Creamy Beef & Broccoli over Rice
- 2 cups brown basmati or jasmine rice
- 4 cups water
- 1 tablespoon extra virgin olive oil
- 2 pounds grass-fed ground beef
- 1 onion, diced
- 1 pound fresh or frozen broccoli florets and trimmed stems
- 1 14-ounce can coconut milk
- 14 ounces water (use the coconut milk can)
- 1/4 cup nutritional yeast
- 2 teaspoons sea salt
- 1/4 teaspoon black pepper
Put rice, 4 cups water and olive oil in a 4 quart pot. Bring to boil, cover and reduce heat to low. Let rice cook undisturbed for 50 minutes to 1 hour. Turn off heat and keep covered.
Meanwhile, brown ground beef in 6 quart stockpot over medium to medium-high heat, keeping it chunky. Drain. Add onions and let saute over medium heat until softened. Add coconut milk, 14 ounces of water, nutritional yeast, salt and pepper. Incorporate gently. Add broccoli. Bring to a gentle boil, then turn down heat, cover and let simmer for 6 to 8 minutes, until broccoli is tender, but still bright green (don't overcook the broccoli). Turn off the heat. Taste the sauce and adjust seasonings if necessary.
Spoon rice into bowls and top with the creamy beef and broccoli mixture.
© Copyright 2006 by Wardeh Harmon
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Bummer! I wanted to make this tonight, but I don’t have coconut milk or nutritional yeast. Oh well, I can look forward to it later in the week after I go shopping.
Thanks, Michelle. I hope that when you are able to get the ingredients, your family enjoys this meal
great recipe! only problem was i couldn’t get my mixture thick enough. Still tasted great though!. thanks!
Brandon, I am glad you tried out the recipe. If you would like it a little thicker, reserve some of the coconut milk and whisk it together with a tablespoon or two of arrowroot powder. After the broccoli is tender, pour the reserved coconut milk/arrrowroot powder mixture into the pot and stir gently to incorporate. When it begins to boil, turn off the heat.
Wardeh,
I just did a google search for creamy beef & broccoli, and your blog was the first link that came up! lol, I thought, how cool is that! Anyway, I might have to try this out if dh is all for coconut milk. Might have to make it without telling him what is in it, just to see if he likes it first. lol
I just googled “coconut milk beef and broccoli” b/c I had some mea that was goign to go bed if I didn’t use it (grass fed of course!) and some coconut milk. I came ot your recipe and figured I didn’t have much to loose.
the only thing I changed was I didn’t have an onion and i used chipped steak instead of ground beef. I just had to tell you how incredibly good it was! I cant believe it had so much flavor and so few seasonings! I love it and it’s on my top 5 lists of favorites. I’m excited b/c it’s not often I find a nice mild dish I can make with coconut milk and ground beef!
thanks!
p.s. we didn’t have rice and i’m on an low yeast/carb diet right now so I just ate it without it. and like I said, I didn’t think it was missing anything (aside from maybe an onion)
Wow! I’m so glad the recipe came in handy and that you liked it so much! It is one of our favorites, too. We haven’t had it for awhile so I think we’d better revisit it.
Thanks for sharing your success with me. I really appreciate your comments.
Hi Wardeh
I made this last night and I liked it…but w/o the nutritional yeast. what does that do? flavor? texture? i will say it was a ‘bit’ bland but i could add some spices next time. (DH and I both liked it though- DH added Franks Hot sauce LOL! of course he puts that or BBQ sauce on everything!) It did curve my craving for chinese food- I’ve been wanting some FOREVER….other than my ‘typical’ veggies stir fry which gets tiring. Have you ever done coconut milk w/ chicken? I am going to fool around w/ coconut milk the next time I make stir fry.
I haven’t done coconut milk in a stir-fry, I don’t think. It sounds good! The nutritional yeast gives a creamy texture and a cheezy flavor. It is really good. I think not to use it would make the flavor bland, so good thing your husband had his handyhot sauce.
I made this last night and found the sauce way too runny- it seemed more like soup. I will definitely thicken it up last time. I also found the sauce so flavorful and yummy when I tried it by itself but when poured over top of my rice, I could hardly taste it at all. I was wondering if it is necessary to add so much water? Would that change the taste much? I was thinking maybe it would make it more flavorful although I’m worried that maybe doing so would make it taste too much like coconut and I’d lose the flavor that I really liked. I am just not sure how to make the flavor stronger so that I can really tasted when I eat it over the rice.
Renee – I know what you mean, I think. Here’s what I’d suggest – use 2 cans of the coconut milk and thicken it with arrowroot powder, or use 1 can and thicken with arrowroot powder. You could also increase the salt and pepper. This is one of our favorite meals and I suppose we do like a runnier sauce (that way it covers more of the rice). But I know that is personal preference and certainly upping the seasonings and thickening the sauce will concentrate the flavor more. Thanks for letting me know how this went for you – I hope by next time it is perfect!