Spicy Pepperoncini Beef from Teri Turner of No Crumbs Left

Barbara Seaholm Antonetti

2qt314

1 ¼ pounds skirt steak, thinly sliced across the grain into 3-inch pieces

4 tablespoons coconut oil, plus

1 teaspoon melted

2 teaspoons arrowroot starch

1 ½ teaspoons kosher salt

½ teaspoon freshly ground black pepper

¼ cup finely chopped shallots

1 ½ cups thinly sliced yellow bell peppers

½ cup thinly sliced scallions

2 Thai chiles, seeded and sliced into thin rounds

1 cup quartered green beans, blanched (see recipe note)

½ cup stemmed and thinly sliced jarred pepperoncini

1 tablespoon pressed garlic

2 tablespoons coconut aminos

2 tablespoons brine from the jar of pepperoncini

1 cup fresh basil leaves

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