Lemongrass steak stir-fry with bok choy and basil

Paleo, Gluten Free, Dairy Free, Soy Free

2 Servings, 610 Calories/Serving

30 - 40 Minutes

In Southeast Asia it’s common to stir-fry beef in a fragrant blend of fresh lemongrass, garlic, ginger, and turmeric, one that’s traditionally pounded by hand in a mortar and pestle. We spare you the work by shipping our custom lemongrass paste. We’ve also added our own stir-fry sauce for a salty-sweet-sour trifecta of flavors.

Ingredients

  • 10 ounces top sirloin steak strips
  • Peeled fresh garlic
  • 10 ounces cauliflower “rice”
  • 1 red onion
  • 1 or 2 heads baby bok choy
  • 2 ounces beech mushrooms
  • 1 Fresno chile (optional)
  • Fresh basil
  • 2 scallions
  • 1 lime
  • Sun Basket lemongrass paste (lemongrass - fresh garlic - fresh ginger - turmeric - olive oil - salt)
  • Sun Basket paleo stir-fry seasoning (fish sauce - coconut vinegar - coconut sugar)

Instructions

1

Sear the steak

  • Pat the steak strips dry with a paper towel; season with salt and pepper.
In a large wok or frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the steak and cook, stirring occasionally, until lightly browned but not cooked through, 4 to 6 minutes. Transfer to a plate. Do not clean the pan.

2

Cook the cauliflower “rice”

  • Finely chop, press, or grate enough garlic to measure 1½ teaspoons. Divide into two equal portions; set aside half for the stir-fry.
In the same pan used for the steak, if dry, add 2 to 3 teaspoons oil and warm over medium-high heat until hot but not smoking. Add the cauliflower “rice” and half the garlic, and season with salt and pepper. Cook, stirring occasionally and scraping up any browned bits from the bottom of the pan, until the cauliflower is softened and starting to brown, 5 to 7 minutes. Transfer to a medium bowl and keep warm. Wipe out the pan.
While the cauliflower cooks, start the stir-fry.

3

Prep the remaining stir-fry ingredients

  • Peel and thinly slice the red onion.
  • Trim the root end from the bok choy; cut the bok choy in half lengthwise, then cut on the diagonal into 1-inch pieces.
  • Trim the root ends from the mushrooms; separate any clusters into individual mushrooms.
  • If using the Fresno chile, remove the stem and thinly slice the chile crosswise. Wash your hands after handling.
  • Strip the basil leaves from the stems; coarsely chop the leaves, if desired.
  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal.
  • Cut the lime into wedges.

4

Cook the vegetables

In the same pan used for the cauliflower, warm 2 tablespoons oil over medium-high heat until hot but not smoking. Stir in the onion and reserved garlic and cook until fragrant, 1 to 2 minutes. Add the bok choy, mushrooms, and lemongrass paste and cook, stirring to coat, until the bok choy starts to soften, 2 to 3 minutes.
Return the steak to the pan, add the stir-fry seasoning and as much chile as you like, and cook, stirring occasionally, until the steak is warmed through, 1 to 2 minutes. Remove from the heat and stir in the basil. Season to taste with salt and pepper.

5

Serve

Transfer the cauliflower “rice” to individual bowls. Top with the stir-fry, garnish with the scallions, and serve with the lime wedges.

Nutrition per serving: Calories: 610, Protein: 41g, Total Fat: 34g, Monounsaturated Fat: 19g, Polyunsaturated Fat: 2.5g, Saturated Fat: 9g, Cholesterol: 105mg, Carbohydrates: 40g, Fiber: 11g, Sugar: 16g, Added Sugars (Coconut sugar): 5g, Sodium: 1510mg

Contains: fish

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