Thai Beef Bowls

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

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