Pair With: Aquitania Lazuli
The layers of cassis, mint and comphor in the elegant Lazuli are enhanced by the floral basil and aromatic ginger in this Asian-fusion dish.
Ingredients:
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2 tablespoons vegetable oil
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3 cloves garlic, thinly sliced
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2 red chilies, seeded and thinly sliced
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1-inch chunk fresh ginger, peeled and grated or finely chopped
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1 pound ground beef
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Kosher salt and freshly ground black pepper
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3 cups fresh basil leaves
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2 medium carrots, julienned or coarsely grated
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2 scallions, thinly sliced
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4 tablespoons soy sauce
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2 teaspoons brown sugar
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Steamed rice or cooked rice noodles for serving
Directions:
Heat 2 tablespoons oil in a large skillet over high heat. Add garlic, chilies and ginger. Cook until fragrant, about 30 seconds. Add ground beef and season with salt and pepper. Cook, breaking up with a spoon and pressing down firmly to help brown, until crisped and cooked through. Add 2 cups of basil leaves and carrots and cook about 2 minutes longer until carrots just soften. Add scallions, soy sauce and brown sugar and cook 1 minute longer.
Serve beef over rice or rice noodles and garnish with remaining basil leaves.