Thai Basil Beef (diabetes-friendly)

 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