Asian Beef and Rice Bowls
Ingredients
- 1 cup long-grain white rice
- ¾ lb ground beef
- 1½ Tbsp gluten-free red curry paste (such as Thai Kitchen)
- ¾ cup coconut milk
- ⅛ tsp ground cinnamon
- ½ English cucumber, thinly sliced
- ½ (10-oz) pkg angel hair coleslaw (about 2½ cups)
- 1 jalapeño pepper, thinly sliced (see Note)
- 2 Tbsp fresh cilantro leaves
Instructions
- Cook rice according to package directions.
- Meanwhile, cook beef in a large skillet over medium heat until browned and crumbly; drain and return to skillet. Add curry paste; cook, stirring, 2 minutes. Stir in coconut milk and cinnamon; bring to a boil, reduce heat, and simmer 15 minutes.
- Divide rice among 3 shallow bowls. Top with meat mixture, cucumber, coleslaw, jalapeño, and cilantro.
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