Thai Beef with Basil

Thai Beef with Basil
Thai Beef with Basil

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

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 and freshly ground black 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)

Directions

Heat 1 Tbsp. 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 Tbsp. lime juice, and remaining chile, 1 cup basil leaves, and 1 Tbsp. oil in a small bowl. Mix soy sauce, fish sauce, sugar, and remaining 3 Tbsp. 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.

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