This asian dish layers brown rice with aromatic crispy beef, peas, ginger and garlic all topped with a fresh carrot and basil salad. Pretty enough to serve for company or makes a great dinner to eat with the kids. They will love layering their plates and munching on the crispy carrots!
2 tbsp canola oil divided
6-8 garlic cloves, thinly sliced
1 tbsp minced fresh ginger
1 pound lean ground beef or ground chicken
sea salt and freshly ground black pepper
½ cup chicken stock
3cups fresh basil leaves, divided
2 cups shredded carrots (if you can find these at the store pre shredded that’s the way to go!)
4-6 scallions, thinly sliced, whites and greens separated
3 cups frozen peas
5 tablespoons fresh lime juice, divided
2.5 tablespoons reduced-sodium soy sauce
1/2 tbsp fish sauce (if you don’t have on hand you can just do soy)
1 teaspoon sugar
Yuzu Kosho for serving
Steamed brown rice for serving
Mix soy sauce, fish sauce, sugar, and 3 Tbsp. lime juice in a small bowl until sugar dissolves. Set aside
Toss carrots, scallion greens, 2 Tbsp. lime juice, 1 cup basil leaves, and 1 Tbsp. oil in a bowl.
Heat 1 Tbsp. oil in a large skillet over medium heat. Add garlic, scallion whites and ginger stirring, until fragrant, about 1 minute. 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- cook for about 2 minutes until basil is wilted. Add sauce and cook until sauce reduces and is all incorporated into the dish, about 2 minutes. Add 3 cups peas and cook, stirring until peas are warmed though. Do not overcook you want them to be bright!
Plate 4 dishes with a scoop of brown rice, beef on top followed by the carrot salad. Drizzle with extra soy sauce or a squeeze of lime if desired! We love it topped with Yuzu It- Yuzu Kosho
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