Thai Basil Beef

SERVES 4

GLUTEN-FREE · DAIRY-FREE · PALEO · WHOLE30 · GRAIN-FREE

Total time: 35 minutes

When life gets hectic, a good stir-fry is my absolute go-to because it calls for using just one pan, and typically takes less than 30 minutes to cook. This variation calls for just a few simple ingredients, but it packs serious flavor that will WOW your weeknight.

• 1½ pounds flank steak
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 teaspoons arrowroot starch
• 2 tablespoons plus 1 teaspoon avocado or extra virgin olive oil
• ½ medium white onion, thinly sliced (1 cup)
• 1 medium red bell pepper, seeded and thinly sliced
• 4 garlic cloves, minced
• 1 to 2 Thai chiles, thinly sliced, or ¼ teaspoon crushed red pepper flakes (see Note)
• ¼ cup coconut aminos
• 1 tablespoon fish sauce (I use Red Boat)
• 1 cup packed fresh Thai or regular basil leaves
• Prepared Cauliflower Rice, for serving (optional)
• ¼ cup fresh cilantro leaves, for serving

Place the steak on a cutting board and cover with a sheet of parchment paper. Using a meat mallet or the bottom of a skillet, tenderize the meat by pounding the steak until it is about ½ inch thick. Using a very sharp knife, carefully slice the meat against the grain as thinly as possible. Cut longer strips of the meat in half lengthwise to make them bite-size.

Place the steak in a large bowl and sprinkle with the salt, pepper, arrowroot, and 1 teaspoon of the avocado oil. Toss to evenly coat.

In a large nonstick skillet, heat the remaining 2 tablespoons avocado oil over high heat. Working in batches to avoid overcrowding the pan, add the steak and arrange the slices in a single layer. Sear the meat on both sides until golden brown, 2 to 3 minutes per side. Transfer the cooked steak to a plate and set aside. Repeat until all the meat is cooked and set aside.

Reduce the heat to medium and add the onion, bell pepper, garlic, and Thai chiles. Cook, stirring, until the onions are very tender, 5 to 7 minutes.

Return the beef to the skillet and add the coconut aminos and fish sauce and stir to combine. Simmer, stirring, until the sauce reduces and thickens, 2 to 3 minutes. Remove the pan from the heat and stir in the basil leaves until they have just wilted, about 1 minute. Serve spooned over cauliflower rice, if desired, topped with cilantro.

from MY KITCHEN to YOURS

My kiddos absolutely love this dish, but I serve theirs up before adding the Thai chiles. That way they get a serving that’s mild enough for their taste, but the adults can kick things up a notch in the heat department.