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Thai Basil Beef

by Jill Hillhouse and Lisa Cantkier

Thai Basil Beef

Thai Basil Beef, page 226

fromThe Paleo Diabetes Diet Solution by Jill Hillhouse and Lisa Cantkier

 

This better-than-takeout dish is also quick and easy — perfect for a weeknight meal.

Tips

Make sure the fish sauce has only three ingredients: fish, salt and water. Steer clear of non-paleo ingredients such as sugar and hydrolyzed wheat protein.

To make slicing raw meat easier, place it in the freezer for about 10 minutes first.

You can use an equal amount of the fat of your choice in place of the coconut oil.

 

3 tbsp        organic gluten-free tamari or coconut amino acids                 45 mL
              

1 tbsp        fish sauce (see tip, at left)                              15 mL

1 tbsp        filtered water                                                           15 mL

12 tsp        freshly ground white pepper                           2 mL

3 tbsp         coconut oil (approx.), divided                      45 mL

1 lb             grass-fed beef flank steak, cut into  thin strips         500 g
            

4                 baby bok choy, leaves pulled apart and hearts halved                  4
             

3                 cloves garlic, minced                                                       3

1                 red bell pepper, cut into thin strips                   1

1                 yellow bell pepper, cut into thin strips            1

1                 large onion, halved and sliced                                  1

112 cups    fresh Thai basil leaves              375 mL

1. In a medium bowl, combine tamari, fish sauce, water and pepper. Set aside.

2. In a large skillet, heat 2 tbsp (30 mL) coconut oil over medium heat. Add beef and cook, stirring, for about 5 minutes or until cooked to desired doneness. Transfer beef and any drippings to the bowl with the tamari mixture and stir to combine.

3. Return the skillet to medium heat and melt the remaining coconut oil. Add baby bok choy, garlic, red pepper, yellow pepper and onion; cook, stirring often and adding more coconut oil if needed, for about 8 minutes or until vegetables are softened.

4. Add beef mixture and cook, stirring, for 3 to 4 minutes or until beef is heated through. Turn off heat, add basil and cook, stirring, until basil is wilted.

 

Makes 4 servings