This has been a long-time favorite recipe of mine. Growing up, I would ask for this as my birthday-specialty dinner. Thinking back, it’s kind of an odd favorite childhood meal, but it truly was mine.
If you know much about my cooking style, you can probably tell that this is a bit out of the ordinary for me, as it does call for a couple of very specific and less commonly found pantry ingredients. But to me, it’s well worth it!
TOTAL TIME: 30 Mins
YIELDS: 6 servings
INGREDIENTS
Thai Beef:
- 4 tablespoons of lime juice
- 1 tablespoon of olive oil
- 2 pound of ground beef
- 4 teaspoons of sugar
- 1 teaspoon of salt
- 2 tablespoons of garlic, minced
- 1 1/2 teaspoons of crushed red pepper
- 1 cup of clam juice
- 1/3 cup soy sauce
- 1/4 cup of cillantro, chopped
- 4 cups of white rice
Carrot Mixture:
- 2 cups of matchstick carrots
- 1/2 cup of green onions, sliced
- 1 1/2 tablespoons of dried basil
- 2 tablespoons of lime juice
- 1 tablespoons of olive oil
INSTRUCTIONS
-
- Preheat a large sauté pan on medium-high heat and place 1 tablespoon of olive oil in pan. Add the beef and cook until no pink remains.
- In a separate bowl, combine 1/4 cup of lime juice, sugar, salt, garlic, red pepper, claim juice, and soy sauce.
- Drain beef and add lime juice mixture. Stir for 2-3 minutes and allow mixture to thicken. Reduce heat and add in chopped cilantro.
- Prepare rice following package instructions.
- In a separate bowl, combine carrots, dried basil, and green onions. Add 2 tablespoons of lime juice and 1 tablespoon of olive oil. Mix well.
- Serve beef over rice, topped with carrot mixture. Enjoy!
