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Epicurious

Thai Beef with Basil

4.1

(55)

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Thai Beef with BasilHirsheimer & Hamilton

Basil is wilted like a leafy green in this stir-fry, then added raw at the end for a double dose of its aromatic flavor.

Recipe information

  • Total Time

    25 minutes

  • Yield

    Makes 4 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, freshly ground 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)

Preparation

  1. Step 1

    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.

    Step 2

    Toss carrots, scallions, 1 tablespoon lime juice, and remaining chile, 1 cup basil leaves, and 1 tablespoon oil in a small bowl.

    Step 3

    Mix soy sauce, fish sauce, sugar, and remaining 3 tablespoons lime juice in another small bowl until sugar dissolves.

    Step 4

    Top rice with beef and slaw and drizzle with soy dressing. Serve lime wedges alongside for squeezing over.

Nutrition Per Serving

Per serving: 240 calories
12 g fat
2 g fiber
#### Nutritional analysis provided by Bon Appétit
TagsStir-FryThaiSoutheast AsianAsianGround BeefBeefMeatBasilHerbs & SpicesCarrotRoot VegetableVegetableScallionOnionMainDinnerDairy FreeNut FreeEasyQuickWeeknight Meals30 Minutes or LessSauteBon Appétit

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