Ingredients

  • 1½ pounds ground beef (you can sub ground pork or chicken)
  • 2 shallots, thinly sliced
  • 4 cloves garlic, minced
  • A handful of garlic scapes, chopped
  • 2 carrots, julienned
  • 1 zucchini, sliced into half moons
  • 2 tablespoons neutral oil
  • 2 cups loosely packed Thai basil leaves

Sauce

  • 3 tablespoons soy sauce
  • 1 tablespoon fish sauce (if you have it)
  • 1 tablespoon honey
  • 1 tablespoon lime juice
  • 1 teaspoon rice vinegar
  • 1–2 teaspoons chili flakes, to taste

Instructions

  1. Mix all sauce ingredients together and set aside.
  2. Heat a large skillet or cast iron pan over high heat. Add the oil.
  3. Add shallots and garlic and cook for about 1 minute until fragrant.
  4. Add the beef and cook, breaking it apart, until browned and slightly crispy in spots.
  5. Stir in the carrots and zucchini. Cook 3–4 minutes, just until tender-crisp.
  6. Pour in the sauce and toss to coat everything evenly.
  7. Remove from heat and immediately fold in the Thai basil. The residual heat will wilt it while preserving its flavor.
  8. Finish with extra lime juice and sliced green garlic.

Serve With

  • Steamed rice
  • Fried eggs on top
  • Fresh cilantro
  • Sliced cucumbers dressed with a little vinegar and salt