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Recipes
Thai-Style Beef with Carrot-Basil Salad
4 servings
25 minutes total

Ingredients

  • ¼ bunch fresh cilantro
  • 1 (0.75 oz) bag fresh basil, divided
  • 4 limes, for juice
  • 3 tablespoons canola oil, divided
  • 1 lb ground beef
  • 2 teaspoons sugar
  • ½ teaspoon kosher salt
  • 2 teaspoons minced garlic
  • ½ teaspoon crushed red pepper
  • ½ cup clam juice
  • 2 tablespoons reduced-sodium soy sauce
  • 1 (8.5 oz) package cooked jasmine rice
  • 2 cups matchstick carrots
  • ½ cup sliced green onions

Steps

    1. Remove cilantro leaves from stems, then chop (¼ cup). Chop basil (about ¾ cup). Squeeze limes for juice (4 tablespoons).
    2. Preheat large sauté pan on medium-high 2–3 minutes. Place 1 tablespoon oil in pan, then add beef; cook 4–5 minutes, stirring to crumble, until no pink remains. Meanwhile, combine 2 tablespoons lime juice, sugar, salt, garlic, red pepper, clam juice, and soy sauce.
    3. Drain beef, then return to pan; add lime juice mixture. Cook and stir 2 minutes or until liquid is reduced by about one-half and mixture thickens. Remove pan from heat and stir in ½ cup basil. Prepare rice following package microwave instructions.
    4. Combine remaining ¼ cup basil, cilantro, carrots, and green onions. Whisk remaining 2 tablespoons each lime juice and oil; toss with carrot mixture until evenly coated. Serve beef mixture over rice, topped with carrot mixture.

Amount per ¼ recipe serving: Calories 460, Total Fat 26g, Sat Fat 6g, Trans Fat 0.5g, Chol 70mg, Sodium 600mg, Total Carb 33g, Fiber 2g, Sugars 6g, Protein 24g, Calc 4%, Vitamin A 220%, Vitamin C 25%, Iron 15%