Coconut Rice and Thai Beef

Name: Coconut Rice and Thai Beef
Prep time: 15 min
Total time: 30 min
Yield: 2
Cuisine: not set
Ingredients: 1/2 cup plus 1 tablespoon jasmine rice (may substitute whi; 1/4 teaspoon salt plus more as needed; 7 ounces coconut milk (from a refrigerated carton not full-fat from a can; see headnote); 3 tablespoons plain rice vinegar; 2 teaspoons sugar; 2 tablespoons water; 1/4 medium red onion or 1/2 small red onion; One 7-ounce piece flap meat/sirloin tip about 3/4-inch thick (also called bavette); Sunflower oil; Freshly ground black pepper; 1/2 small bunch Thai basil (may substitute green/Genovese ba; Leaves from 4 to 6 cilantro stems (may substitute; 1 Thai (bird's-eye) chile pepper; 1 clove garlic; 1/2 lime; Pinch sugar; 1 tablespoon fish sauce

Category: not set

Cuisine: not set

Ready in 1h

by washingtonpostrecipes

Ingredients

1/2 cup plus 1 tablespoon jasmine rice (may substitute whi

1/4 teaspoon salt plus more as needed

7 ounces coconut milk (from a refrigerated carton not full-fat from a can; see headnote)

3 tablespoons plain rice vinegar

2 teaspoons sugar

2 tablespoons water

1/4 medium red onion or 1/2 small red onion

One 7-ounce piece flap meat/sirloin tip about 3/4-inch thick (also called bavette)

Sunflower oil

Freshly ground black pepper

1/2 small bunch Thai basil (may substitute green/Genovese ba

Leaves from 4 to 6 cilantro stems (may substitute

1 Thai (bird's-eye) chile pepper

1 clove garlic

1/2 lime

Pinch sugar

1 tablespoon fish sauce

Directions

See directions »

Review this recipe »

Related Recipes

Get the BigOven app!

Find any recipe, add your own, make grocery lists easily from recipes. Enter any 3 ingredients and BigOven will tell you what you can make. It's free! (4.5/5 stars)