thai beef with basil

Don’t you love it when you start your day one way, and it ends up falling beautifully into something other? After a string of morning meetings, I met up with my dear friend and business partner, and that long coffee led to me cheering on her son’s performance in a grade school musical (yes, I’m that embarrassing friend who whistles and fist pumps), which led us to a long lunch on my deck.

As my yearnings for pasta have been greater than alcohol, coke, and chocolate combined, I’ve been amassing a trove of recipes that won’t leave me fantasizing about bolognese spilling over hot pots and baked noodles bubbling in Dutch ovens. Much like Dante’s journey through hell, my third day without pasta has all the makings of a Shakespearian drama.

After twenty minutes of sauteeing beef in chilis and garlic, fluffing basmati rice with a fork, and whisking fish and soy sauces with fresh lime juice, I presented my dear friend (and myself) with a rich, filling, DELICIOUS (OMIGOD, I DIDN’T THINK OF PASTA FOR TWO HOURS) meal. Naturally, I blitzed up some kale smoothies, and we spent the afternoon hatching plans for 2014.

If Bon Appetit were a grade school performance, you’d find me in front of the aisle, shaking my shimmy and snapping pics of the glory.

INGREDIENTS: Recipe courtesy of Bon Appetit
2 tbsp 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 and freshly ground black pepper
½ cup low-sodium chicken broth
3 cups fresh basil leaves, divided
2 medium carrots, julienned or coarsely grated
2 scallions, thinly sliced
4 tbsp fresh lime juice, divided
2 tbsp reduced-sodium soy sauce
1 tbsp fish sauce (such as nam pla or nuoc nam)
1 tsp sugar
Steamed rice and lime wedges (for serving)

Heat 1 Tbsp. 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 Tbsp. lime juice, and remaining chile, 1 cup basil leaves, and 1 Tbsp. oil in a small bowl.

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

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


2 thoughts on “thai beef with basil

  1. If you substitute pasta for sugar – we’re in the same boat. Got here looking for reviews on this dish before I took the plunge to make it – I’m in!


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