We all love a quick dinner with lots of flavor and on the table in less than 20 minutes. In addition, it should satisfy even the most

picky eater.  This dish has it all – many layers of flavors and textures; crunchy pickled veggies with the umami of fish sauce, the

beef with notes of ginger, garlic, lemongrass and a sweet chili. I love it with jasmine rice but it would work equally well

with sticky or coconut rice. Believe me, this dish will become a family favorite weeknight meal for you – I promise!

RECIPE

• 2 carrots, peeled and julienned
• 1 red bell pepper, julienned
• 1 green Thai chili or jalapeño pepper, sliced and seeded
• 2 green onions or scallions, sliced
• 1 tbsp fish sauce
• 1/4 cup low sodium soy sauce
• 2 tsp lime juice
• 1 tsp brown sugar
• 1 lb ground beef, free range
• 2 tsp sesame oil
• 4 cloves garlic, pressed
• 2 inch piece of ginger, peeled and grated
• 1 tsp lemongrass paste or finely chopped fresh lemongrass
• 1/4 each soy sauce and sweet chili sauce
• 1/4 cup packed basil leaves, Thai preferred ( I used dried Thai basil leaves I saved from the summer)
• garnishes- lime wedges, cilantro sprigs, chopped peanuts

1. Prepare pickle by combining fish sauce, 1/4 c soy sauce, brown sugar and lime juice. Toss with 4 ingredients and set aside
2. Add 2 tsp sesame oil to skillet, brown beef until no pink remains ~ 10 minutes.
3. Add ginger, garlic and lemongrass and cook for 3-4 mins  stirring,  to release flavors, and prevent burning
4. Add sweet chili sauce and soy sauce, 1/4 cup each
5. Cook for 5-10 minutes on low heat, covered
6. Add basil leaves, stir, cook for a couple more minutes
7. Assemble bowls with rice, beef and pickle. Garnish with cilantro, chopped peanuts and basil. Serve with lime wedges
8. ENJOY!