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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!