2 tablespoons fresh ginger, peeled and coarsely chopped
2 red chiles, seeded and very thinly sliced
1 pound ground beef
1/4 cup chicken or vegetable broth
2 small handfuls fresh basil leaves (about 10 leaves), divided
Sea salt and freshly ground black pepper
1 carrot, peeled and julienned
5 or so radishes, thinly sliced
half a cucumber, thinly sliced
2 handfuls of fresh sprouts or lettuce greens
4 tablespoons fresh lime juice, divided
3 tablespoons reduced-sodium soy sauce
1 tablespoon fish sauce
1 teaspoon granulated sugar
dash of sriracha sauce
Warm Jasmine rice and lime wedges (for serving)
In a medium saute pan, heat oil over medium heat. Add garlic, ginger, and chili slices and cook, stirring until crisping and fragrant, about 2 minutes.
Add the ground beef and cook, breaking up the beef with the back of a spoon as it cooks. As the beef cooks, the fat will begin to cook out of the meat. Drain off a majority of the fat. Increase heat to medium-high and continue to cook the beef until it begins to crisp, about 8 minutes. Stir frequently.
Add the chicken stock to the pan and stir any browned bits from the bottom of the pan as the stock cooks off and evaporates. Add about 5 torn basil leaves and stir into the beef. Remove from heat, season with salt and pepper, and set aside.
Slice and dice the fresh vegetables. Set aside.
In a small bowl whisk together lime juice, soy sauce, fish sauce, sugar, and sriracha. Stir until sugar dissolves.
To assemble, spoon rice into bowls, Top with beef, fresh vegetables, remaining fresh basil leaves, and soy sauce mixture. Enjoy warm with extra fresh lime and hot sauce.