Thai beef with Carrot-basil salad

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Difficulty: Medium - experience needed


1 tabkesooon canola oil
1 pound ground chuck beef
2 teaspoons sugar
2 teaspoons minced garlic
1/2 teaspoon crushed red pepper
1/2 cup clam juice
1\2 tablespoons soy sauce
1 cup fresh basil, coarsely chopped
Juice of 2 limes
1/4 cup fresh cilantro leaves, coarsely chopped
2 cups matchstick carrots
1/2 cup presliced green onions
1 package (8.5 ounces) Jasmine rice


In small mixing bowl, combine half of the lime juice, sugar, garlic, clam juice and and soy sauce. Set aside. Preheat large saute pan on medium-high 2 - 3 minutes. Place canola oil in pan. Add meat, brown 4 - 5 minutes, breaking apart until no pink remains. Drain meat, then return meat to pan. Add lime juice mixture to beef. Cook stirring every two minutes until liquid is reduced to about half and mixture thickens. Remove pan from heat. Stir in half of basil. In small bowl, combine remaining basil, cilantro, carrots, green onions and remaining lime juice and oil. Toss and set aside. Prepare rice according to package instructions. Place rice on plate. top with beef mixture and then carrot mixture. Serve.


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