• Katherine Arthurs

Thai Basil Steak with Ginger + Bok Choy

I'm speechless. I mean, when a meal comes together with 2 sauce ingredients, loaded with vegetables, my favorite fresh herb + tasty steak! Okay, maybe I'm not speechless - I loved how quickly this came together.

I've been on a mission to create more simple meals with less ingredients - you know for those quick meals during the week, when you really just want to cook a bowl of pasta BUT now you have this!

You have to try this Mother in Law's Gochujang Fermented Chile Garlic Sauce - I picked it up + have been loving the depth of flavor, a little heat with a ton of garlic + it makes for a great sauce (+marinade). I kept it simple with coconut aminos + this sauce. Now that's easy!

Let's make it!

Thai Basil Steak with Ginger + Bok Choy

I made this Paleo - enough for 4 hungry people

2 lbs Tri Tip Steak, sliced thinly + room temperature

1/2 cup coconut aminos, divided (I love this brand)

1 teaspoon tapioca flour

1 tablespoon coconut oil

1/2 onion, sliced

2 carrots, sliced thinly

2 cups baby bok choy, chopped

1/2 cup Fermented chile garlic sauce

1 heaping tablespoon fresh ginger, minced

1 large handful basil, roughly chopped

In a medium sized bowl, add the sliced steak, 1/3 cup coconut aminos + tapioca flour. Mix with tongs or hands to coat the steak. Set aside.

Heat a large cast iron pan or heavy duty pan over high heat. Add the coconut oil - when it starts to smoke, add the steak. Let cook for 2-3 minutes on the first side - try not to mix around, this will help it brown on the edges. Flip over or toss so that the other side cooks - for 1 minute. Remove from pan.

Return the pan back to the heat - turn down to medium. Add the onion + carrots. Stir fry for 2-4 minutes or until softened. Add the bok choy + mix to combine. Cook for 1-2 minutes or until the bok choy wilts. Add the steak back into the pan, along with the remaining coconut aminos + chile garlic sauce. Stir everything to combine + heat through.

Remove from heat + top with fresh ginger + basil. Serve with jasmine rice, noodles or on its own.


**top with roasted peanuts, if desired