Thai Beef with Carrot-Basil Salad & Jasmine Rice

Ingredients

• 6 medium carrots (Trimmed, peeled, and julienned or coarsely grated)
• 2 small pkgs fresh basil (Leaves picked from stems; stems discarded)
• 6 cloves garlic (Peeled and minced)
• 2 jalapeño peppers (Halved lengthwise, seeded, and thinly sliced crosswise)
• 1 cup jasmine rice (Uncooked; rinsed)
• 0.5 lb lean ground beef
• 4 limes (Juice 3; cut 1 into wedges for serving)
• black pepper (To taste, for seasoning the beef)
• fish sauce (For the soy dressing; quantity not specified)
• honey (For the soy dressing; quantity not specified)
• salt (For the rice and beef; quantity not specified)
• soy sauce (For the soy dressing; quantity not specified)
• virgin coconut oil (For cooking; quantity not specified)
• water (For cooking the rice and beef; quantity not specified)

Steps

1. 1

   Rinse the jasmine rice in a colander and transfer it to a small saucepan. Add water and salt, then bring the mixture to a boil.

2. 2

   While the rice comes to a boil, wash and dry the fresh produce.

3. 3

   Once the water is boiling, reduce the heat to low, stir the rice, and cover the saucepan. Cook until the liquid is absorbed, 10 to 15 minutes. Remove from the heat and let the rice stand, covered, for 5 minutes.

4. 4

   Pick the basil leaves from the stems. Discard the stems and transfer the leaves to a small bowl.

5. 5

   Juice three of the limes into a small bowl. Cut the remaining lime into wedges for serving.

6. 6

   Trim the stem ends from the carrots and peel them. Discard the trimmings, then julienne or coarsely grate the carrots and transfer them to a medium bowl.

7. 7

   Halve the jalapeños lengthwise and remove and discard the seeds. Thinly slice the halves crosswise and transfer them to a small bowl.

8. 8

   Peel and mince the garlic, then add it to the bowl with the jalapeños.

9. 9

   Heat a skillet over medium heat.

10. 10

    Add the virgin coconut oil to the skillet and swirl to coat the bottom.

11. 11

    Add the jalapeños and garlic. Cook until fragrant, 15 to 30 seconds.

12. 12

    Add the ground beef and season with salt and black pepper. Cook, breaking the beef into smaller pieces, until it is cooked through and browned, 3 to 5 minutes.

13. 13

    While the beef cooks, add half of the basil leaves and half of the lime juice to the carrots. Toss to combine and set aside as the carrot-basil salad.

14. 14

    Add water and the remaining basil leaves to the beef. Cook, stirring, until the basil wilts, 1 to 2 minutes.

15. 15

    In a small bowl, combine the soy sauce, fish sauce, honey, and remaining lime juice. Whisk until combined.

16. 16

    Divide the rice among four bowls, or two bowls and two lunch containers. Top with the beef and carrot-basil salad, then drizzle with the soy dressing. Serve the lime wedges alongside for squeezing.

Notes

The structured recipe does not specify quantities for the water, coconut oil, salt, black pepper, soy sauce, fish sauce, or honey. Use the lime wedges for serving and squeezing at the table.

Nutrition per serving

• main
• Thai-inspired
• quick
• one-pan
• meal-prep
• high-protein
• dairy-free