Ingredients
The following ingredients have 4 Servings
- 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 (we used Spice Islands brand)
- 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 sauve
- 1 tablespoon packed brown sugar
- 1/2 tablespoon lime juice
- fresh cilantro, for topping
- toasted sesame seeds, for garnish
Instruction
- 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.
