Cambodian Keto Stir-Fried Beef with Lemongrass and Holy Basil

Allergens

Contains no common allergens unless specified.

Ingredients

• 12 oz (340g) thinly sliced beef sirloin 4 large lemongrass stalks, white parts only, bruised 1 cup (240ml) coconut milk 2 tbsp (30ml) fish sauce 1 tbsp (15ml) lime juice 1 tsp (5g) sugar substitute 2 cups (200g) holy basil leaves, packed 2 cups (200g) thinly sliced bell peppers (red, green, and yellow) 1 cup (200g) thinly sliced red onion 3 cloves garlic, minced 1 tbsp (15ml) coconut oil Salt and pepper to taste

Instructions

1. Heat a wok or large frying pan over medium high heat. Add the coconut oil and swirl to coat the surface.
2. Add the sliced onion and garlic, stir fry for 2 minutes until fragrant and softened.
3. Add the thinly sliced beef and continue to cook, stirring frequently, for 4 5 minutes or until browned.
4. Add the lemongrass stalks, stirring to combine, and cook for an additional minute.
5. Pour in the coconut milk, fish sauce, lime juice, and sugar substitute, stirring well to combine. Bring to a simmer and cook for 2 3 minutes, allowing the flavors to meld together.
6. Add the sliced bell peppers and continue cooking for another 3 4 minutes, or until they are tender yet still slightly crisp.
7. Remove the lemongrass stalks and discard. Stir in the holy basil leaves and cook for an additional 1 minute, until fragrant and wilted. Season with salt and pepper to taste.
8. Serve immediately over a bed of cauliflower rice or your favorite Keto side dish.

Chef’s Insight

The secret to this dish is balancing the flavors of sweet, sour, and savory, as well as the combination of textures from the beef, vegetables, and aromatic herbs.

Notes

For an extra spicy kick, add red chili flakes to the dish.