Coconut Rice with Beef Stir-Fry

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 416
  • Calories from fat: 28%
  • Fat: 13.1g
  • Saturated fat: 7.5g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 0.9g
  • Protein: 28.3g
  • Carbohydrate: 46.5g
  • Fiber: 1.7g
  • Cholesterol: 45mg
  • Iron: 4.7mg
  • Sodium: 561mg
  • Calcium: 90mg

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

  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.
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