Thai Basil Beef with Poppy-Seed Crunch (Low-Carb)

Ingredients

• 1 lb Lean ground beef (or beef strips)
• 1 cup Thai basil (or regular basil)
• 4 cups Cauliflower rice
• 3 cloves Garlic, minced
• 1 tbsp Ginger, minced
• 3 stalks Green onions, sliced(optional)
• 2 tbsp Fish sauce (or soy sauce for non-fish option)
• 2 tbsp Lime juice
• 1 tbsp Rice vinegar
• 1 tsp Low-sugar sweetener (erythritol or monk fruit)
• 1 tsp Red chili flakes (or Thai chili paste)(optional)
• 1 tbsp Poppy seeds
• 2 tbsp Olive oil (or neutral oil)
• 1 tbsp Unsweetened coconut aminos (optional, for extra tang)(optional)
• 2 tbsp Water(optional)

Instructions

1. 1

   Prep (20 minutes): Mince garlic and ginger, slice green onions, and chop Thai basil (keep leaves mostly whole). Measure fish sauce, lime juice, rice vinegar, sweetener, and chili. Set poppy seeds aside.

2. 2

   Cook (18 minutes): Heat 1 tbsp oil in a hot wok or large skillet over high heat. Add beef and cook, stirring, until browned and cooked through, 6–8 minutes. Transfer to a plate.

3. 3

   Cook (18 minutes): Add remaining 1 tbsp oil to the wok. Sauté garlic and ginger for 30–45 seconds until fragrant. Stir in fish sauce, lime juice, rice vinegar, sweetener, and chili (and coconut aminos if using). Simmer 1–2 minutes to slightly reduce.

4. 4

   Cook (18 minutes): Return beef to the wok and toss to coat. Add a splash of water only if needed for a glossy sauce. Stir in cauliflower rice and cook 4–6 minutes, stirring, until hot and tender.

5. 5

   Cook (18 minutes): Turn off heat. Fold in Thai basil just until wilted. Sprinkle poppy seeds over the top and garnish with green onions.