Bright, fragrant, and rich, this Basil Coconut Ground Beef Skillet with Vegetables and Rice is a weeknight hero that blends Southeast Asian flavors with the comfort of a one-pan meal. Coconut milk, fresh basil, ginger, and lemongrass paste lift tender grass-fed ground beef while carrots, broccoli, and red bell pepper add color and crunch. Served over soaked white rice, it’s creamy, saucy, and deeply satisfying.

Why you’ll love this dish

Quick to make: everything cooks in one skillet after a short rice soak.
Layered flavors: coconut milk, ginger, lemongrass, and coconut aminos create savory-sweet umami.
Flexible and balanced: protein, vegetables, and rice all in one pan.
Simple ingredients: pantry-friendly and easy to source.

Ingredients

1 cup fresh basil, tightly packed*
15-ounce can coconut milk
2 Tbsp minced ginger
2 Tbsp lemongrass paste
3 Tbsp coconut aminos
2 Tbsp lime juice or rice vinegar
1 1/4 tsp sea salt
2 cups white rice, soaked
2 Tbsp avocado oil
1 lb grass-fed ground beef
3 large carrots, peeled and chopped
1 2/3 cups beef bone broth or chicken broth
1 large crown broccoli, chopped into florets
1/2 red bell pepper, cut into matchsticks

*Tip: For the freshest flavor, pick young, tender basil leaves and gently pack them into the measuring cup.

Prep notes

Soak the 2 cups of white rice for at least 20–30 minutes before you start cooking; this short soak helps the rice cook faster and stay tender once it finishes in the skillet. Have the carrots peeled and chopped, broccoli in florets, and red pepper cut into matchsticks so everything goes into the pan smoothly.

Equipment

Large skillet with lid (10–12 inches recommended)
Measuring cups and spoons
Wooden spoon or spatula
Knife and cutting board
Strainer or bowl for soaking rice

Flavor build

This recipe layers flavor by starting with aromatic ginger and lemongrass, then browning the ground beef, and finally simmering in coconut milk and broth so the rice finishes tender and infused with the sauce. Fresh basil and lime juice or rice vinegar brighten the finished dish, balancing the richness of coconut milk and beef.

Step-by-step instructions

Prepare rice: Drain the soaked 2 cups white rice and set it aside while you heat the skillet.
Mix sauce: In a bowl or measuring cup, combine the 15-ounce can coconut milk, 2 Tbsp minced ginger, 2 Tbsp lemongrass paste, 3 Tbsp coconut aminos, 2 Tbsp lime juice or rice vinegar, and 1 1/4 tsp sea salt. Stir until smooth and set aside.
Heat oil and brown beef: Place a large skillet over medium-high heat and add 2 Tbsp avocado oil. Once the oil shimmers, add 1 lb grass-fed ground beef. Break the beef up with a spoon and cook until it is browned and no longer pink, about 5–7 minutes. Drain excess fat if your pan has a lot, leaving enough to coat the pan.
Add carrots: Add the 3 large carrots, peeled and chopped, to the skillet with the browned beef. Cook, stirring occasionally, for 2–3 minutes so the carrots begin to soften.
Add liquids and rice: Pour the prepared coconut milk mixture into the skillet, then stir in the drained 2 cups white rice. Add 1 2/3 cups beef bone broth or chicken broth. Stir everything to combine, scraping up any browned bits from the bottom of the pan.
Simmer covered: Bring the mixture to a gentle simmer, then reduce the heat to low and cover the skillet with a lid. Let it simmer for 10 minutes without lifting the lid; this allows the rice to start absorbing the liquid and soften evenly.
Add broccoli and red pepper: After 10 minutes, remove the lid and stir in the 1 large crown broccoli, chopped into florets, and 1/2 red bell pepper cut into matchsticks. Spread the vegetables evenly on top and replace the lid. Continue cooking over low heat for another 6–8 minutes, until the rice is tender and the vegetables are cooked but still bright and slightly crisp.
Finish with basil: Remove the skillet from heat. Add the 1 cup fresh basil, tightly packed, and gently fold it into the hot skillet so it wilts and releases its aroma. Taste and adjust seasoning if needed, adding a pinch more sea salt or a splash of lime juice for brightness.
Rest and serve: Let the skillet rest for 3–5 minutes with the lid off to let the sauce settle slightly. Serve spooned into bowls so each portion gets rice, vegetables, and saucy beef. Garnish with extra basil if desired.

Make-ahead and storing

This skillet stores well. Cool to room temperature within two hours, then refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat with a splash of broth or water to loosen the sauce, or microwave in short intervals, stirring in between. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Variations and swaps

Vegetables: Swap or add snap peas, zucchini slices, or baby corn if you like. Cut vegetables to similar sizes so they cook evenly.
Protein: If you prefer, ground turkey or a plant-based ground substitute can replace ground beef using the same amount.
Rice alternatives: Use jasmine or basmati rice for a fragrant finish. If using pre-cooked rice, stir it in at the end and heat through rather than cooking with the liquid.
Heat: Add a sliced Thai chili or 1/2 tsp crushed red pepper when sautéing the beef for a spicy kick.

Troubleshooting

Too watery: Simmer uncovered for a few more minutes to reduce the sauce, or mash some of the rice against the side of the pan to thicken it slightly.
Rice undercooked: If the rice is still firm after the listed time, add a few tablespoons of hot broth or water, cover, and simmer another 3–5 minutes until tender.
Flavor flat: Finish with additional lime juice or a pinch more sea salt to brighten and balance the coconut richness.

Serving suggestions

Serve this Basil Coconut Ground Beef Skillet with Vegetables and Rice straight from the pan for comfort-style family dinners, or plate it with a wedge of lime and extra basil for a more polished presentation. A side of quick pickled cucumbers or a crisp green salad complements the creamy coconut sauce nicely.

Nutrition snapshot (approximate)

Per serving (serves 4): Moderate calories from the coconut milk and beef, satisfying protein, fiber from the vegetables, and carbohydrates from the rice. Exact values will vary by specific ingredients and portion sizes.

Final notes

This Basil Coconut Ground Beef Skillet with Vegetables and Rice hits all the marks: aromatic herbs, creamy coconut, lean ground beef, and bright vegetables all in one pan. It’s weeknight-friendly, adaptable, and deliciously balanced—perfect for feeding a crowd or meal-prepping for the week.

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Basil Coconut Ground Beef Skillet with Vegetables and Rice

A fragrant one-pan skillet combining basil and coconut with ground beef, vegetables, and rice for an easy weeknight meal.

Prep Time15

Cook Time35

Total Time50

Servings: 4 servings

Ingredients

1 cup fresh basil tightly packed*
15 ounce coconut milk 1 can
2 Tbsp ginger minced
2 Tbsp lemongrass paste
3 Tbsp coconut aminos
2 Tbsp lime juice or rice vinegar
1.25 tsp sea salt
2 cups white rice soaked
2 Tbsp avocado oil
1 lb grass-fed ground beef
3 large carrots peeled and chopped
1 2/3 cups beef bone broth or chicken broth
1 large crown broccoli chopped into florets
1/2 red bell pepper cut into matchsticks

Instructions

Place the 2 cups of white rice in a bowl and cover with water; soak for about 1 hour, then drain and set aside.
Add the basil, coconut milk, minced ginger, lemongrass paste, coconut aminos, lime juice (or rice vinegar), and sea salt to a blender and blend until smooth; set the sauce aside.
Heat 2 Tbsp avocado oil in a large deep skillet over medium heat. Add the ground beef and sear 2 minutes on one side, then 2 minutes on the other; break into smaller pieces with a spatula.
Stir the soaked, drained rice, chopped carrots, prepared coconut basil sauce, and 1 2/3 cups broth into the skillet with the beef. Increase heat to bring to a boil.
Once boiling, reduce heat to low, cover, and simmer for 10 minutes.
Remove the lid, stir in the broccoli florets and red bell pepper matchsticks until well combined, then replace the lid and continue cooking another 10 minutes, or until most liquid is absorbed and vegetables are tender.
Fluff gently with a fork, adjust seasoning if needed, and serve hot.