Thai Beef with Basil

September 29, 2019

The last few days of summer encouraged my basil plants to resurge with new growth and I could not be more pleased. Whenever I have an abundance of basil to use I think of this recipe, Thai Beef with Basil. I have been making this recipe frequently over the past few years for a couple of reasons. The ingredient list is short and prep is minimal, making this a fast weeknight meal.

This recipe was originally published by Bon Appétit magazine, however, the internet has provided several adaptations to make this low carb, gluten-free, etc. I provided the variations of ingredients so you can adjust as you’d like. I typically let the ingredients I already have in my kitchen influence the recipe but no matter the variation it always turns out delicious. The fresh basil and carrot salad that tops the dish provides a bright flavor and adds beautiful color.

Hopefully this recipe becomes part of your family’s favorite recipe rotation as well!

Thai Beef with Basil

Recipe adapted from Bon Appétit and several internet variations.

Serves 4-6

2 T coconut oil, ghee, or Canola oil

2 lbs ground beef

6-8 cloves garlic, sliced

Salt & pepper

3 cups basil

2-3 medium carrots, julienned

3 scallions, sliced

2 red chiles, sliced

1 lime, grated

4 T lime juice

2 T coconut aminos, gluten-free tamari, or low sodium soy sauce

1 T fish sauce

1 t honey

Chili garlic paste

Lime wedges

Steamed rice or roasted cauliflower rice

In a medium bowl, grate the lime peel. Add the lime juice, coconut aminos (or tamari, or soy sauce), fish sauce, and honey. Dress 2 1/2 cups basil leaves, carrots, scallions and chiles with the sauce.

In a large skillet over medium-high heat, add the oil and ground beef. Season with salt and pepper. When the beef begins browning, add the garlic cloves. Cook beef until caramelized and is slightly crispy. You don’t want any liquid left in the pan. This might take 10-15 minutes. Turn off the heat and stir in 1/2 cup of the basil leaves until wilted.

To serve, top cauliflower rice with the beef, and then the dressed carrots and basil. Serve with chili garlic paste and lime wedges.