Rice and Peanut Sauce

I’ll often make a Nasi Goreng type dish and top it with this tasty peanut sauce and a little cilantro to garnish, making a simple and flavorful Indonesian dish that is quite economical (and makes my rice-loving hubby happy). The rice dish can be make with or without the sauce, and to save time I will usually omit the ginger, garlic and extra seasonings to the vegetable rice dish if using the peanut sauce.

Rice Dish:
1-2 c uncooked rice
1/2 lb ground beef
2 Tbsp coconut oil
1 small onion
2 medium carrots, chopped
1 stalk celery
2 cloves garlic, minced
1/2 tsp grated ginger
1/2 medium green cabbage, chopped
1/2 c green peas, defrosted
squirt of lime juice (about 1/2 tsp)
dash of Tamari (or soy sauce)
1-3 tsp sambal oelek (optional, adds some heat)
Peanut Sauce:
1 c coconut milk
3/4 c natural peanut butter
1 Tbsp soy sauce (we use Tamari)
1 1/2 – 2 Tbsp honey
1 1/2 – 2 Tbsp lime juice
3 cloves garlic, minced
1 tsp grated ginger
a dash to 1/2 tsp chili flakes (depending on heat preference)
water to thin

Cook rice as directed (I like to use brown rice, soaking it the day before). Cook beef and set aside. Heat large pot and add coconut oil. Saute onions until clear and add other veggies (the cabbage, peas and peppers take the least amount of time), covering until softened, stirring often. Add in seasonings. Fold in rice and beef into the vegetables just enough to combine.
For Sauce:
Heat coconut milk and peanut butter on medium temperature until well combined and heated through. Add other seasonings, stirring at med-low heat. If it’s quite thick, add a couple Tbsp of water to make it a consistency to pour sauce off of a spoon. Turn down heat and serve over rice.

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