Spicy Thai Beef & Rice

I found this recipe on the back of a Jasmine White Rice package and always wanted to know how to make some good Thai Rice so I tried it. Glad I did. Really easy and became a staple meal in college. You can substitute or add items to your liking. A great way to clean out the fridge before going for the next trip to the grocery store.

• Ready In: 55 mins
• Serves: 4
• Yields: 4 1 1/4 cups each

Ingredients

• 3⁄4 lb  90% lean ground beef
• 1  medium onion, chopped
• 1  garlic clove, minced
• 1⁄2 teaspoon crushed red pepper flakes
• 2  carrots, thinly sliced
• 3⁄4 cup white rice
• 2  tablespoons soy sauce
• 1 1⁄2 cups water
• 1⁄3 cup  chopped fresh mint leaves
• 1⁄3 cup  chopped fresh cilantro

Directions

1. Heat large frying pan over high heat. Add beef; stir-fry 3 to 4 minutes or until browned. Add onion, garlic and crushed red pepper; stir-fry 1 minute longer. Mix in carrots, rice, 1 1/2 cups water and soy sauce. Bring to a boil. Reduce heat to low. Cover and simmer 20 minutes, or until liquid is absorbed. Mix in mint and coriander. Remove from heat. Let stand covered 10 minutes before serving.