This is adapted slightly from a recipe in Bon Appetit mag...
- 2 tablespoons avocado oil, divided
- 6 garlic cloves, thinly sliced
- 2 tsp. fresh ginger, minced
- 1 pound ground beef
- Kosher salt and freshly ground black pepper
- ½ cup low-sodium chicken broth or water
- 3 cups fresh basil leaves, divided
- 2 cups fresh spinach, kale or arugula greens
- 2 medium carrots, grated
- 2 scallions, thinly sliced
- 4 tablespoons fresh lime juice, divided
- 2 tablespoons reduced-sodium tamari
- 1 tablespoon fish sauce (only use Red Boat)
- 1 teaspoon sugar or honey
- Steamed rice lime wedges (for serving)
You can easily prepare the carrot mixture and sauce ahead of time, making this quick meal even quicker to put together. Plus the extra time for the carrots to sit with the lime juice makes them nice and tangy and in my opinion even tastier against the meat.
Toss carrots, scallions, 1 Tbsp. lime juice, 1 cup basil leaves, and 1 Tbsp. oil in a small bowl. Mix, set aside.
Mix tamari, fish sauce, sugar, and remaining 3 Tbsp. lime juice in another small bowl until sugar dissolves.
Heat 1 Tbsp. oil in a large skillet over high heat. Add garlic and ginger 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/water and 2 cups basil and cook, stirring, until basil is wilted, about 2 minutes. Then add 2 cups of greens and cook until wilted.
Top rice with beef and slaw and drizzle with tamari dressing. Serve lime wedges alongside for squeezing over.