Thai Basil Beef {Paleo}
Tender marinaded steak, onions, bell peppers & peppery basil leaves are cooked in an savory, umami packed sauce in this healthy meal.
Equipment
- 1 Large skillet
- 1 medium bowl or large storage bag
- 1 small bowl or measuring pitcher
- measuring cups and spoons
- 1 kitchen tongs
- 1 Large wooden spoon
Ingredients
- 2 lb sirloin steak thinly sliced against the grain
- 1½ tablespoon neutral oil
Beef Marinade
- ¼ cup coconut aminos
- 2 tablespoon rice vinegar
- 2 tablespoon lime juice
- 2 teaspoon sesame oil
- 2 tablespoon arrowroot flour
Vegetables
- 2 large onion sliced in ½ inch pieces
- 2 large red bell peppers sliced in ½ inch pieces
Sauce
- ½ cup coconut aminos
- ½ cup beef broth
- 2 tablespoon lime juice
- 1½ tablespoon coconut sugar
- 4 teaspoon fish sauce
- 2 teaspoon chili paste aka sambal oelek
- 5 cloves garlic minced
- 1 cup basil leaves* loosely packed and saved to use at the end of this recipe
Instructions
- Mix marinade ingredients: coconut aminos, rice vinegar, lime juice, sesame oil, and arrowroot flour in a small bowl or measuring pitcher.
- Add sliced steak to a large storage bag (or medium bowl) and pour marinade over the meat. Seal and refrigerate 30 minutes up to 24 hours.
- Mix the sauce ingredients: coconut aminos, beef broth, lime juice, coconut sugar, fish sauce, chili paste, and minced garlic in a small bowl or measuring pitcher. Set aside to allow the flavors to marry.
- Add neutral oil to a large pan over MEDIUM heat. When skillet is very warm add steak in a single layer leaving room between pieces for even browning. Discard remaining marinade. Cook 1-2 minutes on the first side then flip and cook an additional 1 minute. Remove with tongs or a slotted spoon to a bowl and set aside.(You want some remaining pink as the steak is sliced very thin and will continue to cook in a later step). You will need to do this in at least 2 batches to prevent overcrowding the pan.
- Add onion, bell pepper slices, and 3 pinches of salt to the skillet that was used to cook the steak. If the skillet looks dry add additional oil ½ tablespoon at a time. Sauté stirring occasionally until slightly softened about 3 minutes.
- Add steak and accumulated juices back into the pan. Top with sauce scraping up the tasty brown bits (fond)** leftover from cooking the steak and veggies. Sauté stirring occasionally until everything is warmed through and sauce is bubbly. Stir in basil leaves and remove from heat. Serve warm over your favorite rice or cauliflower rice.
Notes
*Thai basil leaves are good to use in this recipe, however they are not in stock often at my local grocery store. I typically use fresh Italian basil leaves instead, but have used both varieties with delicious results.
**The browned pieces of food on the bottom of the pan are actually caramelized bits called fond that add flavor to the sauce in this recipe! Prevent burning the fond by using these simple tips: Keep the heat on MEDIUM and turn the burner off completely if you have any delay in adding the vegetables into to pan after cooking the steak. Once you add the steak with juices and sauce, use the sizzling steam from the added liquids to scrap up unburnt fond and stir into the sauce for an extra boost of flavor!
Nutrition
Calories: 412kcalCarbohydrates: 26gProtein: 42gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 111mgSodium: 1397mgPotassium: 921mgFiber: 3gSugar: 8gVitamin A: 2319IUVitamin C: 94mgCalcium: 90mgIron: 4mg
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