INGREDIENTS
1⁄2 cup reduced-sodium chicken broth
1⁄4 cup freshly squeezed lime juice
2 Tbsp coconut aminos
1 tsp no-sugar-added fish sauce (such as Red Boat)
1 tsp honey
1 Tbsp coconut oil
1⁄4 tsp salt
1⁄4 tsp pepper
1 medium red onion, halved and thinly sliced
2 cloves garlic, minced
1 tsp minced fresh ginger
1 Thai chili pepper, seeded and very thinly sliced
1 pound flank steak, thinly sliced (Note: To make thinner slices, place steak in the freezer for 30 minutes before slicing.)
1 (8-ounce) package fresh matchstick-cut carrots
2 stalks celery, sliced on the bias
1⁄2 cup fresh basil leaves, coarsely chopped
1⁄2 cup fresh mint, coarsely chopped
1 (12-ounce) package cauliflower rice, prepared according to package directions
HOW TO MAKE IT
In a small bowl, stir together broth, lime juice, coconut aminos, fish sauce, and honey; set aside.
Heat coconut oil in a large skillet over medium-high heat. Add onion and cook until tender. Add garlic, ginger, and chili pepper; cook 30 seconds or until fragrant. Add meat and sprinkle with salt and black pepper. Cook about 8 minutes or until browned, stirring occasionally. Remove meat mixture from skillet.
Add carrot and celery to skillet. Sauté until almost crisp-tender, about 2 minutes. Return meat mixture and accumulated juices to skillet. Add broth mixture and cook and stir until simmering and heated through.
Remove skillet from heat. Stir in basil and mint. Serve over cauliflower rice.
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