¼cupfresh basil, thinly sliced or roughly chopped (Thai basil, preferred, if you can find it)
Options For Topping:
carrots, peeled into ribbons or spiralized
cucumber, thinly sliced
scallions, thinly sliced or cut into 1-inch pieces
thinly sliced red chiles
red pepper flakes
bean sprouts
limes
Serve Over:
cauliflower rice or zucchini noodles, you can also serve over regular rice or rice noodles
Instructions
Heat oil in a large skillet over medium-high heat. Add shallots to the hot pan, stir constantly and cook for 2-3 minutes. Then add the garlic, ginger and red chile, cook, stirring constantly, until fragrant, about 1 minute.
Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain the excess fat.
In a small bowl, whisk together the coconut aminos, fish sauce and rice wine vinegar. Add the coconut aminos sauce to the pan and stir until well combined, allowing to simmer until it reduces slightly, about 3 minutes.
Turn off the heat and stir in the chopped fresh basil.
Serve immediately over cauliflower rice or zucchini noodles. Garnish with fresh carrot, cucumber, scallions, red chiles and additional fresh basil.
Notes
adjust heat by using less chile and skipping red pepper flakes swap in half a red bell pepper for chile for less heat you can swap in ground turkey, chicken or pork for the beef, or a meat-free option if you are vegetarian for AIP leave out peppers and pepper flakes