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Coconut Rice with Beef Stir-Fry

Yield 4 servings (serving size: 1 1/4 cups stir-fry, about 3/4 cup rice, and 1 lime wedge)
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

  • Rice:
  • 1 cup water
  • 1/4 teaspoon salt
  • Dash of ground red pepper
  • 1 (14-ounce) can light coconut milk
  • 1 cup uncooked jasmine rice
  • Stir-fry:
  • 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

Nutrition Information

  • calories 416
  • caloriesfromfat 28 %
  • fat 13.1 g
  • satfat 7.5 g
  • monofat 3.2 g
  • polyfat 0.9 g
  • protein 28.3 g
  • carbohydrate 46.5 g
  • fiber 1.7 g
  • cholesterol 45 mg
  • iron 4.7 mg
  • sodium 561 mg
  • calcium 90 mg

How to Make It

  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.