamy-a fitting foil to the spicy stir-fry. Ingredients:
1 cup water |
1/4 teaspoon salt |
dash of ground red pepper |
1 (14-ounce) can light coconut milk |
1 cup uncooked jasmine rice |
1 teaspoon dark sesame oil, divided |
1 (1-pound) flank steak, trimmed and thinly sliced across the grain |
1 cup vertically sliced onion |
1 cup red bell pepper strips |
3 cups sliced bok choy |
2 tablespoons chopped fresh cilantro |
1 tablespoon chili garlic sauce (such as lee kum kee) |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
4 lime wedges |
Directions:
1. To prepare rice, bring first 4 ingredients to a boil in a medium saucepan; stir in rice. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed.
2. To prepare stir-fry, heat 1/2 teaspoon oil in a large nonstick skillet over medium-high heat. Add half of beef; stir-fry 4 minutes or until done. Remove from pan; cover and keep warm. Repeat procedure with remaining oil and beef.
3. Add onion and bell pepper to pan; stir-fry 5 minutes. Add bok choy; stir-fry 3 minutes or until vegetables are tender. Add beef, cilantro, chili garlic sauce, 1/4 teaspoon salt, and black pepper; cook 2 minutes or until thoroughly heated. Serve with rice and lime wedges.
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