My love affair with ethnic food continues. I found this recipe in an Old Bon Appetit Magazine and made a few changes. As far as weeknight meals go this was super easy to fix. I loved the carrot and red chile pepper slaw it was so simple yet so refreshing and paired perfectly with the beef and rice. It was a great combo of spicy and citrus.
The meat could not have been easier and was full of flavor.
Matt was not a huge fan of the sauce that your drizzle on top so add accordingly. He actually preferred just the rice, beef, and slaw with no sauce I didn’t mind the sauce but I know fish sauce is a strong flavor so if you don’t like it I recommend skipping the sauce it is still excellent without it.
I will 100% make this dish again. I loved it and gobbled up seconds. I don’t eat a lot of white rice so I got to thinking about lower carb versions and next time may try this as lettuce wraps with the beef and slaw. It would even be great for entertaining because you make ahead and reheat.
So good that these little hands could not resist it:)
|| T H A I B E E F W I T H B A S I L ||
– 2 Tablespoons vegetable oil divided
– 6 garlic cloves minced
– 4 red chiles, seeded and thinly sliced
– 1 lb ground beef
– 1/2 cup chicken stock
– 3 cups fresh basil
– 2 carrots julienned or thinly sliced
– 4 scallions thinly sliced
– 4 tablespoons fresh lime juice
– 2 tablespoons soy sauce
– 1 tablepsoon fish sauce
– 1 teaspoon sugar
– steamed rice + limes for garnish
Heat 1 tablespoon oil in large skillet add garlic and two sliced chiles and cook about 30 seconds until fragrant. Add in beef and season with salt and pepper. Cook about 8-10 minutes until browned. Add Broth and 2 cups basil. Stir until basil is wilted about 2 minutes.
In a small bowl toss carrots, scallions, 1 tablespoon lime juice, remaining sliced chiles, basil leaves and 1 tablespoon oil.
Mix soy sauce, fish sauce, sugar, and 3 tablespoons lime in another small bowl til sugar dissolves.
Top rice with beef and slaw and drizzle with soy dressing.