This is one of my favorite recipes. It just works. My friend Julie made this during a girls weekend and since then all of us have had it on rotation at our own homes. So fresh and delicious. Note: Feel free to add additional carrots, peppers, and tomatoes to any left over dressing.
Ingredients
SALAD
▢1 cup shredded carrots
▢1 bell pepper, sliced
▢1/2 cup cherry tomatoes, halved
▢2 green onions, chopped
▢2 tablespoons toasted sesame oil
▢2 tablespoons lime juice
▢1 tablespoon rice vinegar
▢1 tablespoon fish sauce or tamari
▢2 teaspoons honey
BEEF
▢1 pound lean ground beef (or chicken or pork)
▢4 cloves garlic, chopped
▢1 tablespoon fresh grated ginger
▢black pepper
▢1/3 cup tamari or soy sauce
▢1/3 cup sweet Thai chili sauce (homemade in notes)
▢2 cups Thai or sweet Italian basil, chopped
▢sesame seeds and peanuts, for serving
Instructions
1. To make the salad. Combine all ingredients in a bowl. Toss well and set aside.
2. To make the beef. In a large skillet, cook the beef with black pepper over medium heat, breaking up the meat as it cooks until browned, about 5 minutes. Add the garlic and ginger and cook another minute. Add the tamari, sweet Thai chili sauce, and 1 cup of fresh basil. Bring the mixture to a simmer and cook until the sauce coats the beef, 3-5 minutes. Remove from the heat and stir in the remaining basil.
3. Divide the rice and beef between bowls. Add the salad to the bowl. Top with peanuts, sesame seeds, and fresh basil. Enjoy!
Note: Not including the recipe for the coconut rice, because regular jasmine rice works just as well.
