So lets talk about this for a second, this is a paleo recipe, however I do not claim to be “paleo” by any far stretch. I mean, if you know anything about nutrition you know not eating processed foods is a good idea, so I am on board with that, however I am not giving up all my carbs. I am more interested in avoiding gluten right now, just as a trial for myself to see how or if I feel differently eliminating it from my diet, and paleo helps with that since all the gluten is already gone. However, I am still eating some “forbidden” paleo foods like dairy, leguemes and rice.

At any rate, my friend Hannah introduced me to this cookbook and we LOVE it; everything we have tried out of it over the last few months has been awesome, you wouldn’t even know it was “paleo”. This is one of my favorite recipes from the cookbook, it was one of the first that we tried and it made me a believer that paleo food could be flavorful and exciting. The whole point of this being, don’t disregard this or another recipe because it is labeled “paleo”, if you want to eat it with a potato, boom, not paleo! Now that we have that out of the way, go try this super awesome recipe for the pure fact it’s yummy and healthy! Enjoy

Thai Basil Beef {GF, Paleo}

Thai Basil Beef {Gluten Free, Paleo}   (Print Me)

Meat & Marinade:
1 pound flank steak
2 teaspoons soy sauce (tamarin for gf or coconut aminos for paleo)
2 teaspoons rice vinegar
2 cloves garlic, minced (about 2 teaspoons)

1/2 cup water
1/2 pound green beans, cut into 1-inch pieces
1 1/2 Tablespoons fish sauce
1 Tablespoon soy sauce or substitue
1 Tablespoon lime juice
1/2 Tablespoon coconut oil (or oil of your choice)
1 large red bell pepper, thinly sliced
1 cubanelle pepper, thinly sliced
1 small serrano chile, seeds removed, thinly sliced
4 scallions, cut into 1-inch pieces
2 cloves garlic, minced (about 2 teaspoons)
1 cup fresh basil leaves

Place flank steak in the freezer for 10-15 minutes to make it easier to slice. Slice very thinly, against the grain to make 1/4-inch strips. Place the steak in a medium mixing bowl and add the soy sauce, rice vinegar, and garlic. Toss to combine, then cover and refrigerate for about 10 minutes or up to 1 hour.

In a small bowl, mix the fish sauce, soy sauce, 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 oil, allow it to melt, about 1 minute. 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 until heated through. Remove from heat, add basil leaves, and toss until the leaves are wilted. Serve immediately.

Source: Well Fed 2

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