🍽 Recipe ->

Serving size: 4

🍜 Ingredients

1. 14 ounce can unsweet coconut milk
2. 0.75 cups water
3. 1 stalk lemongrass
   1. sub with 3-4 slices of peeled, fresh ginger
4. 1 cup jasmine rice
5. 0.25 cup + 1 teaspoon low-sodium soy sauce
6. Juice of 2 limes
7. 1 tablespoon sugar
8. 2 persian cucumbers, quartered lengthwise, then halved
9. 1 cup packed basil roughly chopped
10. 2 tablespoon vegetable oil
11. 1 pound ground beef
12. 1 red bell pepper, chopped
13. 3 garlic cloves, minced

📑 Directions

1. Medium saucepan, boil:
   1. Coconut milk
   2. Water
   3. Lemongrass/ginger
2. Add rice and raise to boil while stirring
3. Cover for 10min
4. Whisk 0.25 cup soy sauce, lime juice, toss with cucumber, basil, 1 teaspoon soy sauce
5. Heat vegetable oil, brown beef
6. Add vegetable oil
7. Cook bell pepper 5min
8. Add garlic
9. Cook 2min
10. Increase heat to high and return beef and juice, add soy/lime juice and cook until evaporates (2min)
11. Add basil and cook for 1min
12. Serve beef and cucumber salad over rice

🔗 Recipe Navigation

• Browse All Recipes: Enhanced Cookbook Dashboard

Created: 2025-09-20 | Recipe Type: main | Difficulty: medium