Lindsay Landis and Taylor Hackbarth

Coconut Beef Stir-Fry Rice Bowls

For all the thought and planning we put into the holiday meals, we put surprisingly little effort into the before and after, often throwing together mishmashed cheese plates or frozen pizzas, or simply ordering out. In our house it’s no different. In fact, we’ve been known to eat waffles and popcorn on the night before Thanksgiving.

Because after you’ve decked the halls, trussed the turkey and cleaned the bathrooms, my guess is that ordering Chinese takeout has probably crossed your mind. More than once, even. You’re not alone in that fact. Perhaps that’s why the nights before Thanksgiving, Christmas and New Year’s happen to be some of the busiest nights of the year for takeout delivery drivers.

But why not keep it in-house this year and whip up this quick and flavorful coconut beef stir-fry. The thin slices of steak practically melt within a savory coconut broth spiked with soy sauce and lime. Served over a generous bowl of white rice, it makes for a hearty and satisfying meal.

This is also one of those recipes that can easily be modified to suit personal tastes. Replace the beef with chicken or tofu. Swap in asparagus or pea pods for the broccoli. Fill your bowls with brown rice or rice noodles even.

And while your meal won’t come with fortune cookies, just pretend yours reads something like, “Your heart is full. And so is your stomach.”

Coconut Beef Stir-Fry Rice Bowls


  • 3 tablespoons canola oil
  • 1 pound skirt, flat iron or flank steak, thinly sliced
  • 1 tablespoon Spice Islands® Thai Seasoning
  • 1 shallot, minced (about 1 tablespoon)
  • 3 cloves garlic, minced
  • 2 teaspoons minced ginger
  • 2 teaspoons Spice Islands® Cilantro
  • 1 medium head broccoli, cut into bite-sized florets (about 3 cups)
  • 1 cup canned coconut milk
  • 2 tablespoons soy sauce
  • 2 teaspoons raw, natural or brown sugar
  • 1 tablespoon fresh lime juice
  • 2 cups cooked white or brown jasmine rice
  • Spice Islands® Sesame Seeds, for garnish
  • Fresh cilantro, for garnish


  1. Preheat oil in a large, nonstick skillet or wok over medium-high heat. Toss steak slices with Thai seasoning. Working in batches, cook steak slices for 60 to 90 seconds per side or until medium-rare and just beginning to brown. Transfer to a plate and repeat with remaining steak. Set aside.
  2. Reduce heat to medium. Add shallot, garlic, ginger and cilantro, and stir until fragrant, about 30 seconds. Add broccoli florets and cook for 2 to 3 minutes or until bright green and still crisp-tender. Add coconut milk, soy sauce, sugar and lime juice, and simmer for 2 to 3 minutes or until broccoli is tender. Add steak slices and simmer for an additional 2 to 3 minutes or until steak is cooked through.
  3. Divide rice among serving bowls. Spoon steak and broccoli mixture over top, followed by a sprinkling of sesame seeds and a few fresh cilantro leaves.
Lindsay Landis and Taylor Hackbarth

About Lindsay Landis and Taylor Hackbarth

Husband and wife team LINDSAY LANDIS and TAYLOR HACKBARTH are entrepreneurs by day, running a web and graphic design business out of their home in Nashville, Tennessee. By night they cook, bake, and eat all manner of delicious things. Their food blog, Love & Olive Oil (, chronicles their culinary adventures in and around the kitchen. Lindsay is the author of The Cookie Dough Lover's Cookbook (June 2012, Quirk Books), and their next book, a joint endeavor entitled Breakfast For Dinner, is set to be published in February of 2013.
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