This dish is so flavorful and comes together really fast. What more could you possibly want in a recipe? If you eat meat, you need to make this for dinner tonight. If there are any leftovers, stir fry the beef and rice with a splash of soy sauce and a little dash of fish sauce and top with any leftover carrot mixture.
2 tbsp vegetable oil
6 garlic cloves, thinly sliced
2 serrano chiles
1 lb ground beef, 90% lean
salt and freshly ground pepper, to taste
1/2 cup low-sodium chicken broth
3 cups basil leaves, divided
2 medium carrots, coarsely grated
2 green onions, thinly sliced
4 tbsp lime juice, divided
2 tbsp low sodium soy sauce
1 tbsp fish sauce
1 tsp sugar
lime wedges, for serving
3 cups cooked white rice
Toss grated carrots, 1 tbsp lime juice, 1 chile, 1 cup basil leaves and 1 tbsp oil in a small bowl.
Heat remaining 1 tbsp vegetable oil in a dutch oven over medium high heat. Add 6 cloves garlic and one serrano and cook for about 30 seconds, constantly stirring until fragrant.
Add beef, season with salt and pepper. Cook for 8 to 10 minutes, breaking up the meat with a spoon and pressing the meat against the dutch oven for some nice yummy char.
Add broth, 2 cups of the basil and cook until the basil is wilted, about 2 minutes.
Mix soy sauce, fish sauce, sugar and remaining lime juice in a small bowl until sugar dissolves.
To serve, put 1/2 cup rice in a bowl, top with heaping 1/2 cup of meat mixture. Divide slaw among bowls and drizzle with dressing. Serve with a lime wedge.