Umami Beef Stir Fry Recipes

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THAI BASIL BEEF (PAD GRA PROW - WHOLE30, KETO)



Thai Basil Beef (Pad Gra Prow - Whole30, Keto) image

Paleo Thai Basil Beef Stir-Fry (Pad Krapow) ) with sweet & savory Whole30 Thai basil beef sauce. This basil beef comes together in minutes!

Provided by ChihYu

Categories     Main

Time 30m

Number Of Ingredients 16

1 lb. skirt steak (beef flap, or sirloin)
1 ½ tbsp coconut aminos
½ tsp toasted sesame oil
1 tbsp fish sauce (Red Boat brand preferred)
¼ tsp baking soda
1 tsp arrowroot powder
2 tbsp sliced garlic cloves
1 to 1 ½ tbsp fresh ginger (julienned)
3 bulbs scallions (chopped and separate white and green parts)
1-2 chili peppers (serrano, fresno, or jalapeño, seeds removed, optional)
1 to 1 ½ whole bell pepper (slice to thin strips, any color you prefer)
1 cup Thai/Asian basil or 2 cups Italian basil
Cooking fat (ghee or avocado oil)
½ tbsp fish sauce (Red Boat brand preferred)
1 ½ tbsp coconut aminos
½ tsp ground black pepper

Steps:

  • Thin slice the beef against the grain to less than ¼-inch thin. Combing and gently mix well the beef with all ingredients under 'beef and marinade'. Set aside in the fridge. Prepare garlic, ginger, scallions, chili peppers (if using), bell pepper, basil, and set aside 'stir-fry sauce'.
  • In a well heated large stainless steel skillet (or cast iron), add 2 tbsp cooking fat. Try to sear the beef over medium-high heat in one layer so they aren't overlap with each other too much in the skillet. Sear the first side without disturbing for roughly 2 minutes or until golden brown then sear the flip side about 1 minute. Set aside in a large bowl along with the pan juice.
  • Use the same skillet, add 2 tbsp cook fat, saute garlic, ginger, white parts of scallions, and chili peppers. Season with a pinch of salt and saute until fragrant (about 10 seconds) over medium to medium-high heat. Add sliced bell pepper, season with another pinch of salt. Saute for 5-8 seconds. Add Italian basil and use the heat to extract the basil fragrance/oil. Saute for 5-6 seconds. Add beef back to the skillet and the 'stir-fry' sauce. Give a quick toss this dish is ready!
  • Serve the dish over cauliflower rice, broccoli rice, lightly sauteed zucchini noodles or steamed rice for a gluten-free meal.

Nutrition Facts : Calories 207 kcal, Carbohydrate 5 g, Protein 25 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 71 mg, Sodium 668 mg, Sugar 1 g, ServingSize 1 serving

UMAMI BEEF STIR-FRY



Umami Beef Stir-Fry image

A really easy stir fry, satisfies that taste for Asian cooking at home. For a really fast meal you can make this with frozen vegetables. It's just a good with pork or chicken. The method can be used for any combination that you desire. Add nuts, seafood, lamb, mushrooms, water chestnuts, whatever you like! -- You can use portabella mushrooms or tofu in place of the meat for a vegetarian treat. A great opportunity to clean out the veggie drawer :-).

Provided by Steve_G

Categories     Vegetable

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 13

1/2 cup soy sauce
2 tablespoons honey
6 garlic cloves (minced or crushed ) or 1 tablespoon garlic powder
2 tablespoons sesame oil
2 tablespoons peanut oil or 2 tablespoons safflower oil
1/2-1 lb top round steak, cut about 3/16-inch thick across the bias (or similar lean cut, sirloin, flank, chicken breast, thighs, boneless pork chops, tofu, shrimp, port)
1 1/2 cups snow peas
1 cup carrot, cut up about the size of the snow peas
1/2 cup onion, cut up about the size of the snow peas
1 teaspoon sesame oil
1/4 cup water, for veggies
2 teaspoons cornstarch, mixed in water
1/4 cup cold water

Steps:

  • Combine liquid marinade ingredients in a 2 cup heat proof measure, heat in the microwave (or in a pan of hot water) just enough to thin the honey, stir to combine, add spices, stir.
  • Allow to cool.
  • Meanwhile trim all fat from beef, slice up meat, place meat and marinade in a 1 gallon ziploc bag, remove all air from bag and refrigerate for 4 to 48 hours.
  • Remove meat from marinade, drain in colander, reserve strained marinade!
  • In a wok or large skillet over medium/high with teaspoon of sesame oil (just enough to coat pan when wiped with a paper towel) cook meat until lightly browned, stirring constantly.
  • Pull meat from center of pan and add chopped vegetables and 1/4 cup of water.
  • Cover and bring to a simmer.
  • Cook until veggies are tender, about 5 minutes or until desired tenderness is reached, be sure to stir every few minutes after the first 5.
  • Remove meat/veggie mixture, pour reserved marinade into pan, bring to a boil.
  • Allow to boil for a minute or two to kill any bacteria that was present from the marination process.
  • While stirring constantly, slowly pour cornstarch mixture into heated marinade until desired thickness is reached it may not take all the cornstarch.
  • Just GO SLOW as once the thickening process starts it happens almost instantly.
  • Add meat/veggies back into the sauce, toss to mix and coat, pour onto a serving platter.
  • Serve with white rice.

Nutrition Facts : Calories 651.4, Fat 38.8, SaturatedFat 8.2, Cholesterol 78.2, Sodium 4143.1, Carbohydrate 42.1, Fiber 5.2, Sugar 26.2, Protein 36.3

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