Thai Beef with Basil

Name: Thai Beef with Basil
Yield: Makes 4 servings
Ingredients: 2 tablespoons vegetable oil, divided; 6 garlic cloves, thinly sliced; 2 red chiles, thinly sliced, seeded for less heat if desired, divided; 1 pound ground beef; Kosher salt, freshly ground pepper; 1/2 cup low-sodium chicken broth; 3 cups fresh basil leaves, divided; 2 medium carrots, julienned or coarsely grated; 2 scallions, thinly sliced; 4 tablespoons fresh lime juice, divided; 2 tablespoons reduced-sodium soy sauce; 1 tablespoon fish sauce (such as nam pla or nuoc nam); 1 teaspoon sugar; Steamed rice and lime wedges (for serving)

Dawn PerryMakes 4 servings Source

stir-fry thai ground beef basil carrot scallion main dinner dairy free nut free easy quick weeknight meals 30 minutes or less saute bon appétit

Ingredients

2 tablespoons vegetable oil, divided

6 garlic cloves, thinly sliced

2 red chiles, thinly sliced, seeded for less heat if desired, divided

1 pound ground beef

Kosher salt, freshly ground pepper

1/2 cup low-sodium chicken broth

3 cups fresh basil leaves, divided

2 medium carrots, julienned or coarsely grated

2 scallions, thinly sliced

4 tablespoons fresh lime juice, divided

2 tablespoons reduced-sodium soy sauce

1 tablespoon fish sauce (such as nam pla or nuoc nam)

1 teaspoon sugar

Steamed rice and lime wedges (for serving)

Method

Heat 1 tablespoon oil in a large skillet over high heat. Add garlic and 1 chile and cook, stirring, until fragrant, about 30 seconds. Add beef, season with salt and pepper, and cook, breaking up with a spoon and pressing down firmly to help brown, until cooked through and nicely crisped in spots, 8–10 minutes. Add broth and 2 cups basil and cook, stirring, until basil is wilted, about 2 minutes.

Toss carrots, scallions, 1 tablespoon lime juice, and remaining chile, 1 cup basil leaves, and 1 tablespoon oil in a small bowl.

Mix soy sauce, fish sauce, sugar, and remaining 3 tablespoons lime juice in another small bowl until sugar dissolves.

Top rice with beef and slaw and drizzle with soy dressing. Serve lime wedges alongside for squeezing over.