via Edesia's Notebook adapted by me
Ingredients:
1¼ cups rice
1 (13.5 oz.) can coconut milk
¾ cup water
½ tsp salt
2 tbsp soy sauce
1 tsp sugar
½ tsp red pepper flakes
¼ cup water
1 tsp cornstarch
1 tbs vegetable oil
3 garlic cloves, grated
1 lb. ground beef Directions:
In a medium saucepan, combine rice, coconut milk, water, and salt. Cover and bring to a boil; reduce to a simmer, cover, and cook until rice is tender and liquid has been absorbed, about 25 minutes.
When rice is almost done, combine soy sauce, sugar, red pepper flakes, water, and cornstarch in a small bowl; stir until cornstarch is dissolved and set aside. Heat a cast-iron skillet or wok over high. Add oil and heat; add garlic. Cook, stirring constantly, 15 seconds. Add beef and cook, breaking up meat with a wooden spoon, until completely browned, about 4 minutes. Turn heat to high and add seasoning mixture. Cook 30 seconds, then turn heat down to low. Serve immediately over coconut rice.
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