Thai Beef and Basil Rice Bowl

A sticky rice bowl filled with Thai-seasoned beef topped with basil and carrot slaw.

Difficulty: Easy

Time: 30-35 minutes

This dish is Gluten-Free

Calories: 737 Fat: 22g Carbs: 75g Protein: 54g

Thai cooking focuses on lightly prepared dishes with strong aromatic components (like the basil in our dish) and a spicy edge. It is known for using at least three and up to four or five fundamental taste senses in each dish or in the overall meal: sour, sweet, salty, bitter, and spicy. Balancing color and texture are also very important when building a Thai dish.

Ingredients

Grass Run Farms Ground Beef

Thai chili

Garlic

Vegetable Broth Base

Basil

Carrot

Scallions

Radishes

Lime

Sushi rice

Thai sauce

Featured Ingredient Partners:

ground beef: Grass Run Farms - Dorchester, IA

Zest The peel of, or grating of a citrus peel for flavor.

Bias slice Cutting or slicing on a diagonal angle

Medium mixing bowl

Large sauté

Step 1: MISE EN PLACE

Read through the entire recipe before getting started. Wash and dry all produce. Peel and julienne the carrot. Remove root from scallion and bias slice. Remove stem from the Thai chili and slice. Zest the limes, cut in half and juice. Combine the vegetable broth base with 1 cup of warm water to dissolve.

Step 2: COOK THE RICE

Rinse the rice under cool running water until the water runs clear. This is to remove excess starch from the rice. In a small pot add the rice and 1.25 cups of water. Bring to a boil, reduce to a simmer and cover. Cook for 15-20 minutes until the water has been absorbed and the rice is soft. While the rice is cooking start to brown the beef, step #3.

Step 3: BROWN THE 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 seconds. 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 minutes. Add 1/2 cup of vegetable broth and 5 leaves of basil and cook, stirring, until basil is wilted, about 2 minutes.

Step 4: MIX THE SLAW

In a small bowl toss carrots, scallions, and remaining basil leaves with 1 Tbsp. of oil and 1 Tbsp. of lime juice.

Step 5: MAKE THE SAUCE

Mix the Thai sauce with the remaining (about 3 Tbsp.) lime juice.

Step 6: PLATE YOUR DISH

Divide the rice between two bowls and top with the Thai basil beef and the basil slaw. Drizzle each bowl with the Thai sauce. Enjoy!