Meat & Marinade

• 1 pound flank steak
• 2 teaspoons coconut aminos
• 2 teaspoons rice vinegar
• 2 cloves garlic, minced (about 2 teaspoons)

Stir-Fry

• 1 ½ tablespoon fish sauce (I like Red Boat!)
• 1 tablespoon coconut aminos
• 1 tablespoon lime juice
• ½ cup water
• ½ pound green beans, cut into 1-inch pieces
• ½ tablespoon coconut oil
• 1 large red bell pepper, thinly sliced
• 4 scallions, cut into 1-inch pieces
• 1 small serrano chile, stems and seeds removed, thinly sliced
• 2 cloves garlic, minced (about 2 teaspoons)
• 1 cup fresh basil leaves

Directions

Place flank steak in the freezer for 10-15 minutes. Slice very thinly, across the grain to make ¼-inch strips. Place the steak in a medium mixing bowl and add the coconut aminos, rice vinegar, and garlic. Toss with two wooden spoons to combine, then cover and refrigerate 10 minutes or up to 1 hour.

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