This recipe serves 3-4 but is easily scalable. You can add more beef to serve more or cut recipe in half for one or two people. If you can’t find Thai chilies you can substitute jalapeño peppers, omit all together or even add thinly sliced Shishito peppers for more crunch and less heat. This dish comes together quick, about 15 minutes, so have your ingredients prepped and ready to go to make it easier.
- 2 tablespoons avocado or coconut oil
- 6 garlic cloves, minced
- 2 red Thai chilies, thinly sliced, seeded for less heat
- 1 pound ground beef
- Kosher salt and freshly ground pepper
- 3 cups fresh basil, divided
- 2 medium carrots, julienned or shredded (I buy shredded carrots in the produce department)
- 4 scallions, thinly sliced
- 2 limes, juiced, divided
- 2 tablespoons soy sauce or soy sauce alternative
- Steamed rice or cauliflower rice and lime wedges for serving
- Heat 1 Tbsp. oil in a large skillet over high heat. Add garlic and 1 chile and cook, stirring, until fragrant, about 30 seconds. Add ground beef, season with salt and pepper, and cook, breaking up with a spoon, until cooked through, 8–10 minutes. Deglaze pan with juice of one lime and add 2 cups basil and cook, stirring, until basil is wilted, about 2 minutes, stir in soy sauce and pull off heat.
- While beef if cooking toss carrots, scallions, juice of one lime juice, and remaining chili, 1 cup basil leaves, and 1 Tbsp. oil in a small bowl and set aside.
- Top rice (or cauliflower rice) with beef and slaw. Serve lime wedges alongside for squeezing over.