Thai Basil Beef with Coconut Rice

Easy total35 mins servings4 calories700 added2020

• coconut rice
• ¼ cup low-sodium soy sauce
• Juice of 2 limes
• 1 tablespoon sugar
• 2 Persian cucumbers, quartered lengthwise, then halved (can substitute English or regular cucumbers)
• 1 cup packed fresh basil, roughly chopped
• 2 tablespoons vegetable oil
• 1 pound ground beef
• 1 red bell pepper, finely chopped
• 3 cloves garlic, minced

1. Prepare and let sit, covered, for 10 minutes. Fluff with a fork.
2. Meanwhile, whisk ¼ cup soy sauce, the lime juice and sugar in a small bowl. Toss the cucumbers with 1 tablespoon basil and the remaining 1 teaspoon soy sauce in a medium bowl. Set aside.
3. Heat 1 tablespoon vegetable oil in a medium skillet over high heat.
4. Add the beef and cook, breaking up the meat, until browned and cooked through, about 5 minutes. Transfer to a bowl; set aside.
5. Reduce the heat to medium high. Add the remaining 1 tablespoon vegetable oil to the skillet. Add the bell pepper and cook, stirring occasionally, until golden, about 5 minutes. Add the garlic and cook until golden, 2 minutes. Increase the heat to high and return the beef and any accumulated juices to the skillet. Stir in the soy sauce mixture and cook until the liquid evaporates, 2 minutes. Add the remaining basil and cook, stirring, until just wilted, about 1 minute. Serve the beef and cucumber salad over the rice.