Thai Beef & Basil Rice Bowl
Holy basil! Basil is:
- a good source of vitamin K, vitamin A and magnesium,
- a fantastic source of antioxidants,
- it has anti-inflammatory and cancer fighting properties,
- antibacterial and antimicrobial properties!
Ground beef cooked with aromatics and vegetables and served over fluffy sushi rice is a common meal in South East Asia. The flavor combinations are fun, hearty and full of texture. Here we take the traditional beef and basil style dish and pair it with a delicious and fresh vegetable slaw for added color and flavor!
Cooking Terms
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Mise en place
prepping all ingredients (peeling, cutting, measuring) before you begin cooking
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Zest
Create a flavor enhancer by grating the peel of a citrus fruit.
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Bias slice
Cut or slice at a diagonal angle; if meat, cut across the direction of the grain.
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Julienne
Slice into thin strips about the size of matchsticks.
Ingredients
- 4 each cloves garlic
- 1 each thai chili
- 3 each radishes
- 1 cup broth (chicken, vegetable, beef, whatever your family prefers!)
- 8 each leaves fresh basil
- 3 each carrots
- 3 each scallions (green onions)
- 1 each lime
- 4 fl oz Thai sauce (see notes)
- 1 1/2 cup uncooked sushi rice
- 12 oz ground beef
From Your Home
Salt
Black pepper
Olive or canola oil
Water
What You Need
Medium mixing bowl
Large saute pan
Small pot with lid
Small mixing bowl
Per Serving
Tips
When remaking this meal you can combine whichever vegetables are leftover in your fridge to this big bowl of yummy!
Thai Sauce
2 Tbsp. tamari
2 Tbsp. fish sauce
2 Tbsp. water
1 tsp. brown sugar
You can buy pre-mixed sauces at most grocery stores BUT blending your own allows you to make sure there is no or low added salt.
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Make your own Thai Sauce!
When remaking the Thai Beef with Basil you can combine whichever vegetables you have or you family likes and make the Thai Sauce from scratch.
You can buy premixed sauce at most grocery stores BUT blending your own allows you to control the amount of salt and other ingredients.
Thai Sauce
- 2 Tablespoons tamari
- 2 Tablespoons fish sauce
- 2 Tablespoons water
- 1 teaspoon brown sugar
Steps
Mise en place
Read through the entire recipe before getting started. Wash and dry all produce. Peel and julienne the carrot. Remove the top and bottom of radish and thinly slice. Remove root from scallion discard; then, bias slice. Remove stem from the Thai chili discard; then, thinly slice. Mince or grate garlic. Zest the lime; cut in half and juice. Combine the vegetable broth base with 1 cup of warm water to dissolve. Remove ground beef from package; pat dry.
Cook the rice
Rinse sushi rice under cool running water to remove starch; rinse until water runs clear. Add rice and 1 1⁄4 cups water in a small pot. Bring to a boil, reduce to a simmer and cover. Cook for 15-20 min until water has been absorbed and rice is tender. While rice is cooking, start to brown the ground beef, (Step #3).
Note: After cook time, if rice has absorbed all the liquid but isn’t fully cooked add cup water, cover and cook 8-10 min longer.
Brown the ground beef
Heat 1 tsp. oil in a large sauté pan over medium high heat. Add garlic and Thai chili and cook, stirring, until fragrant, about 30 sec. Add beef, season with salt and pepper, and cook, breaking up with a spoon and pressing down firmly to help brown, until cooked through and nicely crisped in spots, 8–10 min. Add 1⁄2 cup vegetable broth and 5 leaves of basil and cook, stirring, until basil is wilted, about 2 min.
USDA recommends cooking ground beef to an internal temperature of 165 F.
Mix vegetable slaw
Toss carrots, scallions, radish, a pinch of lime zest and remaining basil leaves with 1 Tbsp. oil and 1 Tbsp. lime juice.
Make the Thai sauce
Combine Thai sauce with remaining lime juice (approx. 3 Tbsp.) in a small mixing bowl; mix well.
Plate your dish!
Divide the rice between two bowls and top with Thai beef & basil and slaw. Drizzle each bowl with Thai sauce. Enjoy!