Today I’m sharing one of favorite weeknight recipes with you. It’s one of those that tastes like it took a lot of time, but in reality only takes 30 minutes or less making it a perfect quick and easy dish. I find it best to gather all of the ingredients beforehand so that I can move as quickly as possible. The ingredients are fresh and the basil and lime juice give it that extra unexpected flavor that I find delicious. The recipe serves four, so we always have leftovers for lunch.
adapted from bon appétit
Thai Beef With Basil
1 tablespoon vegetable oil
6 garlic cloves, thinly sliced
2 red chiles, thinly sliced, seeded for less heat if desired, divided
1 pound lean ground beef
kosher salt and freshly ground pepper
1/2 cup low sodium chicken broth
3 cups fresh basil leaves, divided
1 tablespoon sesame oil
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
rice
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 sesame oil in a small bowl.
Mix soy sauce, fish sauce, and remaining 3 tablespoons lime juice in another small bowl.
Top rice with beef and slaw and drizzle with soy dressing. Serve lime wedges alongside for squeezing over.
