Thai Beef

Thai Beef with Basil

It's a great year for fresh basil! If you haven't frozen a batch of pesto already, do so this weekend. (Your winter self will thank you.) Then, make this easy Thai stir-fry, using ground beef, carrots, fresh chiles, garlic and basil from the market. 

2 tablespoons vegetable oil
2 garlic cloves, thinly sliced
2 red chiles, thinly sliced,
1 pound ground beef
Kosher salt and black pepper
1/2 cup low-sodium chicken broth
3 cups fresh basil leaves
2 medium carrots, julienned or coarsely grated
2 scallions, thinly sliced
4 tablespoons fresh lime juice
2 tablespoons soy sauce
1 tablespoon fish sauce
1 teaspoon sugar
Steamed rice and lime wedges (for serving)

Heat 1 tablespoon oil in a large skillet over high heat. Add garlic and 1 chile and cook until fragrant, about 30 seconds. Add beef and season with salt and pepper. Brown meat for about 8 to 10 minutes, breaking up with a spoon, until nicely crisped in spots. Add broth and 2 cups basil. Continue to cook, stirring, until basil is wilted, about 2 minutes.

Toss carrots, scallions, 1 tablespoon lime juice, and remaining chile, basil, and oil in a small bowl. Mix soy sauce, fish sauce, sugar, and remaining lime juice in another small bowl until sugar dissolves. Serve cooked beef and carrot mixture over rice. Drizzle with soy dressing. Serve with lime wedges for squeezing over. 

This recipe from the Wauwatosa Farmers Market.