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Whole30 Thai Basil Beef
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5 from 5 votes

Whole30 Thai Basil Beef

Gluten-Free, Dairy-Free, Paleo, Whole30
Prep Time15 minutes
Cook Time17 minutes
Total Time35 minutes
Servings: 4

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

Substitution Notes:
-If you are not following the Whole30 program, you can substitute cornstarch for the tapioca or arrowroot flour. 
-You can also sub soy sauce for the coconut aminos, but be mindful that it's much saltier than coconut aminos. I suggest only using 2 tablespoons.