Thai Basil Steak with Ginger and Bok Choy
I’m speechless. I mean, when a meal comes together with 2 sauce ingredients, loaded with vegetables, my favorite fresh herb + tasty steak! Okay, maybe I’m not speechless – I loved how quickly this came together.
I’ve been on a mission to create more simple meals with less ingredients – you know for those quick meals during the week, when you really just want to cook a bowl of pasta BUT now you have this!
Let's talk Chile Garlic Sauce
You have to try this Mother in Law’s Gochujang Fermented Chile Garlic Sauce – I picked it up and have been loving the depth of flavor, a little heat with a ton of garlic and it makes for a great sauce (and marinade).
I kept it simple with coconut aminos and this sauce. Now that’s easy!
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
Thai Basil Steak with Ginger and Bok Choy
- Total Time: 25 minutes
- Yield: 4-6 1x
- Diet: Gluten Free
Ingredients
- 2 lbs. Tri Tip Steak, sliced thinly and at room temperature
- 1/2 cup coconut aminos, divided
- 1 teaspoon tapioca flour
- 1 tablespoon coconut oil
- 1/2 onion, sliced
- 2 carrots, sliced thinly
- 2 cups baby bok choy, chopped
- 1/2 cup Fermented chile garlic sauce
- 1 heaping tablespoon fresh ginger, minced
- 1 large handful basil, roughly chopped
Instructions
- In a medium sized bowl, add the sliced steak, 1/3 cup coconut aminos and tapioca flour. Mix with tongs or hands to coat the steak. Set aside.
- Heat a large cast iron pan or heavy duty pan over high heat. Add the coconut oil – when it starts to smoke, add the steak. Let cook for 2-3 minutes on the first side – try not to mix around, this will help it brown on the edges. Flip over or toss so that the other side cooks – for 1 minute. Remove from pan.
- Return the pan back to the heat – turn down to medium. Add the onion and carrots. Stir fry for 2-4 minutes or until softened. Add the bok choy and mix to combine. Cook for 1-2 minutes or until the bok choy wilts. Add the steak back into the pan, along with the remaining coconut aminos and chile garlic sauce. Stir everything to combine and heat through.
- Remove from heat and top with fresh ginger and basil. Serve with jasmine rice, noodles or on its own.
- Prep Time: 10
- Cook Time: 15
- Category: beef
- Method: stove-top
- Cuisine: dinner
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