Coconut Rice with Beef Stir-Fry

recipe
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.

Yield:

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

Recipe from

Nutritional 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

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

Preparation

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.

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.

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.

Note:

January 2005
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