BASIL BEEF AND LIME RICE BOWLS
1 cup uncooked basmati rice
1 cup coconut milk (Ayam brand)
1 cup water
1 teaspoon sesame oil
1 teaspoon lime zest
2 large carrots cut into thin sticks
1 small sized red capsicum sliced
1 red chilli sliced and deseeded
2 shallots chopped
1 tablespoon fish sauce
½ teaspoon honey
2 tablespoons sesame oil
Juice of 1 lime, plus extra lime wedges for serving
3 cloves garlic minced
2 teaspoons fresh ginger finely grated
500g lean ground beef, chicken or pork
Cracked black pepper to taste
¼ cup reduced-salt soy sauce + 1 extra tablespoon or tamari sauce (gluten-free)
2 tablespoons sweet chili sauce
2 cups fresh basil leaves sliced or chopped, plus extra for serving
Toasted sesame seeds + chopped roasted peanuts for serving
Add the coconut milk and water to a medium size pot and bring to a boil, and then add the rice, sesame oil and lime zest.
Stir to combine and replace the lid on the pot and turn down to the low heat.
Allow the rice to cook ten minutes on low, then turn the heat off and let the rice sit on the stove, covered for another 15-20 mins.
Remove the lid and fluff the rice with a fork.
Make the basil beef whilst the coconut rice is cooking.
Add the carrots, red capsicum, hot red pepper, shallots, fish sauce, honey, lime juice and extra tablespoon salt-reduced soy sauce to a medium bowl. Toss well and set aside.
Heat a large wok or frypan over medium heat. Add the oil and once hot add the garlic and ginger. Cook 15-30 seconds then add the beef.
Season the beef with cracked black pepper and brown for approximately 5 minutes.
Add ¼ cup salt-reduced soy sauce, 2 tablespoons sweet chili sauce, 1 cup of fresh basil and the carrots, red capsicum, red chilli and extra shallots and simmer for an extra 3-5 minutes or until the carrot is slightly cooked, but still crunchy.
Remove from the heat and stir in the remaining 1 cup fresh basil.
Divide the rice among the bowls and top with equal amounts of beef. Garnish with chopped peanuts, fresh basil and toasted sesame seeds.