20 Minute Thai Basil Beef and Lemongrass Rice Bowls.

Ingredients

• Carrots

  Raw

  1 cup grated or 110g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Grape tomatoes

  Red, ripe, raw, year round average

  ½ cup, chopped or sliced or 90g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Sesame oil

  Salad or cooking

  2 tbsp or 27g

• Lime juice

  Raw

  2 tbsp or 30g

• Rice wine vinegar

  1 tbsp or 15g

• Fish sauce

  Ready-to-serve

  1 tbsp or 18g

• Honey

  2 tsp or 14g

• Ground beef

  70% lean meat / 30% fat, raw

  1 lb or 453g

• Garlic

  Raw

  4 cloves, minced or 12g

• Ginger root

  Raw

  1 tbsp or 6g

• Pepper

  Spices, black

  1 dash or 0.1g

• Soy sauce

  Regular sodium, Shoyu

  ⅓ cup or 85g

• Chili sauce

  Peppers, hot, immature green, canned

  ⅓ cup or 82g

• Basil

  Fresh

  2 cup leaves, whole or 48g

• Sesame seeds

  Seeds, whole, dried

  1 tbsp or 9g

Directions

1. 1. To make the salad. Combine all ingredients in a bowl. Toss well and set aside.2. To make the beef. In a large skillet, cook the beef with black pepper over medium heat, breaking up the meat as it cooks until browned, about 5 minutes. Add the garlic and ginger and cook another minute. Add the tamari, sweet Thai chili sauce, and 1 cup of fresh basil. Bring the mixture to a simmer and cook until the sauce coats the beef, 3-5 minutes. Remove from the heat and stir in the remaining basil. 3. Divide the rice and beef between bowls. Add the salad to the bowl. Top with peanuts, sesame seeds, and fresh basil. Enjoy!
2. Lemongrass Rice
3. 1. Add 1 can coconut milk and 1/3 water to a medium-sized pot. Bring to a low boil. Add in 1 1/2 cups jasmine rice and 1 tablespoon lemongrass paste. Stir to combine. Place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely. Let the rice sit on the stove, covered, for another 15-20 minutes (don't take any peeks inside!). 2. After 15-20 minutes remove the lid and fluff the rice with a fork. Note that rice can cook differently for everyone, this is just what works for me.
4. (source: https://www.halfbakedharvest.com/20-minute-thai-basil-beef-lemongrass-rice-bowls/)