Thai Beef Stir Fry with Basil and Bok Choy

iheartumami.com
Servings: 2 side dish servings


​Ingredients

• ½ lb skirt steak sliced thinly against the grain
• 1 clove garlic minced
• ½ tbsp ginger minced
• 1 fresh red chilli roughly chopped (fresno or serrano)
• Pinch of salt
• 2 stalks scallions sliced thinly & separate white part from green part
• ½ cup green/red or any color bell pepper sliced thinly
• 3-4 heads baby bok choy quartered
• 1/4 cup fresh basil leaves (best Thai basil. Alt. Italian basil)

Stir fry sauce combo:

• 1/2 tbsp fish sauce
• 1 1/2 tbsp coconut aminos
• ½ tsp Black pepper

Beef marinade:

• 1 1/2 tbsp coconut aminos
• 1/2 tsp sesame oil
• 1 tbsp fish sauce​

Preparation

1. Slice the beef against the grain and marinate for 20-30 mins with ingredient under "beef marinade".
2. Pound up a roughly chopped red chilli pepper + 1 minced garlic and ½ tbsp ginger in a mortar and pestle with a pinch of salt to bring out the flavor. (alt. use a food processor).
   
3. Set aside stir fry sauce combo - fish sauce, coconut aminos, and black pepper.

Stir-fry direction

1. Heat a saute pan over high heat with 1 tbsp coconut oil. When the oil is hot, add the ingredients from the mortar (garlic, ginger, and red chilli) *your house should smell amazing now but be careful the splatter. :).
2. Add beef and continue to stir fry until the beef is slightly cooked. Add the "stir-fry sauce combo" & continue to stir fry until the beef is almost cooked.
3. Add veggies (bok choy and bell pepper) & stir fry for another 2-3 mins. Add basil leaves and the white part of the scallions and stir fry for another 30 seconds.
4. Scoop out the ingredients into a large serving bowl/dish and leave the remaining liquid in the saute pan. Reduce the liquid over medium-high heat until the liquid is thickened.
5. Pour the reduced sauce over the beef and veggies. Give it a gentle toss. Garnish with the green part of the scallions and more basil leaves if desired. Serve hot.