I love a good rice dish, and I love spicy beef so this recipe sounded like something I would enjoy. I just received my order from the Asian Food Grocer and was excited with all my Asian ingredients and my lovely chopsticks. One of the items I purchased was Jasmine rice. I modified the recipe, which was on the back of the rice package by tweaking the seasoning, adding more vegetables and using lean beef.
Spicy Thai Beef and Jasmine Rice
Gina's Weight Watcher Recipes
Servings: 5 • Serving Size: 1 cup • Calories: 257 • Points: 4.5
- 3/4 lb 95% lean ground beef
- 1/2 onion, chopped
- 6 green onions, chopped
- 2 cloves garlic, minced
- 1/2 tsp crushed red pepper
- 3 carrots thinly sliced
- 1/2 red bell pepper, chopped
- 1 cup Jasmine Rice
- 2 tbsp soy sauce (plus more to taste)
- 1 tsp Asian fish sauce
- 1/3 cup fresh chopped cilantro
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15 comments:
Thanks for this recipe Gina! I can't wait to try it out!
I love recipes that use ground beef and aren't lame. This looks wonderful!
Wow !! thats a wonderful one. Never had before.
when does the rice come into the picture??
When you add the water. You must have overlooked it.
Oops! I did!! Thanks!
That's ok! I thought I may have forgotten to write it! Wouldn't be the first time :)
Jasmine rice is so lovely and delicate. This recipe looks like a winner.
This looks great, but how do you simmer it for 20 more minutes after the water has evaporated?
Rice cooks with steam. Whenever I make rice, I let it boil down to the water just skims the top, then I cover it and reduce the heat to the lowest setting. Also, make sure your rice pot is thick so it doesn't burn.
OK, so I made this 2 nights ago, as I had every ingredient in the house. I really enjoyed it - but I couldn't help but get the odd feeling that I've eaten it, or something just like it, before. Yesterday afternoon, it hit me: this tastes like a cross between my mom's stuffed pepper filling and another recipe we ate when I was growing up called simply "Spicy Beef". So, last night I took the leftovers, added a little water and soy sauce, stuffed it into hollowed out green peppers, covered and baked. Perfect! The peppers added more bulk without affecting the points value, too. It would probably be great stuffed into zucchini like one of my other favorite recipes of yours.
@Patrick, what an awesome idea! Yes, you are right. It's like the filling for stuffed peppers with an Asian kick!
AFG has so many good products to try, and you really spiced up Jasmine rice with this recipe.
I made this last night, and I'm trying to figure out what went wrong. First off, my pot must not have been thick enough, as the bottom layer burned (but not terribly). The dish just didn't really have much flavor...I have to use Australian beef (I'm in Singapore), and I can't get fresh cilantro, so I substituted dried cilantro from my spice rack.
Any thoughts/suggestions?
As for flavor, maybe it needed more soy sauce? Not sure. But yes, if you don't use a thick pot to make the rice chances are it will burn. Also, the heat should be on very low when it is covered. Sorry this didn't work out for you. Rice is tricky.
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