This dish has been a family favorite for a year or two now. It has a little spice, a lotta comfort and it’s flexible enough to use some leftovers for the noodles or rice. I’ve used white rice, brown rice, linguine, spaghetti, and even the more traditional stir fry noodles. I especially love when I have a big tub of leftover noodles or rice from a meal earlier in the week (when I make a batch, I make a BIG batch) and I can just throw it in at the end to heat it back up. Voila! One pantry staple resurrected as an international spicy number.
HOWEVER, we haven’t had it since we started our clean eating and 21 Day Fix journey. Not that it’s necessarily bad for you… I was just too lazy to figure out how to clean it up. Well I finally I decided to give it a whirl this week. I think this version is even better than the original! But for you non-clean eaters (or those who don’t want to buy a bunch of special ingredients), I’ll list the traditional ingredients too. You don’t have to tell me who you are… don’t admit that you’re (GASP!) a dirty eater… just make the dish, eat it, tell me how awesome it is, then share it with the world! Enjoy!
Recipe for a clean(er) version of Thai Beef & Peppers.
½ cup – ¾ cup liquid aminos, depending on how saucy you want it (trad: ½ cup low sodium soy sauce)
3 tbsp sherry
2 tbsp arrowroot (trad: 2 tbsp cornstarch)
1 tbsp honey and ½ tsp molasses (trad: 2 tbsp brown sugar)
1 tbsp minced fresh ginger
1 tsp red pepper flakes
2 cloves minced garlic
1 lime, halved
1 pound flank steak, sliced thin against the grain (or find already sliced beef for stir fry in the meat section)
2 tbsp extra virgin olive or coconut oil (trad: 2 tbsp vegetable oil)
1 large yellow onion, sliced
2 red bell peppers, sliced
1 jalapeño, diced (use fresh!)
2 cups cooked brown rice, whole wheat linguine or stir fry noodles
Fresh basil for garnish
Fresh cilantro for garnish
In a small bowl, mix the liquid aminos, sherry, arrowroot, honey, molasses, ginger, red pepper flakes, garlic and the juice of half the lime. Pour 1/3 of the marinade over the sliced beef and toss to coat.
Heat 1 tbsp EVOO in a large (preferably nonstick) skillet over medium high heat. Throw in the onions, bell peppers and diced jalapeño. Toss while cooking for a few minutes until they have brown and black bits but are still firm. Remove the vegetables to a plate.
Add the second tbsp EVOO to the pan and add the meat mixture in a flat layer. This will cook quickly, so only allow to sit 30-45 seconds before turning. Do not overcook the meat or it will be firm and chewy!
Add the onions, bell peppers and jalapeño mixture back into the skillet. Reduce heat to low and pour in the remaining marinade. Toss to coat. Allow to simmer for a few minutes on low before turning off the heat (sauce will thicken).
Add the rice or noodles, basil and cilantro and toss to distribute sauce evenly.
Serve with a squeeze of remaining lime half and additional cilantro if needed.