Thai Beef Bowl

It's spring! At least for the day. I made a dish that is very similar to my fave end-of-summer dish, Hmong Larb Salad, except this one has (thai) basil rather than cilantro and mint. I loaded my bowl with rice and carrots (using a peeler) and cucumbers (julienne cut), along with the beef mix. It was easy to make, and also perfect on this sunny, 60 degree, late afternoon. I'm getting to the end of my garden carrots, and these cukes are local, hydroponic ones from the co-op.

The original recipe is linked in the title - I changed it only slightly.

Thai Beef Bowl
1 tablespoon coconut oil/ghee
2 shallots, finely chopped
2 cloves garlic, minced
1-inch piece ginger, peeled and grated
2 fresh Thai red chiles, seeds removed and finely chopped
1 pound grass-fed ground beef
2 T tamari
2 teaspoons fish sauce
2 teaspoons lime juice
red pepper flakes, to taste
sea salt, to taste
¼ cup fresh basil, thinly sliced or roughly chopped (Thai basil, preferred)
*carrots/cucumbers/scallions/rice/cauliflower rice/zucchini noodles for serving

1) 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 chiles, cook, stirring constantly, until fragrant, about 1 minute.
2) Add ground beef and cook until browned, about 5 minutes, making sure to crumble the beef as it cooks.
3) Add the coconut aminos, fish sauce, lime juice and pepper flakes and stir until well combined, allowing to simmer until it reduces slightly, about 3 minutes.
4) Turn off the heat and stir in the chopped fresh basil.
5) Serve immediately over rice, cauliflower rice or zucchini noodles, fresh carrot, cucumber, and scallions.