Ingredients
Stir Fry:
2 tablespoons olive oil
3 cloves garlic (minced)
1 teaspoon fresh ginger (finely grated or chopped)
4 cups vegetables (broccoli, snap peas, and/or bell pepper)
12 oz steaks (your favorite cut; flank steak works great)
1 cup basil leaves (Thai basil if you can find it)
Sauce:
2 tablespoons soy sauce
1 tablespoon fish sauce
3 tablespoons brown sugar
juice of 2 limes (3 tablespoons)
2 teaspoons cornstarch
rice (to serve)
Directions
1
Heat oil in a large pan or wok over medium heat. Add the garlic and ginger and cook for 1 minute. Add the vegetables and cook for 5-8 minutes, until cooked through.
2
Remove the vegetables from the pan and set aside.
3
Add the steak to the pan, and cook for 3 or so minutes, until just cooked through. Remove steak from pan and sop up any extra oil or liquids from the pan.
4
Add the sauce to the pan and cook for 1 or so minute, until slightly thickened. Return the steak and vegetables to the pan, along with the basil leaves, and toss to coat.
5
Serve over rice.
6
Low Carb
7
Swap the soy sauce for liquid soy seasoning and the brown sugar for ¼ the volume of monk fruit sweetener. Serve over cauliflower rice.
8
Alternative proteins
9
Swap the steak for ground beef or chicken thighs cut into 1 inch cubes.
Notes
Storage
This recipe is best served fresh, but can be stored in the fridge for 1-2 days.