Categories: Asian

Ingredients

• 14 oz. can unsweetened coconut milk
• 1 stalk lemongrass, thinly sliced
• 1 cup jasmine rice
• 1/4 cup plus 1 tsp soy sauce
• Juice of 2 limes
• 1 tbsp. sugar
• 2 cucumbers, quartered lengthwise, then halved
• 1 cup packed fresh basil, roughly chopped
• 2 tbsp. vegetable oil
• 1 lb. ground beef
• 1 red bell pepper, finely chopped
• 3 garlic cloves, minced

Directions

1. Bring the coconut milk, 3/4 cup water and the lemongrass to a boil in a medium saucepan. Add the rice and return to a boil. Stir, then cover and reduce the heat to low. Simmer until the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let sit, covered, 10 minutes. Fluff with a fork.

2. Meanwhile whisk 1/4 cup soy sauce, the lime juice and sugar in a small bowl. Toss the cucumbers with 1 tbsp. basil and the remaining 1 tsp soy sauce in a medium bowl. Set aside.

3. Heat 1 tbsp. vegetable oil in a medium skillet over high heat. Add the beef and cook, breaking up the meat, until browned and cooked through, about 5 minutes. Transfer to a bowl; set aside.

4. Reduce the heat to medium high. Add the remaining 1 tbsp. vegetable oil to the skillet. Add the bell pepper and cook, stirring occasionally, until golden, about 5 minutes. Add the garlic and cook until golden, 2 minutes. Increase the heat to high and return the beef and any accumulated juices to the skillet. Stir in the soy sauce mixture and cook until the liquid evaporates, 2 minutes. Add the remaining basil and cook, stirring, until just wilted, about 1 minute. Serve the beef and cucumber salad over the rice.

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