Basil Beef
This is a soy free stir-fry recipe for the traditional Basil Beef. This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol and paleo diets.
Servings: 4
Calories: 406kcal
Ingredients
- 1 tablespoon Marsala Wine or whiskey
- 1 tablespoon Fish Sauce
- 2 tablespoons Extra Virgin Olive Oil divided
- 2 pounds Flank or Skirt Steak sliced thinly against the grain
- 1 teaspoon Salt
- 1/2 teaspoon Ground Pepper
- 10 Garlic cloves chopped
- 1 small Onion thinly sliced
- 2 cups Sweet Basil leaves packed (Thai Basil works as a substitute)
Instructions
- Combine the wine and fish sauce in a small bowl and then set aside.
- Pour the olive oil, salt and pepper over the flank steak and then toss.
- Heat your wok over high heat.
- Sear the beef until just browned, remove from the wok, and set aside.
- Add the garlic and onion and stir-fry for a few minutes until slightly softened.
- Toss the beef back in, along with the fish sauce mixture.
- Stir-fry for another few seconds, and then fold in the Thai basil until it’s just wilted.
- Season to taste with additional salt and pepper.
- Serve with jasmine rice, and garnish with cilantro.
Nutrition
Serving: 1cup | Calories: 406kcal | Carbohydrates: 6g | Protein: 50g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 136mg | Sodium: 1058mg | Potassium: 892mg | Fiber: 1g | Sugar: 2g | Vitamin A: 633IU | Vitamin C: 7mg | Calcium: 89mg | Iron: 4mg