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This Whole30 Thai Basil Beef is sure to be a hit with everyone around your table.
During a recent, January Whole30 challenge this Whole30 Thai Basil Beef quickly became my favorite meal. And one loved by my entire family who were not doing the challenge with me! It is packed full of flavor, filling, and oh-so comforting. I want to make this again and again — and I just might.
ingredients:
- Flank Steak
- White Onion
- Red Bell Pepper
- Garlic Cloves
- Thai Chiles
- Thai Basil
- Fresh Cilantro
- Plus, a few more Whole30 pantry staples!
step-by-step:
step one: prepare the steak
Once your ingredients are gathered, place the steak on a cutting board and tenderize the meat with a meat mallet or the bottom of a heavy skillet. Next, slice the steak into strips and add to a large bowl. Toss to coat with the seasonings listed below.
step two: sear the steak
To get a great sear on all of the beef, I recommend searing it in batches so you do not overcrowd the skillet. Once all is browned, remove from the skillet and add to a clean plate while you prepare the rest of the stir fry.
step three: sauté the veggies
To the same skillet used for the steak, add the onion, garlic, bell peppers, Thai chilis, and additional salt and black pepper. Sauté until tender.
step four: finish the stir fry
Once the veggies are tender, add the steak back to the skillet along with the coconut aminos and fish sauce. Let the stir fry simmer until the sauce begins to thicken! Once thickened, remove the stir fry from heat, add the Thai basil, and toss until it begins to wilt.
step five: serve and enjoy!
While I often enjoy this stir fry as-is, you can also serve this alongside cauliflower rice or steamed rice if not doing a Whole30! Garnish with fresh cilantro for an added boost of fresh flavor.
If you’re a Thai food lover like me and love bold flavors, this Whole30 Thai Basil Beef is for you! Plus, it’s SO easy to make. Enjoy!
looking for more Thai-inspired recipes? try these!
Tangy Thai Shrimp and Noodle Salad
Whole30 Spaghetti Squash Pad Thai
Slow Cooker Thai-Inspired Beef Bowls
Whole30 Thai Basil Beef
Ingredients
- 1 1/2 pounds flap or flank steak
- 1 teaspoon, plus 2 tablespoons avocado or olive oil (divided)
- 2 teaspoon arrowroot or tapioca flour
- 1 1/2 teaspoons kosher salt, divided
- 3/4 teaspoon freshly ground black pepper, divided
- 1/2 medium white onion, very thinly sliced
- 4 garlic cloves minced
- 1 large red bell pepper, seeds and core removed, very thinly sliced
- 1-2 thai chiles very thinly sliced (sub 1/4 teaspoon crushed red pepper flakes)
- 1/4 cup coconut aminos
- 1 tablespoon fish sauce
- 1 cup fresh Thai or regular basil, packed
- prepared cauliflower rice, optional for serving
- fresh cilantro, optional for serving
- 1 lime, cut into wedges for serving
Instructions
- Place the steak on a cutting board. Using a meat mallet or the bottom of a skillet, pound out the flank steak to help tenderize and thin it out a bit. I like to try and get mine 1/2-inch thick.
- Using a very sharp knife, carefully slice the meat against the grain as thinly as possible. For the really long strips of meat, cut them in half lengthwise.
- Place sliced steak in a bowl and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Add the 1 teaspoon of oil and the arrowroot. Toss to coat evenly.
- Heat a skillet over high heat. Add the remaining 2 tablespoons of oil and when hot, sear the meat on both sides until golden brown, 2 to 3 minutes per side; working in batches as needed. You want each piece to get a good sear for the best results. I do mine in batches until all browned. As they are done, set the browned pieces aside on a clean plate.
- In the same skillet, reduce the heat to medium. Add the onions, garlic, bell peppers, and thai chiles and season with remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Saute until the onions are very tender, 5 to 7 minutes.
- Add the browned beef back into the skillet along with the coconut aminos and the fish sauce. Let simmer until the sauce reduces and thickens, 2 to 3 minutes.
- Remove from heat and add the basil. Toss the basil into the hot stir fry until just wilted.
- Serve immediately with cauliflower rice (optional) and garnish with cilantro (if desired). Serve with a lime wedge.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography and Styling by Jess Gaertner Creative.
this was delicious! my husband loved it as well. we aren’t doing w30 so used soy sauce, corn starch and brown rice as subs. will definitely make this again!!
Can’t wait to make this – it’s on our meal plan for Sunday! Quick question though…my last whole 30 round I was struggling and got feedback that I didn’t have enough fat in my meals. Would this meal need a healthy fat addition somewhere!? I’m lost, but LOVE your recipes and would be so appreciative of some guidance 🙂
The oil it cooks in is a great healthy fat but, if you find yourself needing more you can maybe slice up an avocado with it or something!
Thank you! This was AH-MAZING! We’ve been turning friends on to your recipes left and right and are so excited to try more!!
Thank you so much!!!
This was so good and easy. My bf and I loved it. Will make it again. Thank you!
I made this dish last night, and it was so delicious! Best thing I have made so far since starting my Whole30.
Fantastic!! I am so happy to hear that! 🙂
Soooooo good. Made this last night and it was a crowd pleaser.
Great!!! i am so glad to hear that.
This looks SOOOO good! Thanks for the recipe!
Ummm, filing into my “go-to favorites” recipes-so good!!
I am so glad you loved it!
Amazingly Delicious!!!
YAY!
Delicious! Doubled the recipe to take for work lunches this week. Added chopped broccoli florets for a little extra filler. Used four chiles and got a “Woo brother” text from my fiance. Rave reveiws, will be making this again for our upcoming W30 round!
haha love it!! and yes, 4 chiles is HOT girl. woooo brother is right haha 😉
I know it’s probably a no-no to ask… But if I am not Whole 30 what do I use in place of the arrowroot (cornstarch?) & coconut aminos?
That’s a just fine question to ask 😉 yes. Cornstarch in sub for the arrowroot, and soy sauce in sub for the coconut aminos