Succulent Cambodian Paleo Stir-Fried Beef with Spicy Lemongrass and Holy Basil

Allergens

None

Ingredients

• 8 oz grass
• fed beef sirloin, thinly sliced
• 2 lemongrass stalks, white and light green parts only, minced
• 4 cloves garlic, minced
• 1 cup holy basil leaves
• 1/2 cup coconut aminos
• 2 tbsp coconut oil
• 2 tbsp tapioca flour
• 1 red chili, finely chopped (adjust to taste)
• Sea salt and black pepper, to taste

Instructions

1. In a small bowl, combine the sliced beef with tapioca flour, salt, and pepper. Mix well and set aside.
2. Heat coconut oil in a large skillet over medium heat. Add the minced lemongrass and garlic, and cook for 1 2 minutes until fragrant.
3. Add the seasoned beef to the skillet, cooking until browned and cooked through.
4. Stir in the holy basil leaves and red chili, allowing them to wilt slightly while incorporating the flavors.
5. Finally, pour in the coconut aminos and stir well. Cook for an additional 1 2 minutes before removing from heat.
6. Serve immediately over a bed of cauliflower rice or spiralized zucchini noodles for a complete Paleo meal experience.

Chef’s Insight

This dish highlights the perfect balance of flavors found in Cambodian cuisine while adhering to the principles of the Paleo diet. The lemongrass and holy basil offer a delightful, fresh taste that complements the tender, flavorful beef.

Notes

Use high-quality coconut aminos for the best flavor and color. Fresh lemongrass and holy basil are preferred, but dried may be substituted in a pinch.