Thai Beef with Carrot-Basil Salad & Jasmine Rice

Directions

1. Rinse the jasmine rice in a colander, then transfer to a small saucepan. Add water and salt, and bring to a boil over medium heat.
2. While the rice cooks, wash and dry the carrots, basil, garlic, and peppers.
3. When the water boils, lower the heat, cover, and cook until the rice absorbs the liquid, about 10 to 15 minutes. Remove from heat and let stand, still covered, for 5 minutes.
4. Remove basil leaves from the stems and place them in a small bowl; discard stems.
5. Juice one and a half limes into a separate bowl and cut the remaining half into wedges for serving.
6. Trim and peel the carrots, then julienne or grate them and transfer to a medium bowl.
7. Halve the jalapeño lengthwise, remove seeds, then slice the halves crosswise. Add to a small bowl with the minced garlic.
8. Heat a skillet over medium heat and swirl in the coconut oil to coat the bottom.
9. Add the jalapeño and garlic; cook briefly until fragrant, about 15 to 30 seconds.
10. Add the beef to the skillet, season with salt and pepper, and cook, breaking it up, until browned and cooked through, 3 to 5 minutes.
11. Toss half of the basil and half of the lime juice into the carrot mixture; mix well.
12. Push the beef aside, add the remaining lime juice and the basil leaves until wilted, 1 to 2 minutes.
13. In a small bowl, whisk together soy sauce, fish sauce, honey, and the remaining lime juice to make the dressing.
14. Divide the rice into two bowls, top with the beef and carrot-basil salad, then drizzle with the dressing. Serve with lime wedges on the side.