Thai Beef with Basil

By bsmyth10

Ingredients

• 2 Tbsp vegetable oil, divided
• 6 garlic cloves, thinly sliced
• 2 red chiles, thinly sliced, seeded for less heat if desired, divided
• 1 lb. ground beef
• Kosher salt and freshly ground black pepper
• 1/2 C low-sodium chicken broth
• 3 C fresh basil leaves, divided
• 2 medium carrots, julienned or coarsely grated
• 2 scallions, thinly sliced
• 4 Tbsp fresh lime juice, divided
• 2 Tbsp reduced-sodium soy sauce
• 1 Tbsp fish sauce (such as nam pla or nuoc nam)
• 1 tsp sugar
• Steamed rice and lime wedges (for serving)

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

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.