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  • 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


  1. Chop up the cilantro leaves and basil leaves and set them aside. Squeeze 4 tablespoons worth of lime juice out of the limes.
  2. Add canola oil to a pre-heated sautee pan and stirring to crumble, brown the ground beef.
  3. Meanwhile, prepare rice following instructions on the package.
  4. 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).
  5. 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.
  6. Remove the pan from heat and stir in 1/2 cup of basil.
  7. In a small bowl, combine the remaining basil, cilantro, carrots, and green onions. Whisk together the remaining 2 tablespoons of lime juice and oil.
  8. Add the lime mixture to the carrot mixture and toss until everything is evenly coated.
  9. Prepare a bowl with rice, beef, and carrot salad. Enjoy!