Thai Beef Bowls

Rinse the rice until the water runs clear.
1 cup Jasmine rice
Bring water and coconut milk to a boil in a medium saucepan and add rice. Cover and turn to medium-low heat for 15 minutes.
14 ounces coconut milk, ¾ cups water
Remove from the heat for 10 minutes, then fluff with a fork.

Meanwhile, in a large skillet, brown the beef for about 4 to 5 minutes, then remove from the pan and set aside. Drain any excess grease.
1 pound ground beef
Add the chopped peppers to the pan with a tablespoon of olive oil. Saute for 4 to 5 minutes. Add garlic paste and saute for 1 additional minute.
1 red bell pepper, 1 tablespoon olive oil, 2 tablespoons garlic paste
In a small bowl, whisk together the soy sauce, lime juice, chili sauce, brown sugar, and cayenne pepper, if using.
¼ cup low sodium soy sauce, ¼ cup lime juice, 1 tablespoon light brown sugar, 1 teaspoon cayenne pepper, 2 teaspoons Thai chili sauce
Add the soy sauce mixture and the cooked beef to the peppers and garlic. Cook for 2 to 3 minutes until the liquid evaporates.
Add the chopped basil and stir for 1 minute.
1 cup fresh basil
Remove from heat and add the grated carrots.
1 carrot
Serve over the rice and garnish with red pepper flakes, scallions, and quartered cucumbers.
Red pepper flakes, Cucumber, Scallions