Thai Beef and Lemongrass Rice Bowl

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

Ingredients

1lb ground beef
1 tablespoon fresh ginger, minced
2 garlic cloves, minced
1 stalk lemongrass, tough outer leaves removed, finely chopped
1 thai chile, thinly sliced
¼ teaspoon kosher salt
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon light brown sugar
juice from 1 lime, plus extra for garnish
chopped scallions and thinly sliced carrots for garnish
1 cup uncooked jasmine rice

Instructions

Prepare the jasmine rice according the packages directions.
In a skillet over medium heat, drizzle 2 teaspoons of avocado or grapeseed oil and add the ginger, garlic and lemongrass. Saute for about 1 minute then add the sliced thai chile.
Add the beef and break it up into small pieces, combing it with the ginger, garlic, lemongrass and chile. Season with kosher salt. Cook until the beef is browned and no longer pink throughout.
In a small bowl whisk together the fish sauce, soy sauce, brown sugar and lime juice.
Pour the sauce over the browned beef and cook for about 3-4 minutes or until the beef has mostly absorbed the sauce and it’s thickened up a bit in the pan.
To serve divide the rice between 4 bowls and top with the beef. Finishing with chopped scallions and sliced carrots with a slice of lime on the side.

From girlinthelittleredkitchen.com