Indonesian-Style Beef & Rice Bowls

By LRay

Better Homes and Gardens, February 2017, Page 76.

A cinnamon stick and freshly grated nutmeg add complex flavor to this dish. In a pinch, use 1/4 tsp. ground cinnamon and 1/8 tsp. ground nutmeg.

Ingredients

• 3 tablespoons red curry paste
• 1 13 1/2 ounce can unsweetened coconut milk
• 1 cinnamon stick
• 1/4 teaspoon freshly grated nutmeg
• 1/8 teaspoon ground cloves
• 1 pound lean ground beef
• Hot cooked rice
• 1 small cucumber, sliced
• 1/4 head green cabbage, thinly sliced
• 1 shallot, thinly sliced
• 1 chile pepper, thinly sliced (optional)
• Fresh cilantro sprigs
• 2 limes, halved

Details

Servings 4
Adapted from bhg.com

Preparation

Step 1

In a large skillet heat curry paste over medium-high heat, stirring a few seconds or until fragrant. Add coconut milk, cinnamon stick, nutmeg, and cloves; stir to combine. Add beef; use a spatula to gently break up the beef into smaller pieces. Bring to boiling. Cook 5 to 7 minutes or until beef is cooked through, stirring occasionally. Reduce heat. Simmer, uncovered, 25 to 30 minutes more, stirring occasionally. Remove from heat; discard cinnamon stick.

Serve meat mixture over rice. Top with cucumber slices, cabbage, shallot, chile, and cilantro; squeeze lime over the food.