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Thai Beef with Carrot-Basil Salad

Thai Beef with Carrot-Basil Salad
Total Time:
25 minutes


1/4 bunch fresh cilantro leaves, coarsely chopped
1 (0.75-oz) bag fresh basil, coarsely chopped and divided
2 limes, for juice
3 tablespoons canola oil, divided
1 lb ground chuck beef
2 teaspoons sugar
1/2 teaspoon kosher salt
2 teaspoons minced garlic
1/2 teaspoon crushed red pepper
1/2 cup clam juice
2 tablespoons reduced-sodium soy sauce
1 (8.5-oz) package precooked jasmine rice
2 cups matchstick carrots
1/2 cup presliced green onions


  1. Remove cilantro leaves from stems, then chop (1/4 cup). Chop basil (about 3/4 cup). Squeeze limes for juice (4 tablespoons).
  2. Preheat large sauté pan on medium-high 2–3 minutes. Place 1 tablespoon oil in pan, then add beef; brown 4–5 minutes, stirring to crumble, and until no pink remains. Meanwhile, combine 2 tablespoons lime juice, sugar, salt, garlic, red pepper, clam juice, and soy sauce.
  3. Drain beef, then return to pan; add lime juice mixture. Cook and stir 2 minutes or until liquid is reduced by about one-half and mixture thickens. Remove pan from heat; stir in 1/2 cup basil. Prepare rice following microwave package instructions.
  4. Combine remaining 1/4 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.

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Nutritional Information

Amount per 1/4 recipe serving: Calories 460, Total Fat 26.00g, Sat Fat 6.00g, Trans Fat 0.50g, Chol 70mg, Sodium 600mg, Total Carb 33g, Fiber 2.00g, Sugars 6g, Protein 24g, Calc 4%, Vit A 220%, Vit C 25%, Iron 15%

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