Ingredients

The following ingredients have 4 Servings
  • 1 lbs sirloin or skirt steak
  • 1 1/2 tbsp coconut aminos ((or tamari/soy sauce))
  • 1 tbsp fish sauce
  • 1 tsp baking soda
  • 1 medium onion (thinly sliced)
  • 1 red bell pepper (thinly sliced)
  • 2 inch piece fresh ginger (roughly chopped)
  • 5 cloves garlic (roughly chopped)
  • 1/2 cup chopped scallions
  • 1 Fresno chili pepper (thinly sliced)
  • 1 tbsp sesame oil
  • 2 tbsp coconut aminos ((or tamari/soy sauce))
  • 1/2 tbsp fish sauce
  • 1/2 tbsp lime juice
  • 1 cup thai basil*

Instruction

  • Slice the beef very thinly against the grain. Place the sliced beef in a bowl, add the coconut aminos, fish sauce and baking soda overtop and stir to ensure all of the slices are coated in the sauce. Leave to rest while you prep the rest of the ingredients.
  • Heat the sesame oil in a large skillet or wok on high heat. Working in 2 batches to ensure that you don't overcrowd the pan, cook the beef for 4 minutes until seared and caramelized. Remove the cooked beef and set aside on a plate and then continue cooking the second batch of beef.
  • Add the onion, garlic, ginger, chili pepper and cook for 4 minutes until the onion begins to soften.
  • Add in the sliced red bell peppers and scallions as well as the coconut aminos, lime juice and fish sauce and leave to cook for approximately 5 minutes until the peppers are soft.
  • Return the cooked beef to the pan along with the Thai basil leaves. Give everything a stir to ensure its all well mixed and then remove from the heat and serve.