Crispy Beef Coconut Rice Recipes

THAI BASIL BEEF WITH COCONUT RICE

Steps:

• Bring the coconut milk, 3/4 cup water and the lemongrass or ginger to a boil in a medium saucepan. Add the rice and return to a boil. Stir, then cover and reduce the heat to low. Simmer until the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let sit, covered, 10 minutes. Fluff with a fork.
• Meanwhile, whisk 1/4 cup soy sauce, the lime juice and sugar in a small bowl. Toss the cucumbers with 1 tablespoon basil and the remaining 1 teaspoon soy sauce in a medium bowl. Set aside.
• Heat 1 tablespoon vegetable oil in a medium skillet over high heat.
• Add the beef and cook, breaking up the meat, until browned and cooked through, about 5 minutes. Transfer to a bowl; set aside.
• Reduce the heat to medium high. Add the remaining 1 tablespoon vegetable oil to the skillet. Add the bell pepper and cook, stirring occasionally, until golden, about 5 minutes. Add the garlic and cook until golden, 2 minutes. Increase the heat to high and return the beef and any accumulated juices to the skillet. Stir in the soy sauce mixture and cook until the liquid evaporates, 2 minutes. Add the remaining basil and cook, stirring, until just wilted, about 1 minute. Serve the beef and cucumber salad over the rice.

AIR FRYER ESSENTIALS: CRISPY ASIAN BEEF ON RICE

Steps:

• 1. PREP/PREPARE
• 2. The best cuts of beef for this recipe (in my opinion) would be flank steak, London broil, or chuck steak. All three of these will work well and tenderize nicely in the quick time spent in the air fryer.
• 3. I understand that the "traditional" thickener for this recipe would be cornstarch; however, I like the way all-purpose flour changes up the flavors.
• 4. One of my contributions to this recipe was the addition of beer. And, the reason I added it was... well, because it is beer :-)
• 5. Gather your ingredients (mise en place).
• 6. THE SAUCE
• 7. Add the oil to a large skillet over medium-low heat.
• 8. Add the garlic, and stir until fragrant, about 60 seconds.
• 9. Add the remainder of the ingredients, and slowly simmer for about 3 - 4 minutes.
• 10. Set heat to low, low, cover, and keep warm.
• 11. THE BEEF
• 12. Slice the beef against the grain.
• 13. I usually slice mine about 1/4 inch (0.6cm). Too thin and they will burn when cooking, too thick and they will be really chewy.
• 14. Whisk together the rice vinegar, and sesame oil, then add the beef slices, and allow to marinate for about 10 minutes.
• 15. Set your air fryer to 375f (190c) and preheat for a few minutes.
• 16. Take the beef out of the marinade, shake off the excess, and then coat with the flour.
• 17. Add the beef strips in a single layer to the basket of your air fryer and cook for 5 minutes, then flip them over and cook for an additional 5 minutes.
• 18. You will probably need to do the beef strips in batches. When you finish a batch, just place them on a paper towel, and move on to the next batch. No need to keep them warm.
• 19. When all the beef strips are cooked, throw them into the reserved sauce, and bring the skillet up to a slow simmer.
• 20. As the sauce and beef simmer, the flour on the beef will begin thickening the sauce. Once simmering begins, the beef should be ready in 3 - 4 minutes.
• 21. PLATE/PRESENT
• 22. Serve over a steaming bowl of rice. Enjoy.
• 23. Keep the faith, and keep cooking

THAI BEEF WITH CHILES AND BASIL OVER COCONUT RICE

Steps:

• In a medium saucepan, combine rice, coconut milk, 3/4 cup water, and 1/2 teaspoon salt. Cover and bring to a boil; reduce to a simmer, cover, and cookuntil rice is tender and liquid has been absorbed, about 25 minutes.
• When rice is almost done, combinefish sauce, soy sauce, and sugar in asmall bowl; set aside. Heat a cast-ironskillet or wok over high. Add oil andheat; add garlic and half the chiles. Cook,stirring constantly, 15 seconds. Addbeef and cook, breaking up meat witha wooden spoon, until completelybrowned, about 4 minutes. Add soymixture and cook 30 seconds. Addbasil and remaining chiles and stir tocombine. Serve beef over coconutrice with lime wedges.