Coconut Rice with Beef Stir-Fry J/F 05

[tbb113]

I made this for dinner tonight. It was a very good, quick weeknight dinner. I followed the recipe as written except that I don't measure when it comes to vegetables so I used one whole red pepper and 2 bunches of baby bok choy.

[Peggy]

We had this for dinner tonight also!:) When I started making it I was concerned that there wasn't any "sauce" for all the beef and vegetables. I almost made up my own at the last minute, but DH talked me into following the recipe as written. The only change was I decreased the chili sauce to 2 teaspoons (from 1 tablespoon). It actually was great the way it was. The coconut rice was a big hit at my house and it accompanied the stir-fry nicely.

Peggy

[tbb113]

I found that adding back in the meat and the accumulated juices is what created my sauce. If you didn't have accumulated juices, I'm not sure where the sauce would have come from either.

[Peggy]

Yes. As it turned out, there were plenty of pan juices. I just did a double take as I read the recipe before starting the preparation. It didn't fit the standard formula for stir-fry recipes.:)

Peggy

[jazzcat]

I'll have to check this recipe as my friend was telling me about a wonderful coconut risotto she had....this reminded me of that. I have yet to make a 'good risotto'......rice is easier. :D

Although.......I'd like to attempt risoto, once again.

Beth

[Kismet]

I made this for dinner last night and thought it was quite good - creamy rice, spicy beef, crunchy veggies. It seemed like there was a lot of liquid for cooking the rice, so I upped the rice to about 1 1/2 cups and cooked it in my rice cooker - it turned out perfectly. I also used more veggies than the recipe called for (since I wanted to use up my bok choi), so I used 1 1/2 times the chili paste, as well.

[kimmer99]

I made this for dinner last night and really enjoyed it. Though I'm not sure if I used Bok Choy or Napa Cabbage. The signs on the shelves in the produce section said one thing, while the names on the ties around the vegies said another. Either way it was good and I will make it again, perhaps upping the veggie content a bit.

Does anyone know if I could make this using brown rice instead? Do I need to increase the liquid?

[Andrea_2]

Originally posted by Peggy
When I started making it I was concerned that there wasn't any "sauce" for all the beef and vegetables. I almost made up my own at the last minute, but DH talked me into following the recipe as written.

We had the same problem with the sauce, only my DH was the one wanting to add sauce (he even got a bottle of stir-fry sauce out of the fridge), but I talked him into trying it as written. It still seemed very very dry though, and stuff did start turning pretty black on the bottom of the pan so I did add a little extra sesame oil (maybe a teaspoon or so). I thought it ended up being quite tasty in the end though.

[HRJ]

Bringing this thread back because I made this for dinner tonight -- I had some lovely red peppers and bok choy from the farmer's market.

My, was this yummy! Fairly quick and easy for a weeknight dinner -- I have a feeling this will definitely become a repeater. The rice was terrific -- I used the proportions called for in the recipe, and it came out perfectly. For my tastes, I would increase the garlic/chili sauce, but DS doesn't like food that's too spicy, so I'll probably leave it as it is.

Glad I discovered this one.

Helene

[lindrusso]

Thanks for bumping this one back up. Looks yummy.