Thai Beef 2
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Ingredients
2 TBSP peanut oil
4 cloves garlic, peeled and chopped fine
1 medium onion, peeled and chopped fine
1 orange (or red) bell pepper, seeded and cut into thin strips
2 tsp sea salt
1 TBSP fresh basil, chopped fine
1 pound lean beef strips
2 TBSP white wine vinegar
2 TBSP honey
¼ to ½ cup whole peanuts*, optional
2 TBSP (30 ml) peanut oil
4 cloves garlic, peeled and chopped fine
1 medium onion, peeled and chopped fine
1 orange (or red) bell pepper, seeded and cut into thin strips
2 tsp (10 ml) sea salt
1 TBSP (15 ml) fresh basil, chopped fine
440 grams lean beef strips
2 TBSP (30 ml) white wine vinegar
2 TBSP (30 ml) honey
38-75 grams whole peanuts*, optional
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Instructions
- In a wok, or large stir-fry pan, over the stovetop, heat the peanut oil on medium-high heat until it is ready.
- Add in the garlic, onions, bell pepper, salt, and basil.
- Stir-fry until slightly soft, about 5-10 minutes.
- Next, add in the beef and continue to stir-fry on medium-high heat.
- Finally, add in the vinegar, honey, and whole peanuts.
- Toss frequently, until beef is cooked through, approximately 10-15 minutes.
Nutritional Info
Storage
Notes
*For SCD: Wait for at least 6 months after symptoms have cleared to try whole peanuts. Although we cannot use store-bought Asian sauces on the SCD, we realized that we could get the same tangy flavoring by using vinegar and honey. The peanut oil and fresh peanuts add a nutty balance.
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