If you’re in Fremantle, we recommend popping your head into the new student hub at @notredameaustralia. Emma Williamson and her team from @coxarchitecture have transformed an underwhelming warehouse into a joyful place for study and hangouts. Of course, make sure you stop to admire the tiles 😉. Image: Peter Bennetts
GRAIN-FREE THAI BEEF BOWLS
gluten-free, paleo, dairy-free, nut-free
1 tablespoon coconut oil
2 shallots, finely chopped
2 cloves garlic, minced
1-inch piece ginger, peeled and grated
1-2 fresh Thai red chillis, seeds removed and finely chopped
500g grass-fed ground beef
¼ cup coconut aminos
2 teaspoons fish sauce
1 teaspoon rice wine vinegar (or lime juice)
chilli flakes to taste
himalayan sea salt, to taste
¼ cup fresh basil, thinly sliced or roughly chopped
Heat oil in a large skillet over medium-high heat.
Add shallots to the hot pan, stir constantly and cook for 2-3 minutes. Then add the garlic, ginger and red chilli, cook, stirring constantly, until fragrant, about 1 minute.
Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain the excess fat.
In a small bowl, whisk together the coconut aminos, fish sauce and rice wine vinegar.
Add the coconut aminos sauce to the pan and stir until well combined, allowing to simmer until it reduces slightly, about 3 minutes.
Turn off the heat and stir in the chopped fresh basil.
Serve immediately over cauliflower rice or zucchini noodles.
Garnish with fresh carrot, cucumber, red chillis and additional fresh basil.