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.
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.
Equipment
- large deep skillet with lid
- Blender
- Measuring Cups and Spoons
- Spatula
- fine-mesh strainer (for soaked rice)
Notes
- I use one 2-ounce package of fresh basil.
- Soaking the rice shortens cooking time and improves texture.
- Use either beef bone broth or chicken broth interchangeably.