Wellness
Nutrition
Calories: 320
Protein: 34 g
Carbohydrates: 8 g
Fat: 16 g
Fibre: 2 g
Sodium: 440 mg
Dinner
Savory Basil Beef & Bell Pepper Stir-Fry
5 min read
Tender sirloin strips flash-seared with sweet bell peppers, garlic, ginger, and fresh basil leaves in a rich, savory tamari glaze.
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12-second recipe video
Prep12 min
Cook8 min
Serves4
DifficultyEasy
What you'll need
Ingredients
Stir-Fry Ingredients:
• 1.25 lbs (570g) flank steak or top sirloin, thinly sliced across the grain
• 1 tbsp avocado oil or coconut oil
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 cup fresh Thai basil or sweet basil leaves
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
Sauce & Marinade:
• 3 tbsp low-sodium tamari or coconut aminos
• 1 tbsp toasted sesame oil
• 1 tbsp rice vinegar
• 1 tsp tapioca starch or arrowroot powder
• ½ tsp red pepper flakes (optional)
• ¼ tsp fine sea salt
Let's make it
Instructions
1
Prepare the Stir-Fry Sauce: In a small bowl, whisk together 2 tablespoons soy sauce (or tamari), 1 tablespoon oyster sauce, 1 teaspoon sesame oil, 1 teaspoon honey, and 1 tablespoon cornstarch until smooth. Set aside.
2
Sear the Beef: Heat 1 tablespoon of high-heat cooking oil (such as avocado or canola oil) in a large skillet or wok over high heat. Add thin strips of flank steak or sirloin in a single layer. Sear without moving for 1–2 minutes to get a golden brown crust, stir-fry for 1 additional minute, then transfer the beef to a plate.
3
Sauté the Aromatics & Vegetables: Add another tablespoon of oil to the same pan. Add 3 minced garlic cloves, 1 teaspoon grated fresh ginger, and 1 sliced red or yellow bell pepper. Stir-fry over medium-high heat for 2–3 minutes until the bell peppers are tender-crisp.
4
Combine & Thicken: Return the beef and its accumulated juices to the skillet. Give the prepared sauce a quick re-whisk, pour it over the beef and peppers, and toss continuously for 1 minute until the sauce thickens and coats everything evenly.
5
Finish with Fresh Basil: Remove the skillet from the heat immediately. Stir in 1 cup of fresh holy basil (or sweet basil) leaves, tossing gently until the leaves are just wilted. Serve hot over steamed rice.
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