Jen's Beef and Rice Thai Dish

Jen taught us how to make this dish in college, but I've forgotten the secret ingredient. I remember it being a red powder bought at an Asian market, but not sure which one! For now, I substitute it with Sambal Sauce. Appliances needed: pressure cooker and wok.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Rinse two cups of the jasmine rice to remove excess starch.

Step 2

Pour two (2) cups of water into the instant pot, and add the rice.

Step 3

Seal the pot, and cook on its white rice setting. Typically four (4) minutes on normal pressure.

Step 4

When finished, allow it to depressurize on its own for ten minutes. Then release the pressure valve.

Step 5

Fluff the rice, and it's ready to serve!

Step 6

While the rice is cooking, brown beef in a wok

Step 7

While beef is browning, dice the red onions, and cut up the cilantro.

Step 8

Drain the beef of its grease. You can keep some for taste, but not too much. The fish sauce will add additional fat and salt.

Step 9

Put the beef back in the wok, and set the temperature to medium-low.

Step 10

Add fish sauce, lime juice, and optionally sambal sauce for spice. Add all to taste.

Step 11

Fold in the onions and cilantro. The intent is not to cook them, but simply incorporate them into the dish. You want the onions to remain crispy, and the cilantro green.

Step 12

Serve the beef over rice in a bowl, and eat immediately!

Step 13

You can store the dish exactly how you'd serve it. Rice on bottom with the beef on top. Divide into serving sizes for quick meals.

Step 14

To reheat, simply put in a microwave. Onions will become translucent, but the taste should be just as great.