Thai Basil Beef

Ingredients

1/2 cup beef Bone Broth

(page 42)

½ cup coconut aminos

2 tablespoons fish sauce

2 tablespoons coconut sugar

2 to 5 fresh red chiles, seeded and thinly sliced 2 tablespoons avocado oil

8 cloves garlic, crushed

4 green onions, white and tender green parts, thinly sliced, with white and green separated

2½ pounds ground beef

3/4 teaspoon fine sea salt

¼ teaspoon freshly ground black pepper

2 cups tightly packed fresh

Thai basil leaves

Sweet-and-Sour Thai-Style

Salad (page 256), for serving

Directions

In a small bowl, whisk together the broth, coconut aminos, fish sauce, and sugar and set aside.

Seed and thinly slice the chiles. The number of chiles you use depends on how spicy you want the dish to be, and keeping some seeds will make the dish even hotter. In a large skillet, heat the oil over high heat. Add half of the chiles, the garlic, and the white parts of the green onions and stir-fry for 20 seconds, until fragrant. Add the beef, salt, and pepper and press down on the beef with a flat spatula to form a packed disk about 1 inch thick. Cook the beef for 2 to 3 minutes, until browned on the underside. Then flip the disk in pieces and brown the second side for 1 to 2 minutes more. Use a wooden spoon to break apart the pieces and sauté for 1 to 2 minutes more, until the beef is cooked through.

Drain off any liquid from the skillet, then return it to medium-high heat. Add the broth mixture and bring it to a boil. Cook for 1 minute, until the sauce thickens and coats the meat. Stir in half of the basil and the green parts of the green onions and let them wilt for 30 seconds.

Remove the pan from the heat and sprinkle the remaining basil leaves and chile slices over the top. Serve immediately with the salad.