Thai Basil Beef

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  1 tbsp Chili Paste, Sambal Oelek
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  2 tbsp Soy Sauce, Low Sodium
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  1 tbsp Fish sauce
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  1 tbsp Brown sugar
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  2 tbsp Lime Juice, Fresh
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  2 tbsp Vegetable oil
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  1 lbs 90/10 Ground Beef

  90% lean ground beef. Good middle-ground for flavor and macros.

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  1 Bell Pepper(119g)
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  1 Yellow Onion(110g)
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  6 Garlic(18g)
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  1 cup Basil, Fresh
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  Cilantro, Fresh

Instructions

1. 1Whisk together the chili paste, soy sauce, fish sauce, brown sugar, and lime juice in a small bowl until combined. Set aside.
2. 2Heat the vegetable oil in a large skillet over medium-high heat until glistening, about 1–2 minutes. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned with no pink remaining, 8–10 minutes.
3. 3Add the bell pepper, onion, and garlic to the skillet and cook over medium-high heat, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
4. 4Pour the sauce into the skillet and stir to coat the beef and vegetables. Add the fresh basil (reserving a handful for garnish) and cook, stirring constantly, until the basil wilts, about 2 minutes.
5. 5Divide the Thai basil beef evenly into 4 airtight containers while hot. Allow to cool to room temperature before sealing lids.
6. 6Refrigerate for up to 4 days. Reheat in a skillet over medium heat for 3–4 minutes, stirring occasionally, until warmed through.
7. 7Serve over cooked rice and garnish with reserved fresh basil and cilantro.