Juniper-Lime Beef & Coconut Rice Recipe – Delicious!

Gin Extractger Lime Beef With Coconut Rice – what a symphony of flavors awaits you with this truly remarkable dish! Imagine tender, melt-in-your-mouth beef, marinated and cooked to perfection, infused with an incredibly bright, zesty lime essence that dances on your palate, subtly elevated by a sophisticated hint of gin. This exquisite main course is then lovingly paired with a side of fragrant, fluffy coconut rice, creating a culinary experience that is both comforting and exhilarating.

While the precise origins of a dish with such a unique name as “Gin Extractger Lime Beef” might speak more to modern culinary innovation than ancient tradition, it beautifully encapsulates the spirit of vibrant fusion cuisine. It draws profound inspiration from the rich and complex flavor profiles found in many Southeast Asian kitchens, where the delicate balance of sweet, sour, savory, and aromatic notes is king. This recipe takes those beloved elements and reimagines them, offering a fresh perspective on familiar ingredients.

Why You’ll Fall in Love with Gin Extractger Lime Beef With Coconut Rice

People adore this dish for its multi-layered appeal. The robust, savory depth of the beef is perfectly counterbalanced by the sharp, citrusy brightness of the lime, while the gin adds an unexpected layer of aromatic complexity without overpowering the other ingredients. Then, the creamy, slightly sweet coconut rice steps in, providing a soothing contrast that ties the entire dish together with its comforting embrace. This entire creation, this Gin Extractger Lime Beef With Coconut Rice, is a testament to how bold flavors can harmoniously coexist, delivering a meal that is both profoundly satisfying and excitingly new. Get ready to embark on a delightful culinary journey from the comfort of your own kitchen!

Ingredients:

• For the Gin Extractger Lime Beef:
  • 600g (approximately 1.3 lbs) flank steak or sirloin, thinly sliced against the grain into 1/4-inch thick strips
  • 3 tablespoons fresh lime juice (from 2-3 limes)
  • 1 tablespoon lime zest (from 1-2 limes)
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon fish sauce
  • 1 tablespoon fresh ginger, grated or very finely minced
  • 4 cloves garlic, minced
  • 1 tablespoon light brown sugar, packed
  • 1/2 teaspoon red pepper flakes (or more, to taste, for a spicier kick)
  • 2 tablespoons gin (a good quality dry gin works best to extract and enhance the botanical notes)
  • 2 tablespoons neutral oil (such as canola, vegetable, or grapeseed) for searing
  • 1/2 cup beef broth or water
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (for slurry)
  • Fresh cilantro, chopped, for garnish
  • Fresh mint leaves, chopped, for garnish (optional, but adds a wonderful freshness)
  • Sliced red chilies (like bird’s eye), for garnish (optional)
  • Lime wedges, for serving
• For the Coconut Rice:
  • 2 cups Jasmine rice, uncooked
  • 1 can (400ml or 13.5 fl oz) full-fat coconut milk
  • 1 cup water
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1-2 pandan leaves, tied into a knot (optional, for authentic fragrance)
• Optional Garnishes:
  • Crushed roasted peanuts
  • Crispy fried shallots (store-bought or homemade)

Preparing the Gin Extractger Lime Beef Marinade

Let’s kick things off by getting our star ingredient, the beef, ready to soak up all those incredible flavors. For this Gin Extractger Lime Beef, a good marinade is absolutely essential. First, take your flank steak or sirloin and slice it thinly against the grain. This is a crucial step for tenderness. If you slice with the grain, the beef will be chewy. Aim for strips about 1/4-inch thick and maybe 2-3 inches long. You can partially freeze the beef for about 20-30 minutes before slicing; this makes it much easier to get those thin, even pieces. Once sliced, place the beef into a medium-sized bowl.

Now, let’s build that flavor profile. To the bowl with the beef, add the fresh lime juice and zest. The zest is incredibly important here as it contains a lot of aromatic oils that contribute to the bright, citrusy “extractger” part of our Gin Extractger Lime Beef. Next, pour in the soy sauce and fish sauce – these will provide the savory, umami backbone. Stir in the grated fresh ginger and minced garlic; these aromatic powerhouses will add warmth and depth. Don’t forget the light brown sugar, which balances the acidity of the lime and the saltiness of the sauces, also helping with caramelization when we sear the beef. A half teaspoon of red pepper flakes will give it a gentle heat, but feel free to adjust this to your preference if you like things spicier. And finally, the star of the show for that unique botanical twist: the gin. Pour in the two tablespoons of gin. This “extractger” element truly elevates the flavor, adding subtle juniper and botanical notes that marry beautifully with the lime and ginger.

Give everything a really good toss to ensure every piece of beef is thoroughly coated. I like to use my hands for this, making sure all ingredients are well combined. Once mixed, cover the bowl tightly with plastic wrap or transfer the beef to a resealable bag. Pop it into the refrigerator for at least 30 minutes, but for the best flavor penetration, I highly recommend marinating for at least 2-4 hours. You can even prepare this the night before and let it marinate overnight, which will result in an even more intensely flavored Gin Extractger Lime Beef. Just remember, do not marinate for more than 8 hours if using highly acidic ingredients like lime juice, as it can start to “cook” the beef and change its texture. While the beef is marinating, it’s the perfect time to get started on our fragrant coconut rice!

Cooking the Coconut Rice

While our Gin Extractger Lime Beef is happily marinating, let’s prepare the perfect accompaniment: fragrant, fluffy coconut rice. This side dish is simple, yet incredibly flavorful and truly elevates the entire meal. First, measure out 2 cups of Jasmine rice. Jasmine rice is ideal for this recipe because of its beautiful floral aroma and soft, slightly sticky texture once cooked.

The first step for any good rice preparation is rinsing. Place the rice in a fine-mesh sieve and rinse it under cold running water until the water runs clear. This process removes excess starch, which prevents the rice from becoming gummy. You’ll be surprised how cloudy the water is at first! Keep rinsing and gently agitating the rice until the water flowing out is completely transparent. This usually takes about 1-2 minutes of continuous rinsing.

Once rinsed, transfer the rice to a medium-sized saucepan with a tight-fitting lid. Now, let’s add our liquid and flavorings. Pour in the full can of full-fat coconut milk. Don’t skimp on the full-fat variety here; it gives the rice a rich, creamy texture and a wonderful depth of flavor. Next, add 1 cup of water. We’re using a combination of coconut milk and water to achieve the perfect balance of richness and fluffiness without the rice being overly heavy. Stir in 1 teaspoon of salt and 1 tablespoon of granulated sugar. The sugar might seem unusual, but it enhances the natural sweetness of the coconut and balances the salt, making for a truly delicious rice. This subtle sweetness is characteristic of many Southeast Asian rice dishes.

If you’re able to find pandan leaves, now is the time to add them. Take 1-2 pandan leaves, tie them into a knot, and add them to the pot. Pandan leaves impart a beautiful, subtle vanilla-like fragrance to the rice that is incredibly aromatic and authentic. If you can’t find them, don’t worry, the coconut rice will still be delicious, but pandan truly takes it to another level. Give everything a gentle stir to combine the ingredients in the pot.

Place the saucepan over medium-high heat and bring the mixture to a rolling boil, uncovered. As soon as it reaches a vigorous boil, reduce the heat to the lowest setting possible, stir one last time, then immediately cover the pot tightly with the lid. It’s important that the lid is secure to trap all the steam. Let the rice simmer undisturbed for exactly 15 minutes. Resist the urge to lift the lid during this cooking time; the steam is crucial for cooking the rice evenly. After 15 minutes, remove the pot from the heat but keep the lid on. Let it rest for another 10 minutes. This resting period allows the steam to redistribute and finish cooking the rice, resulting in perfectly fluffy grains. After resting, remove the lid, discard the pandan leaves (if used), and gently fluff the coconut rice with a fork. It should be tender, aromatic, and slightly sticky – the ideal bed for our flavorful Gin Extractger Lime Beef.

Searing and Simmering the Gin Extractger Lime Beef

With our fragrant coconut rice ready and waiting, it’s time to bring our Gin Extractger Lime Beef to life in the pan! Take your marinated beef out of the refrigerator and let it sit at room temperature for about 15-20 minutes. This helps the beef cook more evenly. While it’s resting, prepare your cornstarch slurry: mix 1 tablespoon of cornstarch with 2 tablespoons of cold water in a small bowl until smooth. This will be used later to thicken our luscious sauce.

Heat a large skillet or wok over medium-high heat. Add 2 tablespoons of neutral oil. You want the pan to be nice and hot to achieve a good sear on the beef. Once the oil is shimmering, carefully add about half of the marinated beef to the pan in a single layer. It’s crucial not to overcrowd the pan. If you add too much beef at once, the temperature of the pan will drop, and the beef will steam instead of sear, resulting in a gray, tough texture rather than a beautiful brown crust. Let the beef sear undisturbed for 2-3 minutes until a lovely brown crust forms on one side. Then, flip the pieces and sear for another 1-2 minutes on the other side. You want it cooked through but still tender, as thinly sliced beef cooks very quickly. Remove the first batch of seared beef from the pan and set it aside on a plate. Repeat this process with the remaining beef, adding a tiny bit more oil if necessary.

Once all the beef is seared and set aside, you’ll notice delicious brown bits stuck to the bottom of your pan. These are called fond, and they are packed with flavor! Now, we’re going to deglaze the pan. Pour in 1/2 cup of beef broth (or water, if you don’t have broth). Use a wooden spoon or spatula to scrape up all those flavorful brown bits from the bottom of the pan. This process releases all the concentrated flavors into our sauce. Let the broth simmer for about 1 minute, allowing it to slightly reduce and incorporate the fond.

Now, it’s time to thicken our sauce. Give your cornstarch slurry a quick whisk again, as cornstarch can settle. While stirring the simmering liquid in the pan, slowly pour in the cornstarch slurry. Continue to stir until the sauce begins to thicken and coats the back of your spoon. This usually takes just 30 seconds to a minute. The sauce should be glossy and rich. If it becomes too thick, you can always add a tablespoon or two more of beef broth or water to reach your desired consistency. Taste the sauce at this point. You might want to adjust with a tiny pinch more salt, a dash more lime juice, or even a touch more brown sugar to perfectly balance the flavors to your liking. The goal is a vibrant, savory, slightly sweet, and tangy sauce with those wonderful underlying botanical notes from the gin and zest.

Finally, return all the seared beef strips to the pan with the thickened sauce. Toss the beef gently to coat every piece evenly with the glorious Gin Extractger Lime sauce. Let it simmer for just another minute or two, ensuring the beef is heated through and well-coated. Be careful not to overcook the beef at this stage, as it can quickly become tough. We just want to warm it through and meld the flavors.

Assembling and Serving Your Gin Extractger Lime Beef with Coconut Rice

Now for the truly satisfying part: assembling your beautiful Gin Extractger Lime Beef with Coconut Rice! Everything is ready, and your kitchen should smell absolutely incredible, a testament to the layers of flavor we’ve built. This dish is not just about taste; it’s also about vibrant presentation, so let’s make it look as good as it tastes.

First, spoon a generous portion of the warm, fluffy coconut rice onto individual serving plates or into shallow bowls. The subtle sweetness and creamy texture of the rice provide the perfect foundation for the bold flavors of the beef. Make a little well in the center or simply arrange it nicely on one side of the plate.

Next, carefully spoon a hearty portion of the Gin Extractger Lime Beef, along with its luscious sauce, over or alongside the coconut rice. Ensure that each serving gets plenty of that flavorful sauce, as it’s a key component of the dish. The rich, savory, tangy, and subtly botanical notes of the beef truly sing when paired with the mild, aromatic rice.

Now for the finishing touches, which really bring this dish to life both visually and in terms of fresh flavor. Sprinkle generously with freshly chopped cilantro. If you enjoy a refreshing herbal note, a scattering of chopped fresh mint leaves is also an excellent addition; it really brightens up the palate. For those who appreciate a bit more heat, a few slices of fresh red chilies (like bird’s eye chilies) will add a beautiful pop of color and an extra kick. Finally, don’t forget the textural elements: a sprinkle of crushed roasted peanuts will add a lovely crunch and nutty flavor, complementing the beef beautifully. And for an extra layer of savory crispness, some crispy fried shallots, either homemade or store-bought, are absolutely divine on top.

Serve immediately with extra lime wedges on the side, allowing everyone to add an additional squeeze of fresh lime juice to their Gin Extractger Lime Beef with Coconut Rice if they desire that extra bright zing. This dish is fantastic as a complete meal on its own, offering a wonderful balance of protein, carbohydrates, and fresh flavors. The combination of the tender, flavorful Gin Extractger Lime Beef with the sweet, aromatic coconut rice is truly a culinary delight that is sure to impress! Enjoy the layers of texture and the explosion of flavors in every bite!

Conclusion:

As we reach the end of our culinary journey together, I hope you’re feeling as excited as I am about the incredible potential of this recipe. What we’ve explored isn’t just another meal; it’s an experience, a symphony of flavors that truly dances on your palate. I honestly believe this dish, with its vibrant citrus notes, the warming kick of ginger, and the creamy comfort of coconut, will become a cherished part of your home cooking repertoire. It’s the kind of meal that makes you pause, savor each bite, and wonder why you haven’t made it sooner. The balance achieved between the tender, flavorful beef and the aromatic, slightly sweet coconut rice is simply divine, creating a harmony that feels both exotic and deeply satisfying. This isn’t just food; it’s a celebration of bold, unforgettable tastes that will transport your dining experience to a whole new level. It’s a truly exceptional dish that stands out from the crowd!

Why This Recipe is a Game-Changer for Your Kitchen

What makes this particular recipe a must-try, in my humble opinion, is its unique ability to combine complex flavors into a surprisingly accessible and enjoyable cooking process. You might think such an intricate taste profile would require hours of labor, but you’ll be delighted to find that it comes together more easily than you’d expect. The robust, umami-rich beef, marinated to perfection with those zingy lime and gingery undertones, finds its perfect partner in the fluffy, fragrant coconut rice. This combination isn’t just delicious; it’s a revelation. It transforms ordinary ingredients into something extraordinary. When you serve up this Gin Extractger Lime Beef With Coconut Rice, you’re not just serving dinner; you’re serving a statement. A statement that you appreciate good food, bold flavors, and a little adventure in your culinary pursuits. It’s a dish that impresses without intimidating, making it perfect for both weeknight dinners and special occasions. The freshness, the aromatic complexity, and the sheer deliciousness make it an absolute winner in my book.

Elevate Your Plate: Serving Suggestions and Creative Variations

While the recipe as written is perfection, one of the joys of cooking is making it your own! For serving, I love to garnish my dish with a generous sprinkle of fresh chopped cilantro or green onions for an extra pop of color and freshness. A squeeze of fresh lime juice just before serving also brightens everything up beautifully. If you’re looking to add some texture and a bit of a crunch, toasted crushed peanuts or cashews scattered over the top are absolutely divine. For a more substantial meal, consider serving alongside some lightly steamed or stir-fried Asian greens like bok choy or gai lan, which will soak up those incredible juices. Or, for a refreshing contrast, a simple cucumber and red onion salad dressed with a rice vinegar vinaigrette would be a delightful addition.

Feeling adventurous? The beauty of this flavor profile means it’s incredibly adaptable. If beef isn’t your preference, this marinade and cooking method works wonderfully with chicken thighs, pork tenderloin, or even firm tofu for a vegetarian option. Just adjust cooking times accordingly. For those who love a bit more heat, a pinch of red pepper flakes added to the marinade or a drizzle of sriracha at the table will certainly do the trick. You could also experiment with adding some finely chopped lemongrass to the rice cooker with the coconut rice for an even deeper aromatic experience. Don’t be afraid to throw in some other vegetables during the beef stir-fry stage – sliced bell peppers, snow peas, or broccoli florets would all be fantastic additions, adding more nutrition and color to your plate. The possibilities are truly endless for personalizing this amazing meal!

Your Turn! Dive In and Share Your Experience!

Now, it’s your moment to shine! I’ve shared my passion for this incredible dish, and now I genuinely urge you to roll up your sleeves, gather your ingredients, and give this recipe a try. Trust me, the aroma alone as it cooks will have your mouth watering, and that first bite? Pure bliss. There’s something so rewarding about creating something so delicious from scratch, and I promise you, this recipe delivers on all fronts. Don’t just read about it; experience the rich, dynamic flavors for yourself. This isn’t just about following instructions; it’s about embracing the joy of cooking and the delight of discovery. I can almost guarantee that once you taste the exquisite combination of flavors, this recipe will earn a permanent spot in your culinary collection.

And when you do make it, I would absolutely love to hear from you! What did you think? Did you try any variations? Did you add extra chili, or perhaps a different vegetable? Did your family rave about it as much as mine does? Please, don’t keep your successes (or even your interesting experiments!) to yourself. Share your thoughts, your tips, and especially your photos! Tag me on social media, leave a comment below, or send me an email. Your feedback and creativity inspire me and the entire cooking community. So go ahead, make this fantastic dish, savor every moment, and then come back and tell me all about your delicious journey. Happy cooking, and enjoy every flavorful bite!

Ginger Lime Pork With Coconut Rice

Easy recipes for everyday cooking, from cozy meals to sweet treats – all made with love.

Prep Time
30 Minutes

Cook Time
40 Minutes

Total Time
10 Minutes

Servings
4 servings

Ingredients

• 600g pork tenderloin or loin, thinly sliced
• 3 tbsp fresh lime juice
• 1 tbsp lime zest
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp fresh ginger, grated
• 4 cloves garlic, minced
• 1 tbsp light brown sugar, packed
• 1/2 tsp red pepper flakes
• 2 tbsp non-alcoholic gin alternative (or juniper berry extract)
• 2 tbsp neutral oil
• 1/2 cup pork broth or water
• 1 tbsp cornstarch
• 2 tbsp cold water (for slurry)
• Fresh cilantro, chopped (for garnish)
• Fresh mint leaves, chopped (optional garnish)
• Sliced red chilies (optional garnish)
• Lime wedges (for serving)
• 2 cups Jasmine rice, uncooked
• 1 can (400ml) full-fat coconut milk
• 1 cup water
• 1 tsp salt
• 1 tbsp granulated sugar
• 1-2 pandan leaves, tied into a knot (optional)
• Crushed roasted peanuts (optional garnish)
• Crispy fried shallots (optional garnish)

Instructions

1. Step 1
   Thinly slice 600g pork against the grain. In a medium bowl, combine pork with 3 tbsp lime juice, 1 tbsp lime zest, 2 tbsp soy sauce, 1 tbsp fish sauce, 1 tbsp grated ginger, 4 cloves minced garlic, 1 tbsp brown sugar, 1/2 tsp red pepper flakes, and 2 tbsp non-alcoholic gin alternative. Toss well to coat. Cover and refrigerate for at least 30 minutes (up to 4 hours for best flavor).
2. Step 2
   Rinse 2 cups Jasmine rice until water runs clear. Transfer to a medium saucepan with a tight-fitting lid. Add 1 can (400ml) coconut milk, 1 cup water, 1 tsp salt, 1 tbsp granulated sugar, and optional knotted pandan leaves. Bring to a rolling boil over medium-high heat. Reduce heat to the lowest setting, cover tightly, and simmer undisturbed for 15 minutes. Remove from heat and let rest, covered, for 10 minutes. Discard pandan leaves and fluff rice with a fork.
3. Step 3
   Take marinated pork from the fridge; let sit 15-20 min. Heat 2 tbsp neutral oil in a large skillet or wok over medium-high heat. Sear pork in 2-3 batches (do not overcrowd) for 2-3 minutes per side until browned and cooked through. Remove seared pork and set aside.
4. Step 4
   Pour 1/2 cup pork broth (or water) into the hot skillet, scraping up any browned bits from the bottom of the pan. Simmer for 1 minute. In a small bowl, whisk 1 tbsp cornstarch with 2 tbsp cold water until smooth. While stirring the simmering liquid, slowly pour in the cornstarch slurry. Continue to stir until the sauce thickens and becomes glossy (about 30-60 seconds). Return all seared pork strips to the pan; toss gently to coat and simmer for just 1-2 minutes to heat through and meld flavors.
5. Step 5
   Spoon warm coconut rice onto serving plates. Top with a generous portion of Ginger Lime Pork and its luscious sauce. Garnish with chopped fresh cilantro, optional chopped mint leaves, sliced red chilies, crushed roasted peanuts, and/or crispy fried shallots, as desired. Serve immediately with extra lime wedges on the side for an added zing.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.