Paleo Thai Basil Beef Stir-Fry with crunchy bell peppers in a savory and naturally sweet Whole30 Keto stir-fry sauce. Pair this basil steak stir-fry with riced broccoli/cauliflower, mashed potatoes, or lightly sautéed zucchini noodles for a bold flavored healthy meal!
Paleo Thai Basil Beef Stir-Fry – Easy, Healthy, Super Flavorful
If you are familiar with my blog, you probably have guessed how much I adore stir-fry dishes – Paleo Beef with broccoli, chicken and broccoli, Chinese pepper steak, Sweet and Sour Chicken, Chinese Cashew Nut Chicken, Mongolian Beef featured in Whole30’s fast and easy cookbook …etc. The list goes on-and-on and with many more that have yet to come to this blog.
Stir-fries are the equivalent of soul food to many Chinese/Taiwanese people. As a Chinese immigrant growing up in Taiwan, stir-fry dishes remind us of mom’s/grandma’s cooking.
Although I’m not Thai, there are many Chinese immigrants and descendants living in Thailand. Many Chinese-influenced Thai stir-fry dishes, like today’s Paleo Thai Basil Beef Stir-Fry, is just one example that shows how one culture influences another.
It’s in the subtlety
Many people love stir-fry dishes because they are easy and quick. However the real difference between a good/authentic stir-fry and a mediocre one lies in the subtlety. It’s the temperate, the heat, and the speed in which ingredients are introduced to the wok. There’s a rhythm to it that you simply learn by watching and learning how it’s been done through centuries.
In my opinion, Andy Ricker, the author or the cookbook Pok Pok, makes truly authentic Thai cuisine. He is probably the first westerner that even locals agree his Thai cooking is legit. To come back to talk about today’s subject – Paleo Thai Basil Beef Stir-Fry, if you can find Thai or Asian basil I highly recommend you use it for this recipe. It has stronger fragrant and much more sturdy texture than Italian basil. In the recipe below, I adjusted cooking methods in order to accommodate Italian basil.
I also added bell pepper (which is not a common ingredient in real Thai cooking) to my Paleo Thai Basil Beef Stir-Fry. I think it adds extra color and vegetables to balance a meat focused dish. Please watch the stir-fry/cook time some the peppers will remain crunchy.
This Paleo Thai Basil Beef Stir-Fry is –
- Healthy
- Easy
- Savory beef
- Fragrant with basil
- Colorful vegetables
- Paleo, Whole30 and Keto
Oh I adore stir-fries! If you give this Paleo Thai Basil Beef a try, be sure to rate the recipe and leave a comment below. Use hashtag #IHeartUmami if you share on Instagram. I would love to see it!
Paleo Thai Basil Beef Stir-Fry with crunchy bell peppers in a savory and naturally sweet Whole30 Keto stir-fry sauce. Pair this basil steak stir-fry with riced broccoli/cauliflower, mashed potatoes, or lightly sautéed zucchini noodles for a bold flavored healthy meal!
- 1 lb. skirt steak beef flap, or sirloin
- 1 ½ tbsp coconut aminos
- ½ tsp toasted sesame oil
- 1 tbsp fish sauce Red Boat brand preferred
- ¼ tsp baking soda
- 1 tsp arrowroot powder
- 2 tbsp sliced garlic cloves
- 1 to 1 ½ tbsp fresh ginger julienned
- 3 bulbs scallions chopped and separate white and green parts
- 1-2 chili peppers serrano, fresno, or jalapeño, seeds removed, optional
- 1 to 1 ½ whole bell pepper slice to thin strips, any color you prefer
- 1 cup Thai/Asian basil or 2 cups Italian basil
- Cooking fat ghee or avocado oil
- ½ tbsp fish sauce Red Boat brand preferred
- 1 ½ tbsp coconut aminos
- ½ tsp ground black pepper
- Thin slice the beef against the grain to less than ¼-inch thin. Combing and gently mix well the beef with all ingredients under ‘beef and marinade’. Set aside in the fridge. Prepare garlic, ginger, scallions, chili peppers (if using), bell pepper, basil, and set aside ‘stir-fry sauce’.
- In a well heated large stainless steel skillet (or cast iron), add 2 tbsp cooking fat. Try to sear the beef over medium-high heat in one layer so they aren’t overlap with each other too much in the skillet. Sear the first side without disturbing for roughly 2 minutes or until golden brown then sear the flip side about 1 minute. Set aside in a large bowl along with the pan juice.
- Use the same skillet, add 2 tbsp cook fat, saute garlic, ginger, white parts of scallions, and chili peppers. Season with a pinch of salt and saute until fragrant (about 10 seconds) over medium to medium-high heat. Add sliced bell pepper, season with another pinch of salt. Saute for 5-8 seconds. Add Italian basil and use the heat to extract the basil fragrance/oil. Saute for 5-6 seconds. Add beef back to the skillet and the ‘stir-fry’ sauce. Give a quick toss this dish is ready!
- Serve the dish over cauliflower rice, broccoli rice, lightly sauteed zucchini noodles or steamed rice for a gluten-free meal.
Recipe Video
If use Asian/Thai basil, add them at the beginning of Step 3 to saute with the garlic, ginger, scallions...etc. The texture of Asian/Thai basil is more sturdy and has stronger fragrant than Italian basil. They can take more heat in stir-fries.
Want more Paleo and Whole30 Thai Recipes? Check out my 16 Best Tried and True Paleo Whole30 Thai Recipes!
YUM! I made this tonight and served it with butternut (fresh from the garden!) fries and a little piece of na’an bread. I know is isn’t kosher, but it is really yummy. Served over cauliflower rice and we were in heaven. Great recipe! Thanks Chih yu!
Thanks, Stephen ! So happy to hear!
Thanks Chih Yu! I made it last night and it was a hit!
HI Stephen ! Thank you so much! Hope you are very well!
Skirt steak is an underused beef cut, to be sure! I love your simple preparation!
Thank you so much, Tessa!
Soooo I usually do not eat a lot of red meat but I have been craving it with asian flavors. So glad I found this recipe thank you!!
No problem, Joni. Divide them to separate meals. They reheat well in a microwave or stovetop !
Mouth watering! The beef looks so juicy and I love that pan sear! Your marinade is so simple but full of flavor – I love that! Thanks for the great dinner idea!
We rarely use skirt steak, but you made it so it would definitely be tender!
Thanks, Linda! It’s delicious!
Another gorgeous looking stirfry! I definitely could use this for dinner tonight.
Thanks, Jean!
Oh yum, this is my favorite stir fry in the summertime when there’s all types of basil available! I miss having an Asian market near that always carried Thai basil, but I just really load up in the summertime when I have it in the garden – awesome looking stir fry as always!
That looks DELICIOUS!! I need to make this ASAP! 🙂
What a gorgeous stir-fry! So vibrant and delicious, too!
This looks like a weeknight winner with my kids. They love anything with beef! I love how you help us out with your step by step photos!
Stir frys are one of my family’s favorite meals! I love mixing it up with new meats, veggies, and sauces. Definitely trying this!
Looks delicious! Thanks for the great recipe idea and tips to make it work well!!
You make the most drool-worthy food! This one reminds me of a favorite that I used to get at a Thai restaurant many, MANY years ago before I shifted to real food. I love that Thai basil in there, such a beautiful, vibrant flavor!
I am such a sucker for a stir fry because they’re also so quick and flavorful! This one is knocking my socks off!!! I need this for dinner ASAP!
I love stir fries and love the simplicity of this recipe with all of the fresh veggies!
Love it! I don’t see enough recipes making use of skirt steak…and the flavors in this are just perfection!
This looks wonderful! I rarely use beef when making Thai food, and I don’t know why, the caramelization of the beef with those fresh veggies loos as amazing as I am sure it tastes 🙂
I finally accomplished it! I cooked a Thai dish that was better than the takeout joints. And I owe you a big thank you for the recipe. I admit that I was worried this wouldn’t have enough oomph without the (likely) sugar/preservative additions that the restaurants use but I was shocked when the flavors came through so richly on this. We like our dishes Thai Hot so I definitely upped the spice level with some bird chilies but otherwise kept to it as written. And it is written perfectly!
Thanks, Anne. That sounds delicious ! Love birds eye chili for sure!
I made this yesterday and it was absolutely delicious. All of the flavors were incredible together. Thank you for another fantastic recipe!
I’m so happy to hear that, Angelica. Thank you so much for taking the time to share with us. I appreciate it!
I made this dish last night. I am not much of a basil fan, but this may have changed my mind. This was fantastic. My husband said it’s the best thai basil beef he has ever had. Thank you for creating great flavors and reliable methods!
I’m so happy to hear that. Thank you so much, Michelle!
Hello! I just discovered your website and everything looks delicious! Would I be able to make this recipe with chicken instead of beef? Thank you!
Hi Hima, thanks so much! Yes you should. I recommend using boneless and skinless chicken thighs. Slice them to bite sizes first. Let me know how it goes!
Thank you! I can’t wait to try it!
Hi Chih! It was delicious!! The only thing I modified is I added a tiny bit of pure maple syrup. And to make it a little extra spicy I added a tiny bit of this Paleo Thai hot sauce I found that’s called yai’s Thai. It’s made from Thai chilis 🙂
That sounds fabulous. Thanks for sharing!