Basil Beef Stir-Fry
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 580
- Total Fat
- 17 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 83 milligrams
- Sodium
- 1160 milligrams
- Carbohydrates
- 69 grams
- Dietary Fiber
- 2 grams
- Sugar
- 5 grams
- Protein
- 35 grams
- Total: 35 min
- Active: 35 min
Ingredients
1 1/2 cups long-grain white rice
1/4 cup low-sodium soy sauce
5 teaspoons fish sauce
2 tablespoons fresh lime juice, plus lime wedges for serving
1 tablespoon sugar
1 tablespoon vegetable oil
1 1/4 pounds ground beef
2 scallions, chopped
2 Fresno chile peppers, halved lengthwise, seeded and thinly sliced
1 cup snow peas, halved
2 cloves garlic, very thinly sliced
2 cups fresh basil leaves
Directions
- Cook the rice as the label directs. Set aside off the heat, about 5 minutes, then fluff with a fork.
- Meanwhile, combine the soy sauce, fish sauce, lime juice and sugar in a small bowl. Whisk to dissolve the sugar.
- Heat the vegetable oil in a large nonstick skillet over high heat. When the oil is hot, crumble the beef into the skillet and cook, undisturbed, until slightly crisp on the bottom, 2 to 3 minutes. Cook, stirring with a wooden spoon to break up the meat, until cooked through, 1 to 2 more minutes. Remove to a paper towel–lined plate with a slotted spoon. Discard the fat in the skillet and wipe the skillet clean.
- Return the skillet to medium-high heat and add the soy sauce mixture. Bring to a simmer, then add the beef, scallions, chiles, snow peas and garlic. Cook, stirring, until the vegetables are crisp-tender, 1 to 2 minutes. Remove from the heat and add the basil. Stir until just wilted, 30 seconds to 1 minute.
- Divide the rice among shallow bowls. Spoon the stir-fry on top. Serve with lime wedges.