Thai Beef with Basil
A quick stir-fry of ground beef with garlic, chili and plenty of fresh basil, served over steamed rice with a bright fish-sauce and lime dressing.
⏱️ Prep: 15 min🍳 Cook: 30 min
Ingredients
| 1 tablespoon | 15 ml | vegetable oil, divided |
| 3 cloves | garlic, thinly sliced | |
| 1 | red chili, thinly sliced, deseeded if desired | |
| — | salt, to taste | |
| — | freshly ground pepper, to taste | |
| 1/2 pound | 225 g | ground beef |
| 1/4 cup | 60 ml | low sodium chicken broth |
| 1 1/2 cups | 360 ml | fresh basil leaves, divided |
| 1 | medium carrot, cut into matchsticks | |
| 1 | scallion, thinly sliced | |
| — | lime juice | |
| 1/2 tablespoon | 7.5 ml | fish sauce like nam pla or nuoc nam |
| 1 tablespoon | 15 ml | low sodium soy sauce |
| 1/2 teaspoon | 2.5 ml | sugar |
| — | steamed rice, to serve | |
| — | lime wedges, to serve |
Instructions
- Place a skillet over high heat. Add 1/2 tablespoon oil. Once the oil heats, add garlic and 1/2 the chili and saute until aromatic.
- Sprinkle salt and pepper over the beef and place in the skillet. Cook until brown, breaking it up simultaneously as it cooks.
- Stir in the broth and 1 cup basil. Mix until well combined. Cook for a couple of minutes until the basil wilts.
- Add carrots, scallions, 1/2 tablespoon lime juice, and remaining basil, chili and oil into a bowl and toss well.
- Add fish sauce, soy sauce, sugar and remaining lime juice into another bowl and stir until the sugar dissolves completely.
- Serve rice over individual serving plates. Divide the beef over the rice. Divide the carrot mixture over the beef. Drizzle the sauce mixture over the carrots and serve with lime wedges right away.