1/2 white onion. Very thinly sliced
1 red bell pepper. Seeds/core removed and very thinly sliced
4 cloves garlic. Minced
Combine above veggies together, label and refridgerate.
1 cup Basil. Packed
Store basil separately, label and refridgerate
Cilantro. Chopped for serving.
Store cilantro separately, label and refridgerate
1.5 lbs. Flank Steak – Using a meat mallet, or rolling pin, pound out the flank steak to help tenderize and thin it out a bit (optional). Or cut it thin and bite sited. Using a very sharp knife, carefully slice the meat against the grain as thinly as possible. For the really long strips of meat, cut them in half lengthwise to make them a bit more bite sized.
Store steak separately, label and refridgerate.
2 tbsp. + 1 tsp. olive oil
2 tsp. Tapioca or Arrowroot
Salt and pepper, to taste
1/4 cup coconut aminos
1 tbsp. red boat fish sauce
1/2 tsp. Red Pepper Flakes (Optional)
Place sliced steak in a bowl + season with kosher salt and pepper, to taste. Add 1 tsp. oil and 2 tsp. of arrowroot. Toss to coat evenly.
Heat a skillet over high heat. Add 2 tbsp. oil and when hot, sear the meat on both sides until golden brown, about 2-3 minutes per side. Be careful not to overcrowd you pan. You want each piece to get a good sear for the best results. I do mine in batches until all browned. As they are done, set the browned pieces aside on a plate.
In the same skillet, reduce the heat to medium. Add the onions, garlic, bell peppers, and red chilis and season with a little salt and pepper. Saute until the onions are very tender, about 5-7 minutes.
Add the Beef back into the skillet.
Add the coconut aminos and the fish sauce. Let simmer until the sauce reduces and thickens, about 2-3 minutes.
Add the basil. Remove from heat and toss the basil into the hot stir fry until just wilted.
Serve this dish with your favorite grain or Cauliflower Rice (our favorite).