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Thai basil beef on plates with green onions, cilantro, and rice
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One Pan Thai Basil Beef

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!
Course Main Course
Cuisine Thai
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 300kcal

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

  1. If you don't have access to Thai basil, use regular basil (which what I did this particular time.)
  2. Feel free to use flank steak if you don't have access to skirt steak.
  3. 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.
  4. Keep the dish low carb and Whole30 compliant by using cauliflower rice instead of white rice.
  5. If you'd like to serve it with rice, be sure to cook my Instant Pot jasmine rice.

Nutrition

Calories: 300kcal | Carbohydrates: 14g | Protein: 26g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 1453mg | Potassium: 601mg | Fiber: 2g | Sugar: 4g | Calcium: 47mg