Spicy Beef with Coconut Rice
Spicy beef with coconut rice made fast and easy, bold flavors, fresh herbs, and creamy coconut rice for the perfect weeknight dinner.
Servings: 6 people
Ingredients
For the Spicy Beef
- 3 Persian cucumbers
- 2 tablespoons avocado oil
- 1.5 pounds ground beef
- 8 garlic cloves finely chopped
- 2 red fresno chiles finely sliced
- 1 tablespoons sambal oelek
- ½ teaspoon red pepper flakes optional
- 1 shallot thinly sliced
- 2 tablespoons rice wine vinegar
- 2 tablespoons soy sauce
- 1 tablespoon balsamic vinegar
- 1 teaspoon brown sugar
- Kosher salt and freshly ground black pepper
- 1 cup fresh herbs mint, basil, scallions and cilantro
- Lime wedges
For the Coconut Rice
- 2 cups jasmine rice
- 2 ½ cups water
- 1 cup coconut milk
- 1 teaspoons white sugar
- 1 teaspoon kosher salt
- 1 lime zested and juiced
Instructions
- Smash the cucumbers with a rolling pin or heavy pot until cracked, then tear into bite size pieces. Set aside.
- Heat the oil in a large cast iron skillet over high heat. Add the beef, season with salt and pepper, and cook undisturbed until deeply browned on one side, about 5 minutes. Break up the meat and continue cooking until fully browned, another 5 to 7 minutes.
- Add the garlic, Fresno chiles, sambal oelek, and red pepper flakes. Cook for 2 minutes until fragrant.
- Add the shallot and cucumbers and cook until softened, about 4 minutes.
- Stir in the balsamic vinegar, rice wine vinegar, soy sauce, and brown sugar. Cook until the sauce reduces slightly, 3 to 4 minutes. Season to taste. Serve the spicy beef over coconut rice and top with fresh herbs and lime wedges.
To make the Coconut Rice:
- In a saucepan, combine the water, coconut milk, sugar, and salt and bring to a gentle simmer. Add the rice, cover, and cook on low heat for 15 minutes. Remove from heat and let steam, covered, for 5 to 10 minutes. Fluff with a fork and stir in the lime zest and juice.
Notes
- Smash the cucumbers, don’t slice them. Cracking them creates jagged edges that soak up the sauce way better than neat slices. This is key for texture and flavor.
- Let the beef really brown. Don’t touch it at first. That deep sear builds serious flavor and keeps the beef from tasting flat.
- Use high heat confidently. This dish wants heat. A hot pan gives you caramelization instead of steaming.
- Add aromatics after browning. Garlic and chiles go in once the beef is cooked so they stay fragrant, not bitter.
- Balance the heat to your taste. Sambal oelek + Fresno chiles + red pepper flakes bring the fire, but you can scale back or dial it up depending on your mood.
- Don’t overcook the cucumbers. They should soften slightly but still have some bite. That contrast keeps the dish exciting.
- Let the sauce reduce. Give it a few minutes to simmer so it coats the beef instead of feeling watery.
- Taste before seasoning. Soy sauce brands vary a lot in saltiness. Taste first, then adjust with salt or a splash more vinegar if needed.
- Fluff the rice gently. Coconut rice should be tender and fragrant, not mashed. Use a fork and stir lightly.
- Finish with herbs and lime off the heat. The fresh herbs and lime juice brighten everything and keep the dish feeling fresh instead of heavy.
Nutrition
Calories: 663kcal | Carbohydrates: 58g | Protein: 26g | Fat: 36g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 837mg | Potassium: 634mg | Fiber: 2g | Sugar: 3g | Vitamin A: 980IU | Vitamin C: 24mg | Calcium: 80mg | Iron: 5mg