Thai Beef with Carrot-Basil Salad
Juicy ground beef gets a bold Thai-inspired makeover with tangy lime juice, savory soy sauce, garlic, and fragrant basil, then meets a crunchy carrot and cilantro salad that knows how to steal the spotlight.
EQUIPMENT (PAID LINKS)
- 2 Small mixing bowls
- Kitchen tongs
- Serving spoon
Ingredients
- 1 tablespoon canola oil
- 1 pound ground beef
- 2 tablespoons fresh lime juice
- 1 tablespoon sugar
- ½ teaspoon crushed red pepper flakes
- 1 tablespoon minced garlic
- ½ cup clam juice
- 3 tablespoons reduced-sodium soy sauce
- ¼ cup chopped fresh basil
- 2 tablespoons canola oil
- 2 tablespoons fresh lime juice
- 3 cups shredded carrots
- 4 green onions thinly sliced
- ¼ cup chopped fresh cilantro
- 4 cups cooked white rice for serving
Instructions
- Heat the Oil: Place a large skillet over medium-high heat. Add 1 tablespoon of canola oil and heat for about 30 seconds, or until the oil begins to shimmer.
- Brown the Ground Beef: Add the ground beef to the hot skillet. Break it into small pieces using a wooden spoon and cook for 6–8 minutes, stirring occasionally, until the beef is browned and cooked through.
- Prepare the Lime Mixture: While the beef cooks, pour 2 tablespoons of fresh lime juice into a small mixing bowl. Add the sugar and crushed red pepper flakes. Stir until the sugar begins to dissolve.
- Add the Garlic: Stir the minced garlic into the lime mixture until evenly combined.
- Pour in the Clam Juice: Add the clam juice to the bowl and stir gently to combine it with the lime juice, sugar, red pepper flakes, and garlic.
- Mix in the Soy Sauce: Pour the reduced-sodium soy sauce into the mixture. Whisk everything together until the sugar dissolves completely and the sauce is well blended.
- Simmer the Beef: Pour the prepared sauce into the skillet with the browned ground beef. Stir thoroughly to coat the meat. Reduce the heat to medium and simmer for 3–4 minutes, stirring occasionally, until the beef absorbs some of the sauce and the liquid reduces slightly.
- Add the Fresh Basil: Sprinkle the chopped fresh basil over the beef mixture. Stir gently and continue cooking for 1–2 minutes, until the basil softens and releases its aroma. Remove the skillet from the heat and set aside.
- Prepare the Salad Dressing: In a separate small mixing bowl, combine 2 tablespoons of canola oil and 2 tablespoons of fresh lime juice. Whisk until the dressing is well blended.
- Prepare the Shredded Carrots: Place the shredded carrots in a large mixing bowl, spreading them out slightly to make room for the remaining salad ingredients.
- Add the Green Onions: Sprinkle the thinly sliced green onions over the shredded carrots, distributing them evenly throughout the bowl.
- Add the Fresh Cilantro: Add the chopped fresh cilantro to the carrot and green onion mixture. Gently toss the vegetables and herbs together using kitchen tongs.
- Dress the Carrot Salad: Pour the prepared lime dressing over the carrot mixture. Toss thoroughly until the carrots, green onions, and cilantro are evenly coated. Set aside until ready to serve.
- Plate the Rice: Divide the cooked white rice evenly among four serving plates, using approximately 1 cup of rice per serving.
- Add the Thai Beef: Spoon an equal portion of the warm basil beef mixture over each serving of rice. Drizzle any remaining sauce from the skillet over the beef to add extra flavor.
- Top with Carrot Salad: Using kitchen tongs, place a generous portion of the dressed carrot salad over the beef. Distribute the salad evenly among the four servings.
- Serve and Enjoy: Serve immediately while the beef and rice are warm and the carrot salad is fresh and crunchy. Enjoy the combination of savory beef, tangy lime dressing, fragrant basil, and crisp vegetables in every bite.