You might have enjoyed a dish like this with similar components, but this one has the edge in the all-important flavor category. The rice cooks in coconut milk -- the thin kind you drink, not the one that's thick and canned and more caloric.
The emphasis is also on fast: Quickly seared beef, quick dressing and quickly pickled red onion go into the mix, along with a bright chile pepper and loads of fresh mint and cilantro. The steak called for here is sirloin tip, aka flap meat or bavette. But flank steak or London broil can work as well. A bowlful offers tastes of salty, sweet and bright heat. Not bad for a weeknight endeavor.
Coconut Rice and Thai Beef
1/2 cup PLUS 1 tablespoon jasmine or other long-grain white rice
1/4 teaspoon salt, plus more as needed
7 ounces coconut milk (from a refrigerated carton, not full-fat from a can; see note)
3 tablespoons plain rice vinegar
2 teaspoons sugar, plus a pinch for the dressing
2 tablespoons water
1/4 medium red onion OR 1/2 small red onion
1 (7-ounce) piece flap meat/sirloin tip, about 3/4-inch thick (also called bavette)
Sunflower oil
Ground black pepper
1/2 small bunch basil (Thai basil preferred)
Leaves from 4 to 6 sprigs cilantro
For the dressing:
1 Thai (bird's-eye) chile pepper
1 clove garlic
1/2 lime
1 tablespoon fish sauce
Combine the rice, a pinch of salt and the coconut milk in a small saucepan over medium-high heat; once the mixture comes to a boil, reduce the heat to medium and cook for 10 to 15 minutes, until tender and the liquid has been absorbed. Turn off the heat, cover and let the pot sit for 10 minutes.
Meanwhile, in a medium bowl, stir together the vinegar, sugar, the 1/4 teaspoon of salt and the water. Cut the onion into very thin slices, then add to the bowl, making sure they're submerged.
Heat a cast-iron skillet or grill pan over high heat. Rub the steak with a little oil, then season lightly with salt and pepper. Add to the pan and cook for about 2 minutes on each side, so the steak is pink at the center (medium-rare; 145 degrees on an instant-read thermometer). Transfer to a cutting board to rest.
Uncover the rice and fluff with a fork. Re-cover the rice.
Drain the onion slices and discard all but 2 tablespoons of the liquid. Place the reserved liquid in a large liquid measuring cup.
Stem and seed the chile pepper, then cut crosswise into very thin slices; add to the cup with the reserved liquid. Crush and mince the garlic and add to the cup. Squeeze a tablespoon of juice from the lime half, then add the sugar and fish sauce, stirring to incorporate.
Coarsely chop the basil and cilantro leaves. Uncover the rice; add those herbs to the rice, then pour the dressing over and toss gently to incorporate.
Cut the meat into thin slices or bite-size chunks, as you like.
Divide the dressed rice and meat between individual bowls. Top each portion with some of the quick-pickled onion. Serve warm, or at room temperature.
Makes 2 servings.
Note: Look for an unflavored coconut milk beverage in the refrigerated case at the grocery store.
Recipe adapted from Posh Rice: Over 70 Recipes for All Things Rice by Emily Kydd (Quadrille, 2017)
Food on 03/15/2017