Coconut Rice with Beef Stir-Fry

By mschweickert

Cooking Light

JANUARY 2005

Ingredients

• 1 cup water
• 1/4 teaspoon salt
• Dash of ground red pepper
• 1 (14-ounce) can light coconut milk
• 1 cup uncooked jasmine rice
• 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

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 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.

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.