Try this Minced Basil Skirt Steak recipe, or contribute your own.
- 1 shallot, minced
- sea salt to taste
- 2 tbsp coconut aminos
- 3/4 lb skirt steak
- 2 red chili peppers seeded and minced
- 3-4 garlic cloves minced
- 1/4 lb french petite green beans diced to smaller bite-size
- 3 tbsp fresh lime zest
- handful of fresh basil
- 2 tbsp coconut oil (for pan-fry the beef)
- 2 tbsp red boat fish sauce
- Carbohydrate 2.643 g
- Cholesterol 0 mg
- Fat 0.132 g
- Fiber 0.45 g
- Protein 0.561 g
- Saturated Fat 0.0126 g
- Serving Size 1 1 serving (181g)
- Sodium 54.3773333333333 mg
- Sugar 2.193 g
- Trans Fat 0.0405 g
- Calories 12 calories
Step-by-step
- Slice the beef against the grain to about 3 equal parts. Mince the beef until fine with a little bit of sea salt.
- Prepare red chili peppers (seeded), garlic cloves, green beans, shallot, and lime zest. Mince them finely and set aside.
- Heat 2 tbsp coconut oil in a wok or large saute pan over medium-high heat. When hot, add garlic and red chili pepper. Sprinkle with a little bit of salt. Keep stirring the garlic and chili pepper with a wooden spoon for about 5-10 seconds total.
- Add minced beef. Keep stir-frying the ingredients for another 30 seconds.
- Add shallots, lime zest, and the stir-fry sauce. Stir-fry for another 10 seconds.
- Add diced green beans. Stir-fry for another 5 seconds.
- Stir-in basil right before turning off of the heat.
Fresh basil carries the aromatic weight of this dish, providing an herbal pungency that cuts through rich red meat. High-heat pan-frying demands precise organization because ingredients cook in seconds rather than minutes. Slicing skirt steak against the grain shortens the muscle fibers before mincing, yielding a tender texture without requiring a meat grinder. Mincing vegetables uniformly ensures that garlic, shallots, and red chili peppers release their essential oils simultaneously upon hitting the hot oil.
Maintaining medium-high heat in a wok prevents the beef from releasing excess moisture and stewing in its own juices. Cook the garlic and chili for strictly five to ten seconds; exceeding this window burns the garlic and introduces bitterness. Adding green beans near the end preserves their structural crunch and vibrant green color. Tossing the basil in immediately before removing the pan from the burner traps volatile aromatic compounds before heat degrades them.
Coconut aminos and fish sauce supply umami depth while keeping the preparation entirely free of soy and gluten. Cooks seeking alternative proteins can substitute ground chicken or firm tofu for the beef without altering the sauce ratios or the rapid cooking sequence.
