Whole30 Thai Basil Steak

I am still in disbelief over how easy and how flavorful this Whole30 Thai Basil Steak is. The whole recipe comes together in under 30 minutes but tastes like it’s been simmering away all day. The steak is incredibly tender, the veggies add a pop of color and flavor while the sauce is the perfect mix of sweet and savory. Get ready to fall in love with this Thai basil steak – it’s going on my weekly dinner rotation from here on!

Author: Organically Addison

Category: Milk Free

Cuisine: Asian

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6 servings

Calories: 643 kcal per serving

Ingredients

3 pounds - skirt steak or flank steak
2 tablespoons - olive oil
2 tablespoons - garlic
1 - white onion
1 - red pepper
1 - green pepper
½ cup - Thai basil leaves
¼ cup - coconut aminos
2 tablespoons - tapioca flour
⅛ - Green onions

Instructions

Turn your pressure cooker on sauté mode. Add in olive oil, steak, garlic and onion. Sauté for 3-4 minutes, until steak has browned on the outside. Press cancel.
Add remaining ingredients (except tapioca flour and green onions) and secure the lid on top. Press pressure cook and set the timer for 4 minutes. After timer goes off, allow pressure cooker to sit for 5 minutes before manually releasing the pressure.
Carefully remove the lid. Remove 1/4 cup of the liquid and mix with tapioca flour. Return this mixture to the pot and stir to combine. This will thicken the sauce.
Serve. Top with green onions if desired.
In a large skillet, add in olive oil, steak, garlic and onion. Sauté for 3-4 minutes, until steak has browned on the outside.
Add remaining ingredients (except tapioca flour and green onions). Cook for 7-8 minutes, until peppers are soft.
Remove 1/4 cup of the liquid and mix with tapioca flour. Return this mixture to the skillet and stir to combine. This will thicken the sauce.
Serve. Top with green onions if desired.