You are here
Thai Basil Beef (diabetes-friendly)
Jill Hillhouse and Lisa Cantkier

Thai Basil Beef, page 226
of The 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. Serve with rice.
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) 15 mL
1 tbsp filtered water 15 mL
1⁄2 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
11⁄2 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