Here’s a great recipe from Bon Appétit magazine that’s easy and delicious.
One quick upgrade to this would be using ground pork instead of ground beef. Not that ground beef tastes off, but pork seems to go better with traditional Thai flavors.
This dish goes very well over plenty of jasmine rice.
What you’ll need:
- 2T vegetable oil, divided
- 6 garlic cloves, thinly sliced
- 2 red chilies, thinly sliced, seeded for less heat if desired, divided
- 1 pound ground beef
- Kosher salt and freshly ground black pepper
- 0.5 cup chicken broth
- 3 cups fresh basil leaves, divided
- 2 medium carrots, julienned or coarsely grated
- 2 scallions, thinly sliced
- 4T fresh lime juice, divided
- 2T reduced-sodium soy sauce
- 1T fish sauce
- 1t sugar
- Delicious cooked rice
What to do:
Heat 1T oil in a large skillet over high heat. Add the garlic and 1 chili and cook, stirring, until fragrant, for about 30 seconds. Don’t let the garlic burn!
Add the beef—seasoning with salt and pepper—and cook, breaking up with a spoon and pressing down firmly to help it brown. Cook until fully cooked and well browned in spots. This is where pork would be better, in part, because it browns really well.
Add the broth and stir in 2 cups of the basil, cooking until basil is wilted (about 2 minutes).
For the slaw, toss the carrots, scallions, 1T lime juice, remaining chili, remaining 1 cup basil leaves, and 1T oil in a small bowl. Set aside.
Mix the soy sauce, fish sauce, sugar, and remaining 3T lime juice in another small bowl, stirring until the sugar dissolves.
Top the rice with the beef, then the slaw, and drizzle with the soy/fish sauce dressing. Serve lime wedges alongside for squeezing over the rice bowl.