Keto Thai Basil Beef Stir-Fry

1.In a medium bowl, combine the thinly sliced beef with tamari (or coconut aminos), sesame oil, erythritol, and white pepper. Mix well and let marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.

2.Heat 1 tablespoon of avocado or coconut oil in a large wok or skillet over high heat until shimmering.

3.Add half of the marinated beef to the hot wok in a single layer. Sear for 1-2 minutes per side until browned. Remove the beef from the wok and set aside. Repeat with the remaining beef, adding more oil if necessary.

4.Reduce the heat to medium-high. Add the remaining 1 tablespoon of oil to the wok. Add the minced garlic and sliced Thai chilies. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.

5.Add the sliced red and green bell peppers to the wok. Stir-fry for 2-3 minutes until they are slightly tender-crisp.

6.Pour in the chicken broth and fish sauce. Bring to a simmer and cook for 1 minute, scraping up any browned bits from the bottom of the wok.

7.Return the seared beef to the wok. Toss everything together to combine.

8.Stir in the fresh Thai basil leaves. Cook for another 30 seconds to 1 minute, until the basil wilts and its aroma is released.

9.Remove from heat and serve immediately, optionally with lime wedges on the side.