You can opt to make this recipe with ground chicken or pork, but either way, it is amazing! This is power packed with flavor and nutrient dense as well. I would argue it’s perfect any time of year, but it sure was a comforting bowl of goodness on a super cold winter-like “spring” day we had in Oregon with rain, hail and even snow!
INGREDIENTS FOR THE COCONUT LEMONGRASS “RICE”
- 1 medium/large head Cauliflower (or buy riced cauliflower)
- 1 Tbsp Coconut or Avocado Oil
- 1/4 tsp pink Himalayan or sea salt
- 1 Tbsp toasted sesame oil
- 6 Tbsp full fat coconut milk (canned)
- ¼ cup fresh lemongrass, chopped
(Skip this step if you bought pre-riced cauliflower)
Wash and cut the cauliflower into chunks and shred in a food processor.
Heat a large pan over medium heat. Add the coconut or avocado oil and allow to warm, then add the cauliflower rice and salt. Cook for about 5 minutes, stirring occasionally. (Strain excess liquid off if using frozen cauliflower).
Add the sesame oil, coconut milk and lemongrass and stir well.
INGREDIENTS FOR THE THAI BASIL BEEF
- 2 large carrots cut into matchsticks
- 4 baby bells peppers sliced
- 1 hot red pepper, sliced
- 2 green onions, chopped
- 1 Tbsp fish sauce
- 2 Tbsp sesame oil
- Juice of 1 lime + lime wedges for serving
- 4 cloves garlic minced or grated
- 2 Tbsp fresh ginger grated
- 1 pound ground beef
- pinch of black pepper
- 1/3 cup + 2 Tbsp coconut aminos, divided
- 1/3 cup sweet thai chili sauce
- 2 cups fresh basil leaves sliced or chopped (plus more for garnish)
- Toasted sesame seeds + chopped roasted peanuts for serving (optional)
Add the carrots, peppers, hot red pepper, green onions, fish sauce, lime juice and 2 Tbsp coconut aminos to a medium bowl. Toss well and set aside.
Heat a large wok or skillet over medium heat. Heat the oil then add the garlic and ginger. Cook 15-30 seconds then add the beef and season with black pepper.
Once the beef is browned, add 1/3 cup coconut aminos, sweet Thai chili sauce and 1 cup of the chopped fresh basil.
Bring the mixture to a simmer about 3-5 minutes, stirring to make sure all is combined well. Remove from the heat and stir in the remaining 1 cup fresh basil.
Divide the coconut “rice” among the bowls, top with equal amounts of beef mixture. Add the carrots + pepper on top of the beef. Optional: garnish with chopped peanuts, fresh basil and toasted sesame seeds. Enjoy!
Buy Beef for this Recipe
Get fresh beef delivered to your door. Oregon Valley Farm offers affordable, high quality, grass fed & finished, antibiotic & hormone free beef.