½cupchicken stock (chicken broth or chicken bouillon) - low-sodium
3cupsbasil - divided
2mediumcarrots - coarsely grated
2sprigsgreen onions (scallions or green shallots) - thinly sliced
4tablespoonslime juice - divided
2tablespoonssoy sauce - low sodium
1tablespoonfish sauce
1teaspoonsugar
4mediumlime wedges - for serving
3cupswhite rice - cooked
Instructions
Toss grated carrots, 1 tablespoon of lime juice, 1 chili, 1 cup of basil leaves and 1 tablespoon of oil in a bowl.
Heat 1 tablespoon of vegetable oil in a dutch oven over medium-high heat. Add 6 cloves of garlic and 1 serrano and cook for about 30 seconds, constantly stirring until fragrant.
Add beef, season with salt and pepper. Cook for 8 to 10 minutes, break up the meat with a spoon and press the meat against the dutch oven for some nice yummy char.
Add broth, 2 cups of the basil and cook until the basil is wilted for about 2 minutes.
Mix soy sauce, fish sauce, sugar and remaining lime juice in a small bowl until sugar dissolves.
For serving, put 1/2 cup of rice in a bowl, top with heaping 1/2 cup of meat mixture. Divide slaw among bowls and drizzle with dressing. Serve with a lime wedge.