Thai Basil Beef with Poppy Seed Wok Sauce

Ingredients

• 5 cups cauliflower rice
• 1 lb lean ground beef
• 1 cup Thai basil (or regular basil)
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 3 stalks green onions, sliced(optional)
• 3 tbsp soy sauce (or tamari)
• 1 tbsp fish sauce
• 2 tbsp lime juice
• 1 tbsp brown sugar (or palm sugar)
• 1 tbsp rice vinegar
• 2 tsp poppy seeds
• 3 tbsp water
• 1 tsp cornstarch
• 2 tbsp neutral oil (avocado/canola)
• 0.5 tsp chili flakes (or Thai chili), to taste(optional)

Instructions

1. 1

   Prep (about 20 minutes total): Mince garlic, grate ginger, slice green onions, and chop basil (keep leaves mostly whole). Measure soy sauce, fish sauce, lime juice, vinegar, sugar, poppy seeds, water, and cornstarch.

2. 2

   Cook cauliflower rice (start of cook time): Heat 1 tbsp oil in a large wok or skillet over medium-high heat. Add cauliflower rice and stir-fry 4–5 minutes until tender and lightly dry; season lightly with a pinch of salt if needed. Transfer to a warm plate.

3. 3

   Brown beef (continue cook time): Add remaining 1 tbsp oil to the wok. Add ground beef and cook 6–7 minutes, breaking up until browned. Stir in garlic and ginger for 30–45 seconds.

4. 4

   Make hot-sweet-sour basil stir-fry: Add soy sauce, fish sauce, lime juice, vinegar, and sugar. Simmer and stir 2–3 minutes until glossy and reduced. Turn heat to medium-low and stir in basil just until wilted (about 30–60 seconds).

5. 5

   Finish with poppy seed wok sauce (final minutes): In a small bowl, whisk poppy seeds, water, and cornstarch until smooth. Pour into the wok and stir 1–2 minutes until thickened. Add chili flakes if using. Serve immediately over cauliflower rice and top with green onions.