Stacked Thai Supper

Stacked Thai Supper
Servings: 4 Yield: 4 large waffles Prep 30 mins Start to Finish 35 mins


For the beef:
  • 1/2 cup canned coconut milk
  • 1 tablespoon minced fresh ginger
  • 2 garlic cloves, minced
  • 1/2 teaspoon red chili flakes
  • 3/4 pound lean ground beef
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon Thai fish sauce
  • 1 tablespoon rice vinegar
For the waffles:
  • 1 cup flour
  • 1 cup milk
  • 1 large egg, lightly beaten
  • 1 tablespoon honey
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup cooked and cooled brown rice
  • 1 cup grated carrot
  • 4 scallions, thinly sliced
  • Fresh cilantro, chopped, for serving
  • Lime wedges, for serving

Make It

1. In a large skillet over medium-high heat, bring the first four ingredients for the beef to a simmer. Stir in the beef, reduce the heat to medium, and simmer until cooked through, stirring occasionally, about 7 minutes. Drain the excess liquid, then stir in the soy sauce, fish sauce, and vinegar. Cover to keep warm.

2. In a large bowl, stir together the first six ingredients for the waffles until well blended. Fold in the rice, carrot, and scallions. Coat a waffle iron with cooking spray and heat it according to the manufacturer's instructions. Ladle on 1/2 cup batter (the amount may vary depending on the size of your iron). Cook until golden brown, about 5 minutes. Repeat with the remaining batter. Serve each waffle topped with a scoop of the beef, a sprinkle of cilantro, and lime wedges.