If you’re anything like me, a stir-fry loaded with veggies was one of the first “international” recipes you learned to cook. A stir-fry is easy, fast, nutritious, and a great way to use up odds and ends of veggies you find in the back of the fridge. This stir-fry is different. Maybe a little more special. But just as easy to pull together on a weeknight. Thanks to its Thai origins, Thai Basil Beef balances sour, sweet, salty, and bitter tastes. Think of it as grown-up stir-fry that pleases eaters of all ages.
Place flank steak in the freezer for 10-15 minutes. Slice very thinly, across the grain to make
In a small bowl, mix the fish sauce, coconut aminos, and lime juice. Set aside.
Place water in a large, non-stick skillet, and bring to a boil. Add the green beans and steam until just tender, about 4-5 minutes. Drain the beans, discarding any remaining water, and rinse under cold water to stop cooking. Set aside.
Reheat the pan over medium-high heat and add coconut oil. Allow it to melt, about 2 minutes. Brown the meat without crowding the pan; work in batches, if necessary. As the meat cooks, remove it to a bowl to catch its juices.
In the same pan, stir-fry the bell pepper, scallions, serrano, and garlic until the peppers are just tender, about 2 minutes. Add the reserved beef, green beans, and sauce, tossing with two wooden spoons until heated through. Remove from heat, add basil leaves, and toss until the leaves are wilted. Serve immediately
© 2013 All rights reserved. Published by Smudge.