Nutrition balance score
Unbalanced
Glycemic Index
45
Low
Glycemic Load
8
Low
Nutrition per serving
Calories318.5 kcal (16%)
Total Fat10.2 g (15%)
Carbs17.2 g (7%)
Sugars10.6 g (12%)
Protein38.3 g (77%)
Sodium2227.8 mg (111%)
Fiber1.7 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1.5 poundsflank steak
1 ½ teaspoonkosher salt
½ teaspoonfreshly ground black pepper
2 teaspoonsarrowroot starch
2 tablespoonsavocado
or extra virgin olive oil
1 cupwhite onion
medium, thinly sliced
1red bell pepper
medium, seeded and thinly sliced
4garlic cloves
minced
1Thai chiles
thinly sliced, or 1/2 teaspoon crushed red pepper flakes
½ cupcoconut aminos
1 tablespoonfish sauce
1 cupfresh Thai basil leaves
packed, or regular
Cauliflower Rice
Prepared, optional
½ cupfresh cilantro leaves
for serving
Instructions
Step 1
Place the steak on a cutting board and cover with parchment paper. Tenderize the meat by pounding until about 1/2 inch thick. Slice thinly against the grain.
Step 2
Place the steak in a large bowl, sprinkle with salt, pepper, arrowroot, and 1 teaspoon of avocado oil. Toss to coat.
Step 3
In a large nonstick skillet, heat remaining avocado oil over high heat. Add steak slices in a single layer. Sear until golden brown, 2 to 3 minutes per side. Set aside.
Step 4
Reduce the heat to medium, add the onion, bell pepper, garlic, and Thai chiles. Cook, stirring, until onions are very tender, 5 to 7 minutes.
Step 5
Return the beef to the skillet, add coconut aminos and fish sauce, stir to combine. Simmer until the sauce reduces, 2 to 3 minutes.
Step 6
Remove from heat, stir in basil leaves until wilted, about 1 minute. Serve over cauliflower rice if desired, topped with cilantro.
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