Prep time: 15 mins
Cook time: 40 mins
- 1 pound beef, thinly sliced against the grain (ex: flap meat, hanger steak or flank steak)
- 2+ tablespoons ghee
- 1 red bell pepper, thinly sliced
- 1 yellow onion, diced
- 3 garlic cloves, sliced
- ¼ cup coconut aminos (do not try to sub with liquid aminos)
- 2 teaspoons fish sauce
- 1 teaspoon honey
- pinch of salt
- 1 cup packed thai basil leaves
- cilantro, for garnish
- Place a large saute pan ove medium-high heat, add ghee. Once pan is very hot, space out some of the meat in the pan making sure not to crowd it, and sear until browned on both sides, about 2 minutes per side depending on the thickness. It’s very important not to crowd the pan here because you want to get a crispy crust on the meat. Once meat is browned, set aside and continue with the rest of the meat until it is all cooked.
- Add a little more ghee to the pan then add the bell pepper, onion and garlic and saute until peppers are soft and onions are translucent, scraping the brown bits from the bottom of the pan, about 10 minutes.
- Add the coconut aminos, fish sauce and honey to the pan with the pepper and onions and let cook down over a high heat for about 5-8 minutes. Once slightly reduced, add the beef back to the pan along with the thai basil leaves and mix. Cook for 2-3 minutes, until basil is soft and wilted.
- Garnish with cilantro on top!
Recipe by: Juli at Paleomg.com