Ingredients
- Flank Steak (1 pound), thinly sliced against the grain
- Jasmine Rice (1 cup)
- Coconut Milk (1 can, 13.5 oz)
- Fresh Lime Juice (3 tablespoons)
- Soy Sauce (1/4 cup)
- Brown Sugar (2 tablespoons)
- Juniper Berries (1 teaspoon), lightly crushed
- Garlic (3 cloves), minced
Instructions
- Step 1: Prepare the Coconut Rice by combining the jasmine rice, coconut milk, and 1/2 cup of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until the liquid is absorbed. Keep covered off the heat.
- Step 2: While the rice cooks, prepare the marinade. In a bowl, whisk together the lime juice, soy sauce, brown sugar, crushed juniper berries, and minced garlic. Add the sliced flank steak and toss to coat thoroughly. Allow the beef to marinate for at least 10 minutes.
- Step 3: Heat 1 tablespoon of oil (not listed above, assumed pantry staple) in a large skillet or wok over high heat until shimmering. Remove the beef from the marinade (reserve any excess liquid) and add the slices to the hot pan in a single layer, avoiding overcrowding.
- Step 4: Sear the beef quickly for 1-2 minutes per side until browned, then remove the beef and set aside. Pour the reserved marinade liquid into the hot pan and let it reduce slightly for about 30 seconds until it thickens into a light glaze.
- Step 5: Return the seared beef to the skillet and toss quickly to coat with the juniper-lime glaze. Fluff the coconut rice with a fork and serve the Easy Juniper Lime Beef immediately piled over a bed of warm Coconut Rice.
Notes
- Store leftovers in separate, airtight containers in the refrigerator for up to 3 days; the coconut rice retains its texture better when stored apart from the sauced beef.
- To preserve the beef's tenderness, gently reheat the meat and glaze in a skillet over medium-low heat just until warmed through, rather than using the microwave, which can make the flank steak tough.
- Sprinkle the finished dish with chopped fresh cilantro or green onions and a handful of toasted cashews for a refreshing lift and satisfying crunch against the savory glaze.
- When crushing the juniper berries, use the flat of a knife or a mortar and pestle to release their piney aroma, but avoid grinding them into a fine powder, which can make the final glaze taste bitter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American