Thai Basil Beef

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  Chili Paste, Sambal Oelek(15g)
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  Soy Sauce, Low Sodium(30g)
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  Fish sauce(15g)
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  Brown sugar(15g)
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  Lime Juice, Fresh(30g)
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  Vegetable oil(30g)
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  90/10 Ground Beef(454g)

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

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  Bell Pepper
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  Yellow Onion
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  Garlic
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  Basil, Fresh(240g)
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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.