Thai Beef with Basil

Printed from Jenn's Food Journey, adapted from Bon Appetit

1 Tablespoon vegetable oil
2 garlic cloves, minced or finely sliced
1/4 teaspoon red pepper flakes
1 lb. ground beef (you want to use 85/15 or 80/20)
1/2 cup low-sodium chicken broth
1 cup fresh basil leaves, roughly chopped
1 small-medium carrot, julienned or coarsely grated
1 jalapeno, thinly sliced
2 green onions, thinly sliced
2 Tablespoons soy sauce
1 Tablespoon fish sauce
3 Tablespoons lime juice
1 teaspoon granulated sugar
Steamed rice (for serving)

Heat oil in a large skillet over high heat. Add the garlic and red pepper flakes, stirring about 30 seconds. Add the beef, seals 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 carrots, jalapeno and onions, cooking 1-2 minutes. Add broth and basil and cook, stirring, until basil is welted. About 1 to 2 minutes.

Mix soy sauce, fish sauce, lime juice and sugar together until sugar dissolves. Pour into hot skillet, stirring to combine. Remove from heat.

To serve, top rice with beef mixture and enjoy!