Lately I have been getting into ethnic cuisines – thai, indian, japanese, etc.. There is so much fun to be had when going outside of the generic American recipes. I love the international aisle in all grocery stores. I’m not one to favor basil (other than with caprese salad), however a recipe from Bon Appétit really stood out to me. The other night I made a thai beef with basil recipe and it couldn’t have turned out better! I also finally got the presentation right. I am constantly whipping random meals but while they taste delicious, they don’t turn out very pretty. To create the carrot slaw I used a vegetable peeler over the entire carrot, rather than taking the time to julienne the carrot with a knife (I also don’t own a julienne peeler yet). This recipe is great when you have ground beef on hand that you need to use before it goes bad. Initially before delving into international recipes, I was under the assumption that they required so many random sauces and spices to create such different and distinct flavors. It turns out, they are nearly easier to whip up than a french recipe! When making the rice, use coconut milk. This recipe is super quick, satisfying, and on the healthier side – enjoy!
- 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
- ½ 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)
- 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.
2. Toss carrots, scallions, 1 Tbsp. lime juice, and remaining chile, 1 cup basil leaves, and 1 Tbsp. oil in a small bowl.3. Mix soy sauce, fish sauce, sugar, and remaining 3 Tbsp. lime juice in another small bowl until sugar dissolves.4. Top rice with beef and slaw and drizzle with soy dressing. Serve lime wedges alongside for squeezing over.