Crispy Beef Coconut Rice Food

MONGOLIAN BEEF

Steps:

• Slice your steak into strips, pat dry, place into ziploc bag. Add cornstarch, 2 Tbsp soy sauce and 2 Tbsp hoisin sauce to the bag, seal tightly, and smoosh around until the meat is coated. Let rest for 10 minutes.
• Heat 2 tsp. vegetable oil in small saucepan over medium low heat. Add ginger, and garlic, cook for 20 seconds, then add 1/2 cup soy sauce and 1/2 cup water.
• Dissolve brown sugar into sauce and bring to a boil. Boil gently for 2-3 minutes until it starts to thicken. Set aside to keep warm.
• Heat 1 cup of vegetable oil over medium heat. Add beef and saute for 30 seconds - 1 minute per side. It doesn't matter if the beef isn't finished cooking yet, it'll continue to cook in the remaining steps.
• Remove beef to drain on a paper towel. Drain oil from pan.
• Place pan back on medium heat and slide your beef back in. Cook for 1 minute.
• Add your sauce to the pan, cook for 1 minute. Add green onions, cook for 20 seconds.
• Remove beef and onions to serving platter and reserve sauce in a bowl for drizzling over the meat.

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.

THAI COCONUT BEEF

Steps:

• Sprinkle beef with salt and pepper. Place beef and pepper slices in a 5-qt. slow cooker. In a bowl, whisk coconut milk, beef stock, peanut butter, curry paste, soy sauce, honey and ginger; pour over meat. Cook, covered, on low 7-8 hours or until meat is tender., Remove beef; cool slightly. Skim fat from reserved juices. Shred beef with 2 forks. Return beef to slow cooker; stir in snap peas. Cook, covered, on low 45-60 minutes longer or until peas are crisp-tender. Stir in cilantro. Serve with rice and, if desired, toppings of your choice. Freeze option: Place cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary.