This one pan Thai basil beef is a wonderful weeknight meal staple. You can serve it alongside regular rice or cauliflower rice if you'd like to keep the meal Whole30 compliant. The dish is ready in under 30 minutes, and it is gluten free, dairy free, paleo, keto, and Whole30.
Be sure to pair this Thai basil beef with Instant Pot jasmine rice... it's fabulous!
I am so excited to finally be able to share this recipe with you. It's been a long time coming, since I've been making it for months and months.
I love how quickly everything comes together, and it requires very little "skill" to put together.
What's so great about this recipe?
- It's perfect as a quick and easy weeknight meal.
- The whole family will love it... there's nothing spicy in there, so it's kid friendly as well!
- It is gluten free, dairy free, and paleo.
- Serve it with cauliflower rice to make it low carb, keto, and Whole30 compliant.
- It will store well in the refrigerator for up to 4-5 days in an airtight container.
What will you need to make this Thai basil beef recipe?
You won't need much. Your ingredient list will be short and sweet.
The sauce is made up of just TWO ingredients, and it's incredibly flavorful and absolutely delightful!
The cilantro and green onions are simply accompaniments, but I don't recommend skipping them. They really elevate all of the flavors of the dish.
The dish is full of umami due to the fish sauce, so definitely don't skip or substitute that part of the recipe either! 😉 It's a game changer.
How to make Thai basil beef
Thinly slice the flank steak into bite-size strips, and add to a large bowl. I like to throw my flank steak into the freezer for about 20 minutes before cutting into it. It helps make it easier! Add 1/2 tablespoon of avocado oil, arrowroot, salt, and pepper. Mix thoroughly and set aside.
Heat a very large frying pan over medium high heat for 2 minutes. Add the remaining 2 tablespoons of avocado oil, and let that heat through for another minute.
Add flank steak in a single layer, making sure not to overcrowd the pan (it's fine to do this in two batches if you need to.)
Cook for about 3 minutes each side until brown and crisping. Remove with tongs or a slotted spoon and transfer to a large plate.
Add bell peppers and white onion to the pan. Sauté over medium heat for about 7 minutes, until soft and tender throughout, stirring occasionally. Add the steak back into the pan, and cook for about 1 minute, stirring frequently.
Add coconut aminos and fish sauce and bring to a simmer. Reduce the heat to low, and allow it to simmer for about 3 minutes until it begins to thicken up a bit.
Turn off the heat and stir in basil leaves.
Add cooked jasmine rice or cauliflower rice to a bowl or plate, and top off with Thai basil beef. Garnish with fresh cilantro and green onions.
Expert Tips & Tricks
If you don't have access to Thai basil, use regular basil (which what I did this particular time.)
Feel free to use flank steak if you don't have access to skirt steak.
You can prep the veggies and meat ahead of time and keep in the refrigerator for up to 24 hours. However, do not add any seasonings, oil, arrowroot, etc. to the meat until you are ready to cook it.
Keep the dish low carb and Whole30 compliant by using cauliflower rice instead of white rice.
More Whole30 Asian recipes you'll love:
One Pan Thai Basil Beef
Ingredients
- 1 pound flank steak see notes
- 2 1/2 tablespoons avocado oil
- 1 tablespoon arrowroot flour
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 large red bell peppers julienned
- 1 white onion sliced
- 6 garlic cloves minced
- 1/3 cup coconut aminos
- 1 tablespoon fish sauce
- 1 cup Thai basil or regular basil lightly packed & roughly chopped
- 1/4 cup cilantro roughly chopped, for garnish
- 1/4 cup green onions roughly chopped, for garnish
Instructions
- Thinly slice the flank steak into bite-size strips, and add to a large bowl. I like to throw my flank steak into the freezer for about 20 minutes before cutting into it. It helps make it easier! Add 1/2 tablespoon of avocado oil, arrowroot, salt, and pepper. Mix thoroughly and set aside.
- Heat a very large frying pan over medium high heat for 2 minutes. Add the remaining 2 tablespoons of avocado oil, and let that heat through for another minute. Add flank steak in a single layer, making sure not to overcrowd the pan (it's fine to do this in two batches if you need to.) Cook for about 3 minutes each side until brown and crisping. Remove with tongs or a slotted spoon and transfer to a large plate.
- Add bell peppers and white onion to the pan. Sauté over medium heat for about 7 minutes, until soft and tender throughout, stirring occasionally. Add the steak back into the pan, and cook for about 1 minute, stirring frequently. Add coconut aminos and fish sauce and bring to a simmer. Reduce the heat to low, and allow it to simmer for about 3 minutes until it begins to thicken up a bit. Turn off the heat and stir in basil leaves.
- Add rice to a bowl or plate, and top off with Thai basil beef. Garnish with fresh cilantro and green onions.
Notes
- If you don't have access to Thai basil, use regular basil (which what I did this particular time.)
- Feel free to use flank steak if you don't have access to skirt steak.
- You can prep the veggies and meat ahead of time and keep in the refrigerator for up to 24 hours. However, do not add any seasonings, oil, arrowroot, etc. to the meat until you are ready to cook it.
- Keep the dish low carb and Whole30 compliant by using cauliflower rice instead of white rice.
- If you'd like to serve it with rice, be sure to cook my Instant Pot jasmine rice.
Nutrition
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.
I have made this 3 times, and when I made it last night I got a little frisky and added half a can of coconut cream and it was so good! Creamy! I made a double batch, and put some aside as a mini meal prep. Even reheated it’s delicious. Monica’s recipes are doable, fun and delicious, and as a cyclist, provides protein and good nutrition to fuel my body.
-Lisa
Lisaaaaa, this makes me so happy to hear. I love that you added coconut milk... yum, that does sound super creamy and delicious!
i thought it was super tasty! me and my fiance loved it and it will definitely be in our rotation