Thai Beef with Basil

Ingredients

• 2 medium carrots grated julienned
• 1 tablespoon fish sauce (such as nam pla or nuoc nam)
• 3 cups basil leaves fresh divided
• 6  garlic cloves thinly sliced
• 1 pound ground beef 
• 4 servings kosher salt freshly ground
• 4 tablespoons juice of lime fresh divided
• 4 servings rice and lime wedges steamed (for serving)
• 0.5 cup chicken broth low-sodium
• 2 tablespoons soya sauce reduced-sodium
• 2  chiles red divided seeded thinly sliced for less heat if desired,
• 2  scallions thinly sliced
• 1 teaspoon sugar 
• 2 tablespoons vegetable oil divided

Equipment

• bowl
• frying pan

Directions

1. Heat 1 tablespoon oil in a large skillet over highheat.
2. Add garlic and 1 chile and cook,stirring, until fragrant, about 30 seconds.
3. Add beef, season with salt and pepper,and cook, breaking up with a spoon andpressing down firmly to help brown, untilcooked through and nicely crisped inspots, 8–10 minutes.
4. Add broth and 2 cupsbasil and cook, stirring, until basil is wilted,about 2 minutes.
5. Toss carrots, scallions, 1 tablespoon lime juice,and remaining chile, 1 cup basil leaves, and1 tablespoon oil in a small bowl.
6. Mix soy sauce, fish sauce, sugar,and remaining 3 tablespoons lime juice in anothersmall bowl until sugar dissolves.
7. Top rice with beef and slaw and drizzlewith soy dressing.
8. Serve lime wedgesalongside for squeezing over.
9. Per serving: 240 calories, 12 g fat, 2 g fiber
10. Bon Appétit