01.15.18

Whole30 Thai Basil Beef (Pad Gra Prow)

Yummy, yummy! This is my favorite meal I’ve eaten thus far during my current January Whole30 challenge. PACKED full of flavor, filling, and oh-so comforting. I want to make this again TOMORROW. 

If you are a thai food lover like me and love big, bold flavors… this dish is for you! Plus, it’s SO easy to make!! Enjoy!

Whole30 Thai Basil Beef
Serves 3
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 1.5 lbs. flank steak
  2. 2 tbsp. + 1 tsp. avocado or olive oil
  3. 2 tsp. arrowroot
  4. salt and pepper, to taste
  5. 1/2 white onion, very thinly sliced
  6. 1 red bell pepper, seeds/core removed and very thinly sliced
  7. 4 cloves garlic, minced
  8. 1-2 thai chiles, very thinly sliced (or sub for 1/4 tsp. crushed red pepper flakes)
  9. 1/4 cup coconut aminos (I prefer Big Tree Farms)
  10. 1 tbsp. red boat fish sauce
  11. 1 cup thai or regular basil, packed
  12. cilantro, for serving
Instructions
  1. Using a meat mallet or the bottom of a skillet, pound out the flank steak to help tenderize and thin it out a bit (optional). I like to try and get mine 1/2 inch thick.
  2. 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 to make them a bit more bite sized.
  3. Place sliced steak in a bowl + season with kosher salt and pepper, to taste. Add 1 tsp. oil and 2 tsp. of arrowroot. Toss to coat evenly.
  4. Heat a skillet over high heat. Add 2 tbsp. oil and when hot, sear the meat on both sides until golden brown, about 2-3 minutes per side. Be careful not to overcrowd you pan. 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 plate.
  5. In the same skillet, reduce the heat to medium. Add the onions, garlic, bell peppers, and thai chiles and season with a little salt and pepper. Saute until the onions are very tender, about 5-7 minutes.
  6. Add the Beef back into the skillet.
  7. Add the coconut aminos and the fish sauce. Let simmer until the sauce reduces and thickens, about 2-3 minutes.
  8. Add the basil. Remove from heat and toss the basil into the hot stir fry until just wilted.
  9. Serve immediately with cauliflower rice (optional) and garnish with cilantro (if desired).
The Defined Dish http://www.thedefineddish.com/

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  • Jennifer
    January 17, 2018 at 1:17 am

    I know it’s probably a no-no to ask… But if I am not Whole 30 what do I use in place of the arrowroot (cornstarch?) & coconut aminos?

    • Alex
      January 18, 2018 at 7:38 pm

      That’s a just fine question to ask 😉 yes. Cornstarch in sub for the arrowroot, and soy sauce in sub for the coconut aminos

  • Emy
    January 18, 2018 at 6:47 pm

    Delicious! Doubled the recipe to take for work lunches this week. Added chopped broccoli florets for a little extra filler. Used four chiles and got a “Woo brother” text from my fiance. Rave reveiws, will be making this again for our upcoming W30 round!

    • Alex
      January 18, 2018 at 7:39 pm

      haha love it!! and yes, 4 chiles is HOT girl. woooo brother is right haha 😉

  • Bonnie
    January 18, 2018 at 9:28 pm

    Amazingly Delicious!!!

    • Alex
      January 18, 2018 at 10:35 pm

      YAY!

  • Kyla
    January 19, 2018 at 10:39 pm

    Ummm, filing into my “go-to favorites” recipes-so good!!

    • Alex
      January 21, 2018 at 11:03 pm

      I am so glad you loved it!

  • The Weekender 1/20 - Oats & Rows
    January 20, 2018 at 5:12 pm

    […] Cilantro Cream via Seven Layer Charlotte Healthier Monster Cookies (GF) via Fit Mitten Kitchen Thai Basil Beef (Whole30) via The Defined Dish Pistachio Meyer Lemon Bars via Hungry Girl Por Vida Roasted Cauliflower Kale […]

  • Chelsea
    January 20, 2018 at 11:20 pm

    This looks SOOOO good! Thanks for the recipe!

  • Jennifer
    January 23, 2018 at 5:46 pm

    Soooooo good. Made this last night and it was a crowd pleaser.

    • Alex
      January 23, 2018 at 8:38 pm

      Great!!! i am so glad to hear that.

  • Margaret
    January 24, 2018 at 3:40 pm

    I made this dish last night, and it was so delicious! Best thing I have made so far since starting my Whole30.

    • Alex
      January 25, 2018 at 1:34 pm

      Fantastic!! I am so happy to hear that! 🙂

  • Susan
    January 25, 2018 at 2:17 pm

    This was so good and easy. My bf and I loved it. Will make it again. Thank you!

  • Caitlyn
    January 26, 2018 at 11:54 am

    Can’t wait to make this – it’s on our meal plan for Sunday! Quick question though…my last whole 30 round I was struggling and got feedback that I didn’t have enough fat in my meals. Would this meal need a healthy fat addition somewhere!? I’m lost, but LOVE your recipes and would be so appreciative of some guidance 🙂

    • Alex
      January 26, 2018 at 12:58 pm

      The oil it cooks in is a great healthy fat but, if you find yourself needing more you can maybe slice up an avocado with it or something!

      • Caitlyn
        January 30, 2018 at 11:04 am

        Thank you! This was AH-MAZING! We’ve been turning friends on to your recipes left and right and are so excited to try more!!

        • Alex
          January 30, 2018 at 4:16 pm

          Thank you so much!!!

  • sarah
    January 29, 2018 at 4:17 am

    this was delicious! my husband loved it as well. we aren’t doing w30 so used soy sauce, corn starch and brown rice as subs. will definitely make this again!!

  • Meredith
    January 30, 2018 at 3:15 pm

    Hi Alex, love your recipes! Question: I am going to slice the meat this morning (so I am ready for dinner later tonight), should I put the marinade on it and put it in the fridge? Or hold off on the marinade until later tonight. Thank you again for being such an inspiration! My boyfriend thinks I am a great cook because of you!

    • Alex
      January 30, 2018 at 4:15 pm

      I’d just salt and pepper it, that’s all! 🙂

  • Christina
    January 30, 2018 at 4:54 pm

    Made it Sunday for my weeknight dinners. It’s SO good. Adding broccolini makes it even better. Great start to my Feb Whole 30! Thanks!

  • Katerina Leeger
    February 4, 2018 at 5:07 pm

    This recipe is my everything! All my favorite flavors and favorite cut of meat. I always double the recipe to have leftovers for lunch, even better the next day. We are making it again tonight but this time I will be adding some coarsely chopped green onions with the other veggies. I love the texture of green onions sautéed at high temp. Thanks for this recipe! I am not a fan of cauliflower rice so we will have it with a simple green salad and whole30 dressing. Scrumptious!

  • Stefanie
    February 4, 2018 at 11:30 pm

    This is fantastic! I made it with venison…winner winner! I substituted 1/3 sheet of nori in place of the fish sauce to accommodate my food sensitivity and it still tastes great.