Thai Beef
Prep:
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Cook:
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Ingredients
1 pound lean beef strips
1 can (13.5 oz) pure coconut milk*
2 cloves garlic, crushed
1 red capsicum (bell pepper) cut into strips
1 bunch spinach, washed and shredded
1 handful fresh coriander (cilantro), chopped
2 tsp real sea salt
olive oil
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500 grams lean beef strips
1 can (400 ml) pure coconut milk*
2 cloves garlic, crushed
1 red capsicum (bell pepper) cut into strips
1 bunch spinach, washed and shredded
1 handful fresh coriander (cilantro), chopped
2 tsp (10 ml) real sea salt
olive oil
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Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P3
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Egg Free
Nut Free
Soy Free
Instructions
- Mix beef strips with olive oil and garlic.
- Heat deep electric fry pan on high.
- Stir-fry beef strips in batches, removing each batch when cooked.
- Return beef to fry pan with all other ingredients. Because spinach is so bulky when raw, you may need to add half, wait until it wilts down, then add the other half.
- Cook on low until meat is cooked through and all spinach is wilted.
- Garnish with basil leaves.
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Nutritional Info
Storage
Notes
*SCD: Canned Coconut milk may be tried after being on the diet for 6 months - make sure it does not contain any additives
Used with permission from
SCD Recipe
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