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Thai Basil Beef Stir-Fry (Pad Krapow) ) with tender beef, and crisp peppers, tossed in a sweet and savory Thai basil beef sauce. The beef is super tender and flavorful and this dish comes together in minutes!
Thai Basil Beef Stir-Fry (Paleo Whole30, Gluten-Free)
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 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-fried 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.
The Best Beef Stir-Fry
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 a stronger fragrance 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 Pad Krapow Thai Basil Beef is –
- Healthy
- Easy
- Savory beef
- Fragrant with basil
- Colorful vegetables
- Paleo, Whole30 and Keto
Thai basil beef recipe (Pad Krapow Neua)
Video
Ingredients
Thai Basil Beef Marinade:
- 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
Aromatics:
- 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
Other:
- 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
Thai Basil Beef Stir-Fry Sauce:
- ½ tbsp fish sauce Red Boat brand preferred
- 1 ½ tbsp coconut aminos
- ½ tsp ground black pepper
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Paleo and Whole30 Thai Recipes –
What a gorgeous stir-fry! So vibrant and delicious, too!
That looks DELICIOUS!! I need to make this ASAP! 🙂
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!
Another gorgeous looking stirfry! I definitely could use this for dinner tonight.
Thanks, Jean!
We rarely use skirt steak, but you made it so it would definitely be tender!
Thanks, Linda! It’s delicious!
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!
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 !
Skirt steak is an underused beef cut, to be sure! I love your simple preparation!
Thank you so much, Tessa!
Thanks Chih Yu! I made it last night and it was a hit!
HI Stephen ! Thank you so much! Hope you are very well!
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!