Clean Thai Beef and Lemongrass Rice
•Rice (1 cup)
•Coconut milk (1 cup)
•Water (1 cup)
•Fresh Lemongrass (2 sticks, chopped)
•Carrots (2, shredded or chopped)
•Peppers (2 – red work well)
•Chilli pepper (to taste – we chopped 2 up)
•Honey (1/2 teaspoon)
•Coconut Oil (1 tablespoon)
•Lime (1 for juice, 1 for serving)
•Garlic (2 teaspoons, Lazy chopped garlic)
•Ginger (to taste – We used both Schwartz and Lazy ginger and added approx a teaspoon of both)
•Salt and Pepper (to taste)
•Soy Sauce (2 tablespoons)
Boil the coconut milk and water to boil in a pan. Add the rice and lemongrass. Mix and place the lid on the pan leaving it to heat on a very low setting for ten minutes.
Turn the heat off (or on level 1 for an induction hob) and let the rice sit for 15 minutes. (Leave the lid on for the entire time.)
Whilst the rice is cooking, add the carrots, peppers, chilli pepper, honey, lime juice and Soy sauce to the beef mince and once tossed, allow it to rest in a bowl.
Add the coconut oil to a pan or wok. Once hot, add the garlic and ginger and cook for a few seconds. Add the beef and season with salt and pepper.
We cooked the mince until it was crispy/brown and added more Soy sauce.
Once the rice is cooked, remove the lid and fluff the contents with a fork before dishing up!