Speedy Steak Stir-Fry
with Lime & Fresh Basil
Cooking time
15 minutes
Servings
2/4
Calories
340 /serving
Take a page from Thai cooking by dropping leaves of fresh basil into the pan for a fragrant finish. In 15 minutes, you’ll be sitting pretty and paleo with sizzled strips of beef, green pepper and bok choy, all saucy with lime juice.
We will send you:
- 2 Top sirloin beef medallions
- 14g Basil
- 1 Green pepper
- 225g Baby bok choy
- 30ml Vegetable demi-glace
- 30ml Ginger-garlic purée
- 30ml Lime juice
You will need:
Large high-sided pan
Oil
Salt & pepper (S&P)
Total Fat
17 g
Saturated Fat
6 g
Sodium
210 mg
Total Carb
11 g
Sugars
5 g
Protein
35 g
Fibre
3 g
Preparation
Mise en place
- Halve, core and thinly slice the green pepper lengthwise.
- Remove the root ends of the bok choy; cut crosswise into 1-inch pieces.
- Thinly slice the steaks into strips; season with S&P.
Start the stir-fry
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the green pepper and sauté, 2 to 3 min., until fragrant.
- Add the steaks and cook, stirring often, 1 to 2 min., until lightly browned.
- Add the bok choy and ginger-garlic purée. Cook, stirring often, 1 to 2 min., until partially cooked.
Finish the stir-fry
- Pick the basil leaves off the stems; tear the leaves.
- To the pan, add the demi-glace, lime juice, 2 tbsp water (double for 4 portions) and S&P. Cook, stirring often, 2 to 3 min., until the steaks* are cooked through.
- Off the heat, add the basil and S&P; toss well.
Plate your dish
- Divide the stir-fry between your plates. Bon appétit!
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*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
