Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
Spicy Thai Basil Beef Bowls
Cook Time:
10
minutes
minutes
Total Time:
20
minutes
minutes
Servings:
6
Calories:
309
kcal
Calories:
309
kcal
|
Carbohydrates:
32
g
|
Protein:
19
g
|
Fat:
11
g
|
Fiber:
2
g
|
Sugar:
3
g
US Customary
-
Metric
Ingredients
For the Beef
1
tablespoons
Vegetable Oil
5
Garlic Cloves
thinly sliced
1
tablepoon
julienned ginger
2
Dried Red Chilis
1
cup
Sliced Onions
1
pound
Lean Ground Beef
1
tsp
Kosher Salt
1
tsp
Ground Black Pepper
1
cup
Basil leaves
divided
1/4
cup
Water
or chicken broth
1
tablespoons
Soy Sauce
1
teaspoon
Splenda
or sugar
2
tablespoons
fresh lime juice
divided
1
teaspoon
Sesame Oil
For the Rice
1
cup
Jasmine Rice
rinsed and drained
1
cup
Water
1/2
teaspoon
Kosher Salt
For the Salad
1
Carrots
julienned or coarsely grated
1
cucumber
peeled and julienned or coarsley grated
1/4
cup
White Vinegar
1/2
tsp
Kosher Salt
1/2
teaspoon
Splenda
or sugar
Instructions
For the Rice
Rinse rice and place rice, water and salt into a heat safe pot that will fit inside your pressure cooker.
Cover this pot with foil or a
silicone lid
For the Beef
Turn your Instant Pot to Sauté high, and when it is hot, add oil. When the oil is shimmering hot, add ginger, garlic and chilis and sauté 30 seconds.
Add sliced onions and sauté 1 minute
Add in ground beef and break up lumps. Don't worry about cooking it at this point. Just make sure it's not going to cook as one big lump of meat.
Add 1/2 cup of chopped basil leaves (add more if you like basil, just leave enough to add some fresh leaves at the end).
Add all the other beef ingredients and mix well.
Place a steamer rack on top of the beef.
On the rack, place the covered rice pot.
Cook on high pressure for 4 minutes and allow it to release pressure for 5 minutes. Release all remaining pressure.
For the Salad
While the rice and beef are cooking, julienne the carrots and cucumbers, and mix with vinegar, sugar and salt. I added red pepper flakes to mine.