Description
I can’t get enough of these bowls – tender beef, spicy + crunchy cucumber salad with hot rice and all the herbs.
Ingredients
Scale
- 1 lb. grass fed ground beef (I used Five Marys Farms)
- 2 teaspoons sesame oil, divided
- 1 heaping tablespoon ginger, minced
- 2–3 garlic cloves, minced
- 1 teaspoon sriracha or hot sauce
- 1/3 cup coconut aminos, divided in half
- 1 1/2 cups unsweetened full fat coconut milk
- 2 scallions, chopped
- 3 cups cooked jasmine rice, cooked according to package instructions
- 1 large handful fresh basil, roughly chopped or torn
- 1 tablespoon chopped cilantro
- 1 lime, quartered
Spicy Cucumber Salad
- 1 tablespoon sesame oil
- 1 tablespoon toasted sesame seeds
- 2 scallions, chopped
- 1 small bunch basil, roughly chopped or torn
- 1 medium cucumber, diced
- 1/2 cup sugar snap peas, cut in half
- 2 pinches red pepper flakes
- pinch of each salt and pepper
Instructions
- Heat a medium sauce pot over medium high heat. Add in the ground beef and chop up but leaving the pieces about 1 teaspoon – 1 tablespoon sizes. Let brown up for 3 minutes.
- Add in 1 teaspoon sesame oil, ginger, garlic, sriracha and coconut aminos. Let it come up to a simmer and turn the heat to low. Stirring occasionally let cook for 15 minutes.
- Meanwhile, make the cucumber salad by combining all the ingredients together in a small bowl and set a side.
- Combine the 1 teaspoon sesame oil, 1/2 of the chopped scallions and cilantro in a small bowl and set a side.
- When most of the coconut milk has reduced, the beef is fully cooked and ready to serve.
- To assemble the bowls, place the hot rice to one side of a bowl. Add in a spoonful or so of the ground beef mixture to the other side. Top with the cucumber salad and garnish everything with the herb oil, basil, scallions and more hot sauce (if desired). Serve with lime and give it a good squeeze on top of everything.
- Prep Time: 5
- Cook Time: 20
- Category: beef
- Method: stove-top
- Cuisine: dinner