May 30, 2018
YOU GUYS! This recipe is so stinkin’ good that as soon as I tried it I knew I had to share it with you! My great friend, Laura, made this for us when we were living with them across the street and we loved it so much. She had found the recipe on a card at the local Publix and it quickly became a staple in their household! It’s super easy and has so much flavor. The beef not only is really delicious but the carrot salad also adds a fresh element that makes the dish even better (and provides a great source of vitamin A!). It also makes for really great leftovers which is our favorite kind of recipe!
One thing that this recipe calls for that we don’t use is 2 cups of clam juice. I put it as an optional ingredient below. Laura never used it because it freaked her out (haha!) and hers is so good that we’ve never used it either. It probably would be even more delicious with the clam juice! We just replace the 2 cups of liquid with whatever we have on hand… Beef broth, chicken broth, or even just water will do!
This is a really great recipe if you typically have these ingredients leftover in your fridge! I feel like we always have these things on hand or in the fridge drawer begging to be used up before they’re unsalvageable. As I always say, don’t worry if you don’t have every single ingredient. Use up what you have and it will still be good (or maybe even better)!
Ingredients
- 1/4 Bunch Fresh Cilantro Leaves coursely chopped
- 1 Bag Fresh Basil coursely chopped
- 2 limes
- 3 T Canola Oil
- 1 lb Ground Beef
- 2 t Sugar
- 1/2 t Salt
- 2 t Garlic minced
- 1/2 t Crushed Red Pepper
- 1/2 C Clam Juice optional
- 2 T Reduced-Sodium Soy Sauce
- 8.5 oz Jasmine Rice
- 2 C Matchstick Carrots
- 1/2 C Green Onions sliced
Instructions
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Chop up the cilantro leaves and basil leaves and set them aside. Squeeze 4 tablespoons worth of lime juice out of the limes.
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Add canola oil to a pre-heated sautee pan and stirring to crumble, brown the ground beef.
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Meanwhile, prepare rice following instructions on the package.
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In a small bowl, combine 2 tablespoons of lime juice, sugar, salt, garlic, red pepper, soy sauce, and clam juice (optional - we've done it without and it's still so great! Just add a bit more liquid (broth, water, whatever you have on hand) to make up the difference).
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Drain the beef and return to the pan. Add in the lime juice mixture and stir for 2 minutes until the liquid is reduced by about half and the mixture thickens.
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Remove the pan from heat and stir in 1/2 cup of basil.
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In a small bowl, combine the remaining basil, cilantro, carrots, and green onions. Whisk together the remaining 2 tablespoons of lime juice and oil.
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Add the lime mixture to the carrot mixture and toss until everything is evenly coated.
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Prepare a bowl with rice, beef, and carrot salad. Enjoy!
I hope you all enjoy this one! We sure do. 😉
jordan jean
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