Beef with Basil (Thai)

Basil is wilted like a leafy green in this Thai beef stir fry recipe, then added raw at the end for a double dose of its aromatic flavour.

2 Tbsp. vegetable oil, divided
6 cloves garlic, thinly sliced
2 red chiles, thinly sliced, seeded for less heat if desired, divided
1 lb ground beef
sea salt
black pepper, freshly ground
½ cup chicken broth
3 cups fresh basil leaves, divided
2 medium carrots, julienned or coarsely grated
2 scallions, thinly sliced
4 Tbsp. lime juice, freshly squeezed, divided
2 Tbsp. soy sauce
1 Tbsp. fish sauce, such as nam pla or nuoc nam
1 tsp. sugar

For Serving:
steamed rice
lime wedges

Heat 1 Tbsp. oil in a large skillet over high heat. Add garlic and 1 chile 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 broth and 2 cups basil and cook, stirring, until basil is wilted, about 2 minutes.

Toss carrots, scallions, 1 Tbsp. lime juice, freshly squeezed, and remaining chile, 1 cup basil leaves, and 1 Tbsp. oil in a small bowl.

Mix soy sauce, fish sauce, sugar, and remaining 3 Tbsp. lime juice, freshly squeezed in another small bowl until sugar dissolves.

Top rice with beef and slaw and drizzle with soy dressing. Serve lime wedges alongside for squeezing over.

Makes 4 servings.