Thai-Inspired Garlicky Ground Beef with Jasmine Rice

Cooking Temperature

• Cook ground beef to an internal temperature of 160°F (71°C) to eliminate harmful bacteria. Use a meat thermometer for accuracy.

Handling

• Use separate cutting boards and utensils for raw ground beef to prevent cross-contamination with ready-to-eat ingredients like cilantro and lime wedges.

Allergen Warning

• Verify that soy sauce used does not contain hidden fish ingredients or shared processing equipment with fish products for individuals with fish allergies.

High Risk Population

• Ensure beef is thoroughly cooked for pregnant women, elderly individuals, young children, and immunocompromised persons to prevent foodborne illness from undercooked meat.

Storage

• Refrigerate leftovers within 2 hours of cooking. Store cooked beef and rice separately in airtight containers. Consume within 3-4 days.

Cross Contamination

• Wash hands thoroughly with soap and water before and after handling raw ground beef. Sanitize all surfaces, utensils, and the wok after cooking raw meat.

Equipment Safety

• When heating coconut oil in a wok at high temperatures, monitor closely to prevent smoking. Do not leave unattended.

Rice Safety

• When using day-old rice, it must be refrigerated within 2 hours of original cooking and stored at 40°F (4°C) or below. Never leave cooked rice at room temperature for more than 2 hours. Reheat rice to 165°F (74°C) before serving to kill any potential Bacillus cereus spores.