One of the better recipes we have had in a long time. Chris even used the sweet sticky rice instead of our normal stable of brown rice. It was flavorful, light, and memorable. Definitely a meal you could even make once a week. The next time we make it I want to make it with flank steak. We used skirt steak this time and we have a different flank steak recipe where the steak almost melts in your mouth. I would like to see how this recipe would compare. Oh, and it did not take us 6 hours to make.
Coconut Beef & Broccoli Rice Bowls [From Love & Olive Oil]
Yield: 4 servings
Cook Time: 30 minutes
Total Time: 6 hours
- 1 1/2 cups sweet sticky rice*
- 1 1/2 cups water
- 3/4 cup coconut milk
- 3 tablespoons coconut oil
- 1 pound flank, flat iron, or skirt steak, thinly sliced
- 1 tablespoon Thai seasoning
- 1 shallot, minced
- 3 garlic cloves, minced
- 2 teaspoons finely grated fresh ginger
- 1 large head broccoli, cut into small florets (about 3 cups florets)
- 1 cup coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon packed brown sugar
- 1/2 tablespoon lime juice
- fresh cilantro, for topping
- toasted sesame seeds, for garnish
- Combine rice with 1 1/2 cups cold water; cover and refrigerate for 6 to 8 hours. Pour rice and any remaining liquid into a saucepan. Stir in coconut milk and bring to a boil over medium heat. Cover and reduce heat to medium-low; simmer for 10 minutes, or until rice is tender and liquid is absorbed. Remove from heat; keep covered and let stand for at least 5 minutes.
- While rice is cooking, toss sliced steak with Thai seasoning until evenly coated.
- Heat 1 tablespoon coconut oil in a large skillet or wok over medium-high heat. When pan is very hot, add 1/3 of sliced beef, spreading into a thin layer. Saute for 1 to 2 minutes per side or until beef is starting to brown but still slightly pink the middle. Transfer to a plate. Repeat with remaining beef, adding more coconut oil to the pan as needed.
- Return skillet to heat. If necessary, add a bit more oil, but the residual drippings from the beef should be enough. Add shallot, garlic, and ginger and saute until fragrant, about 30 seconds.
- Add broccoli and cook until bright green, 2 to 3 minutes. Add coconut milk, soy sauce, sugar, and lime juice and simmer for 2 to 3 minutes or until broccoli is tender and sauce is thickened and reduced. Add beef and cook, stirring to coat evenly with sauce, until heated through.
- Divide rice among 4 serving bowls. Top with beef broccoli mixture, then sprinkle with fresh cilantro and sesame seeds and enjoy.