Beef, Thai Basil, and Cashew Stir-fry

My dear friends Bill & Joan introduced me to this recipe while gathered around their table many years ago; it’s been a family favorite ever since.

Photo credit: Wholesome Delicious.

ingredients

• 1/4 cup coconut oil

• 1 pound grass fed beef, sirloin or top round, cut into thin strips

• 3 cloves garlic, minced

• 2 inch piece of ginger, minced

• 1 sweet onion, peeled and thinly sliced

• 1 cup sliced fresh mushrooms (either domestic or shiitake)

• 1 small hot red chili, sliced (or can sub a 1-2 teaspoons of garlic chili paste)

• 2 red bell pepper, seeded and cut into julienne strips

• 2 tablespoons soy sauce

• 1 1/2 tablespoons good quality fish sauce

• 1 teaspoon cane sugar

• 20 Thai basil leaves

• 1/2 cup roasted cashews (or peanuts)

directions

• Mix the the soy sauce, fish sauce, and sugar and set aside.

• Heat 2 tablespoons of the oil over high heat in a wok or large saute pan.

• Stir-fry the beef and half the ginger and garlic for 4- 5 minutes and remove from the pan.

• Add the remaining oil to the pan. When hot add the rest of the ginger and garlic and the onions, mushrooms, chili, and red bell pepper for and cook for 4 minutes until just tender.

• Add the beef mixture, the sauce mixture, basil leaves, and cashews. Heat through and serve over steamed jasmine rice (white or brown). Spice it up with Sriracha or garlic chili paste.

yield

4 Servings

(Recipe adapted. from Lynne Vea, PCC Chef.)