Recipes
Thai-Style Beef with Carrot-Basil Salad
4 servings
25 minutes total
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Ingredients
- ¼ bunch fresh cilantro
- 0.75 oz fresh basil, divided
- 4 limes, for juice
- 3 tablespoons canola oil, divided
- 1 lb ground beef
- 2 teaspoons granulated 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) pouch cooked jasmine rice
- 2 cups matchstick carrots
- ½ cup sliced fresh green onions
Steps
- Remove cilantro leaves from stems, then chop (¼ cup). Chop basil (¾ cup) and juice limes (4 tablespoons).
- Preheat large sauté pan on medium-high 2–3 minutes. Place 1 tablespoon oil in pan, then add beef (wash hands); brown 4–5 minutes, stirring to crumble meat, until no pink remains and beef is 160°F. Meanwhile, combine sugar, salt, garlic, red pepper, clam juice, soy sauce, and 2 tablespoons lime juice.
- Drain beef, then return to pan; add clam 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. Heat rice following package microwave instructions.
- Combine cilantro, carrots, green onions, and remaining ¼ cup basil. Whisk together remaining 2 tablespoons each lime juice and oil; toss with carrot mixture until evenly coated. Serve beef mixture over rice, topped with carrot-basil salad.
If fruits and vegetables are part of this recipe, be sure to wash thoroughly.
Amount per ¼ recipe serving: Calories 460, Total Fat 26g, Sat Fat 6g, Trans Fat 0.5g, Chol 70mg, Sodium 700mg, Total Carb 33g, Fiber 2g, Total Sugar 6g, (Incl. 2g Added Sugars), Protein 24g, Vitamin D 0%, Calc 4%, Iron 15%, Potassium 10%