Contents of your meal kit:
beef
koren bbq marinade
shredded coconut
butter
jasmine rice
coconut milk
scallion
pineapple
red bell pepper
cabbage cups
secret sauce
Cookware needed: small/medium saucepan, small bowl, outdoor grill/grill pan
Finishing steps:
- Combine beef with korean bbq marinade in a mixing bowl or the bag it came in. Set aside.
- Measure water for rice (see note). In a dry saucepan over med-high heat, toast shredded coconut, until just golden brown, stirring frequently and watching closely so not to burn. Immediately transfer to a small bowl.
- Using the same saucepan, melt butter over high heat. Add rice and toast about 2 minutes, stirring frequently. Next add a pinch of salt, coconut milk and water. Bring to simmer, stir once, cover and reduce heat to low. Simmer 15 minutes, then remove from heat, keep covered and let rest for 5 more minutes. When done, use a fork to fluff the rice, then sprinkle with toasted coconut. Continue with next steps while rice is cooking.
- Heat grill to high heat. Thinly slice scallion, set aside.
- Remove beef from marinade and grill about 2-4 minutes per side or until done to your liking. On the other side of the grill, cook pineapple slices and red pepper just until they begin to caramelize and start to show grill marks.
- When beef is done, chop into bite size pieces. Slice bell pepper.
- Serve anyway you like…here are two suggestions:
- (Option 1) Fill cabbage cups with beef, scallion and peppers, drizzle with secret sauce, serve rice and pineapple on the side.
- (Option 2) Chop pineapple into bite size pieces, and set all of the ingredients out on the table for a design-your-own-taco-situation. You can choose to enjoy rice and pineapple on the side, or add it to the cabbage cups.
Note: When recipe calls for water use the following: 2/3 cup for 2 portions, 1 1/3 cups for 4 portions, 2 cups for 6 portions.