Thai Basil Beef with Coconut Rice | PCC Natural Markets

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Thai Basil Beef with Coconut Rice

Serves: 4

Your rating: None (3 votes)
Your rating: None (3 votes)

The spices are perfectly balanced by creamy coconut milk in this colorful dish.


These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free


Combine rice, coconut milk, 1 cup water and a pinch of salt in a medium saucepan. Bring to a boil; cover and reduce to a simmer. Cook until liquid is absorbed and rice is tender, about 20 minutes. Fluff the rice with a fork, cover and set aside.

In a small bowl, combine oyster sauce, fish sauce, tamari, remaining 1 tablespoon water and sugar; set aside.

Heat 1 teaspoon oil in a wok or skillet over medium-high heat; add garlic and chiles, stir-frying for 15 seconds until fragrant. Add beef and cook until no longer pink, 2 to 3 minutes. Remove beef to a plate.

Add remaining oil and cook bell peppers until just soft, 2 to 3 minutes. Add beef and sauce and heat through. Toss in basil leaves and remove from heat. Serve over coconut rice.

Each serving: 590cal, 26g fat (13g sat), 50mg chol, 750mg sodium, 50g carb, 2g fiber, 38g protein

Recipe by Jackie Freeman, PCC Chef

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