sesame basil beef stir fry

ingredients »img_3616.jpeg

› 1.5 lb skirt steak / flank steak

› 1 tbsp arrowroot starch

› S&P

› olive oil

› sesame oil

› 1/2 white onion, sliced

› 1 red bell pepper

› 4 long sticks celery, peeled + julienned

› 4 large carrots, peeled + julienned

› 1/2 white onion, sliced

› 1 chunk ginger, peeled + grated

› 3 cloves garlic

› red pepper flakes

sauce –

› 1/3 cup coconut aminos

› 1 tsp fish sauce

› 1 tsp rice wine vinegar

garnish –

› cilantro

› basil

› green onion



  • prepare vegetables + garnish [peeling, chopping]; i prefer to chop the vegetables into equally-sized pieces for cooking purposes, & also for eating purposes — see photos below for chopping.
  • slice steak against the grain.
  • season steak with S&P, then toss steak in arrowroot starch.
  • drizzle olive oil + sesame oil in large skillet or wok.  once sizzling/heated, add steak to pan.  allow each piece of meat to have it’s own space in the pan to fully cook through; you may need to cook it in batches.
  • once all steak has been cooked, remove from pan + set aside.
  • leaving heat on, add more olive oil + optional sesame oil to pan.  add white onion, celery, carrots, & red bell pepper.
  • cook vegetables until onion begins to become translucent + other vegetables have softened.
  • add minced garlic + grated ginger + red pepper flakes here.
  • add the steak back to the pan; once all together, it’s sauce time!
  • add in the coconut aminos, rice vinegar, & fish sauce.  combine + coat all components of stir fry.  the sauce will thicken a bit + will darken in color, this is how you know it’s about ready!
  • at this point, your stir fry is DONE + READY.  if you want to boost some flavor, add a pinch of each – green onion, cilantro, basil – in pan & toss while still on the heat.
  • serve it up with cauliflower rice [simply sauteed in olive oil until browned].
  • garnish with green onion, cilantro, + basil.


non-takeout has NEVER TASTED SO GOOD.



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