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

Ingredients

  • ¼ cup fresh cilantro leaves, coarsely chopped
  • 1-oz bag fresh basil, coarsely chopped
  • 2 limes for juice
  • 3 tablespoons canola oil, divided
  • 1 lb ground chuck 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 precooked jasmine rice
  • 2 cups matchstick carrots
  • ½ cup presliced green onions

Steps

    1. Preheat large sauté pan on medium-high 2–3 minutes. Place 1 tablespoon oil in pan, then add meat; brown 4–5 minutes, stirring to crumble meat, or until no pink remains. While meat cooks, combine 2 tablespoons lime juice, sugar, salt, garlic, red pepper, clam juice, and soy sauce. Drain meat; then return meat to pan.
    2. Add lime juice mixture to beef; cook and stir 2 minutes or until liquid is reduced by about one-half and mixture thickens.
    3. Remove pan from heat; stir in ½ cup basil. Prepare rice following package instructions for microwave.
    4. Combine remaining ½ 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; top with carrot mixture. Serve.

Amount per ¼ recipe serving: Calories 450, Total Fat 26g, Sat Fat 6g, Trans Fat 0.5g, Chol 70mg, Sodium 600mg, Total Carb 33g, Fiber 2g, Sugars 6g, Protein 23g, Calc 6%, Vitamin A 220%, Vitamin C 25%, Iron 20%