Whole30 Thai Stir Fry Food
THAI BASIL BEEF (PAD GRA PROW - WHOLE30, KETO)
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
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
WHOLE30® THAI STIR FRY
Inspired by my love for Pad See-Ew, this Whole30®-compliant main course will knock your socks off.
Provided by SheLovesPaleo
Categories World Cuisine Recipes Asian
Time 55m
Yield 6
Number Of Ingredients 19
Steps:
- Whisk minced onion, water, tangerine juice, coconut aminos, 1/3 cup coconut oil, green onions, garlic, ginger, vinegar, salt, and black pepper together in a bowl until marinade is evenly mixed. Place chicken in a separate bowl and pour 1/2 of the marinade over chicken.
- Bring a large pot of lightly salted water to a boil. Add string beans and broccoli; cook uncovered until broccoli turns bright green, about 1 minute. Drain in a colander and immediately run under cold water for several minutes until cold. Drain and transfer to a large bowl.
- Heat ghee in a skillet over medium heat; cook and stir mushrooms until lightly browned, 5 to 10 minutes. Transfer mushrooms to bowl with beans and broccoli, reserving ghee in skillet.
- Cook and stir sliced onion in the ghee until softened, 5 to 10 minutes. Transfer onion to the bowl with mushroom mixture.
- Remove chicken from marinade, reserving marinade. Heat a cast iron grill pan or nonstick skillet over medium heat; cook chicken until no longer pink in the center, about 10 minutes. Transfer chicken to mushroom mixture.
- Heat 2 tablespoons coconut oil in a separate skillet over high heat; cook zucchini and carrots, using tongs to toss zucchini, until tender, 2 to 3 minutes. Add mushroom mixture, marinade from chicken, and reserved marinade to skillet; cook and stir until simmering and heated through, 5 to 10 minutes.
Nutrition Facts : Calories 467.1 calories, Carbohydrate 17.1 g, Cholesterol 108 mg, Fat 29.2 g, Fiber 3.2 g, Protein 34.8 g, SaturatedFat 20.8 g, Sodium 552.2 mg, Sugar 6.2 g
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