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Thai Garlic Beef

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Recipe by Ryan Carey

Ryan has been a chef for 11 years working for top restaurants, national sports teams and celebrities. He has held all the positions including that of sous chef, exec sous chef and executive chef. He has knowledge of all different cooking styles and techniques. His passion is focusing on Paleo and Carnivore cooking and highlighting organ meats in creative ways.

Instructions

Step 1

In a large mixing bowl, dust the sirloin strips with the cornstarch, being sure to coat evenly. 

Step 2

In a large saute pan, over medium heat, add in the avocado oil. 

Step 3

Fry the sirloin pieces, (be sure to knock off any excess cornstarch) until slightly browned (roughly 5-10 minutes).

Step 4

Add in chilis and garlic. 

Step 5

Saute for 2-3 minutes or until garlic is fragrant. 

Step 6

Add in coconut aminos, honey, rice wine vinegar, sesame oil, Pluck seasoning and scallions. 

Step 7

Simmer over medium heat until the sauce has thickened and reduced by one third. 

Step 8

Serve with basmati rice. Sprinkle the dish with sesame seeds.

This recipe is best served with organic basmati rice. This can also be substituted out for cauliflower rice, making it a healthier alternative for those on low-carb diets. The heat level in this dish can be changed very easily by adding or subtracting the amount of Thai chilis used. This dish contains an array of antioxidants from both garlic and peppers. The sprinkle of Pluck on the top adds nutrition and umami flavor that can't be beat.

Ingredients

1.5 pounds grass-fed, grass-finished sirloin, cut into thin strips

1/2 cups organic garlic, minced

10 whole Thai chilis

1/2 cups organic coconut aminos

3 teaspoons organic raw honey

1 tablespoon organic sesame oil

1 tablespoon Pluck seasoning

2 bunches organic scallions, chopped into thirds

1/8 cups avocado oil

1 tablespoon rice wine vinegar

Cornstarch

Serve with organic basmati rice

Garnish with chopped nuts or peanuts

Sprinkle with organic sesame seeds

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