Grain-free Thai Beef Bowls
Ready in 20 minutes
Serves : 4
1 tablespoon coconut oil
2 shallots; finely chopped
2 cloves garlic; minced
1- inch piece ginger; peeled and grated
1-2 fresh Thai red chiles; seeds removed and finely chopped (you can also sub in California red chile or red jalapeño)
1 pound grass-fed ground beef
1/4 cup coconut aminos; gluten-free tamari or soy sauce
2 teaspoons fish sauce
1 teaspoon rice wine vinegar (or lime juice)
red pepper flakes; to taste
sea salt; to taste
1/4 cup fresh basil; thinly sliced or roughly chopped (Thai basil, preferred, if you can find it)
carrots; peeled into ribbons or spiralized
cucumber; thinly sliced
scallions; thinly sliced or cut into 1-inch pieces
thinly sliced red chiles
red pepper flakes
cauliflower rice or zucchini noodles
Heat oil in a large skillet over medium-high heat.
Add shallots to the hot pan, stir constantly and cook for 2-3 minutes.
Then add the garlic, ginger and red chile, cook, stirring constantly, until fragrant, about 1 minute.
Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain the excess fat.
In a small bowl, whisk together the coconut aminos, fish sauce and rice wine vinegar.
Add the coconut aminos sauce to the pan and stir until well combined, allowing to simmer until it reduces slightly, about 3 minutes.
Turn off the heat and stir in the chopped fresh basil.
Serve immediately over cauliflower rice or zucchini noodles.
Garnish with fresh carrot, cucumber, scallions, red chiles and additional fresh basil.