Coconut Lemon Rice
- 1 can coconut milk
- 1 can water
- Peel off of lemon in long strips
- (using potato peeler)
- 1 can (coconut milk can) uncooked jasmine rice
- 1Tbsp toasted sesame oil
Beef and Basil
- 2 Carrots
- 2 bell peppers -2 green onions -1 Tbsp honey
- 3 Tbsp soy sauce
- 2 Tbsp sesame oil
- Juice of one lime
- olive oil
- 1 Tbsp sesame oil
- 5 cloves garlic, minced
- 5cm of ginger root, minced
- 1lb ONE MILE RANCH GROUND BEEF OR FILLETS (SLICED IN STRIPS)
- black pepper
- 1 cup sweet chili sauce
- 1/2 cup soy sauce
- 2 cups fresh basil (separated in two)
- peanuts
- lime wedges
Directions:
- Bring the coconut milk, water and lemon strips to a very light simmer for 10 min. to infuse the liquid, then bring to a full boil and add rice and oil. Turn to low for 10 min. and then off for another 10. Your rice will be done and delicious!
- Cut the carrots, peppers and onion in julienne style (little match sticks). Marinate (20 minutes) mixing every 5 minutes or so in the honey, soy sauce, sesame oil and juice of one lime.
- Start with the oil in your pan and fry off the meat in batches until nicely browned and with some crispy edges. Remove and set aside.
- Add sesame oil with additional oil and fry the garlic and ginger until just starting to brown a little. Add the beef back in and the sweet chili and soy sauces.
- Let it reduce down until a little bit sticky and add half of the basil.
- To serve, Start with a bed of rice, Add the beef and then marinated veggies. Add fresh basil, peanuts, and a lime wedge on top if desired.