Vietnamese Beef Stir-Fry

By Eat This. It's Good! / December 8, 2015

Recipe Type: Main Dishes

Author: Coach Nancy

Ingredients

Instructions

Preheat oven to 400 degrees.
Thinly slice the scallions, keeping the greens and whites separate.
Core, seed, and remove the white ribs from the bell peppers, then thinly slice.
Mince the garlic.
Thinly slice the Serrano pepper, removing the seeds if you prefer less heat. Be careful, please make sure to wash hands and surfaces after handling the Serrano pepper. The best bet is to wear gloves as you slice the pepper to avoid any skin contact with the insides or seeds.
Toss the green beans on a baking sheet with 1 teaspoon coconut oil and a pinch of salt and pepper. Place in the oven for about 15 minutes, until soft.
Heat 1 teaspoon coconut oil in a large pan over medium-high heat. Add the bell pepper and cook, tossing for 5-6 minutes, until soft. Add the scallion whites, garlic, and a bit of Serrano pepper (to taste), then toss for 1-2 minutes until softened and fragrant. Season with salt and pepper.
Add the ground beef to the pan and cook, breaking up meat into pieces, until brown and cooked through. Season with salt and pepper.
Remove the pan from the heat and stir in the basil. Serve topped with green beans and green scallions, with a lime wedge squeezed on top.

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