Thai Beef with Basil
['2 tablespoons vegetable oil, divided', '6 garlic cloves, thinly sliced', '2 red chiles, thinly sliced, seeded for less heat if desired, divided', '1 pound ground beef', 'Kosher salt, freshly ground pepper', '1/2 cup low-sodium chicken broth', '3 cups fresh basil leaves, divided', '2 medium carrots, julienned or coarsely grated', '2 scallions, thinly sliced', '4 tablespoons fresh lime juice, divided', '2 tablespoons reduced-sodium soy sauce', '1 tablespoon fish sauce (such as nam pla or nuoc nam)', '1 teaspoon sugar', 'Steamed rice and lime wedges (for serving)']
Heat 1 tablespoon oil in a large skillet over high heat. Add garlic and 1 chile and cook, stirring, until fragrant, about 30 seconds. Add beef, season with salt and pepper, and cook, breaking up with a spoon and pressing down firmly to help brown, until cooked through and nicely crisped in spots, 8–10 minutes. Add broth and 2 cups basil and cook, stirring, until basil is wilted, about 2 minutes.
Toss carrots, scallions, 1 tablespoon lime juice, and remaining chile, 1 cup basil leaves, and 1 tablespoon oil in a small bowl.
Mix soy sauce, fish sauce, sugar, and remaining 3 tablespoons lime juice in another small bowl until sugar dissolves.
Top rice with beef and slaw and drizzle with soy dressing. Serve lime wedges alongside for squeezing over.
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