Whole30 Thai Basil Beef is a vibrant, flavorful stir-fry that quickly became a favorite during a recent Whole30 challenge. It’s packed with fresh herbs and bold Thai flavors, simple to prepare, and comforting enough to please the whole family—whether they are following Whole30 or not.
This dish starts with tenderized flank or flap steak, is seared to develop a rich crust, then tossed with sautéed onions, bell pepper, garlic and Thai chiles. A simple sauce of coconut aminos and fish sauce brings savory depth while fresh Thai basil finishes the dish with an aromatic lift. Serve it on its own, over cauliflower rice for a Whole30-friendly meal, or over steamed rice if you prefer.
Ingredients
- 1 1/2 pounds flap or flank steak
- 1 teaspoon + 2 tablespoons avocado or olive oil, divided
- 2 teaspoons arrowroot or tapioca flour
- 1 1/2 teaspoons kosher salt, divided
- 3/4 teaspoon freshly ground black pepper, divided
- 1/2 medium white onion, very thinly sliced
- 4 garlic cloves, minced
- 1 large red bell pepper, seeds and core removed, very thinly sliced
- 1–2 Thai chiles, very thinly sliced (or substitute 1/4 teaspoon crushed red pepper flakes)
- 1/4 cup coconut aminos
- 1 tablespoon fish sauce
- 1 cup fresh Thai or regular basil, packed
- Prepared cauliflower rice, optional for serving
- Fresh cilantro, optional for garnish
- 1 lime, cut into wedges for serving
Step-by-step Instructions
Step one: prepare the steak
Place the steak on a cutting board and gently pound with a meat mallet or the bottom of a heavy skillet to tenderize and thin it to about 1/2-inch thick. With a very sharp knife, slice the meat thinly against the grain. For long strips, cut them in half lengthwise. Put the sliced steak in a bowl and season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Add 1 teaspoon oil and the arrowroot (or tapioca) flour, tossing to coat the meat evenly.
Step two: sear the steak
Heat a large skillet over high heat and add the remaining 2 tablespoons oil. When the oil is very hot, sear the steak in a single layer, working in batches to avoid overcrowding. Cook 2–3 minutes per side until deeply browned. Remove the browned pieces to a clean plate as they finish.
Step three: sauté the vegetables
Lower the heat to medium in the same skillet. Add the sliced onion, minced garlic, red bell pepper and Thai chiles. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Sauté until the onions are very tender and peppers are softened, about 5–7 minutes.
Step four: finish the stir-fry
Return the browned steak to the skillet and add the coconut aminos and fish sauce. Let the mixture simmer for 2–3 minutes until the sauce reduces slightly and begins to thicken. Remove the pan from heat, add the packed basil leaves, and toss gently until the basil is wilted and aromatic.
Step five: serve and enjoy
Serve immediately with cauliflower rice for a Whole30-compliant meal, or over steamed rice if you prefer. Garnish with fresh cilantro and a lime wedge for brightness. This stir-fry holds up well as leftovers and reheats nicely for quick lunches or dinners.
If you enjoy bold Thai flavors and quick weeknight dinners, this Whole30 Thai Basil Beef is a perfect choice. It’s easy to adapt for different diets—use soy sauce instead of coconut aminos if you aren’t on Whole30, or swap arrowroot for cornstarch when not restricted by the program. Enjoy a fragrant, satisfying meal in about 35 minutes from start to finish.
Recipe Details
- Prep time: 15 minutes
- Cook time: 17 minutes
- Total time: 35 minutes
- Servings: 4
- Diet: Gluten-free, dairy-free, Paleo, Whole30-friendly
Notes and Substitutions
- If you’re not following Whole30, cornstarch can replace arrowroot or tapioca flour for a similar thickening effect.
- Soy sauce may be used in place of coconut aminos, but it’s saltier—start with 2 tablespoons and adjust to taste.
- Adjust chiles or crushed red pepper to suit your heat preference.
Nutrition (approximate per serving)
Calories: 286 kcal • Carbohydrates: 12 g • Protein: 38 g • Fat: 9 g • Sodium: 1658 mg • Fiber: 2 g
Nutrition information is automatically calculated and should be used as an approximation.
More Thai-inspired Ideas
Pad Prik King
Tangy Thai Shrimp and Noodle Salad
Whole30 Spaghetti Squash Pad Thai
Slow Cooker Thai-Inspired Beef Bowls
Tangy Thai Braised Chicken
Whole30 Thai Basil Beef
Ingredients
- 1 1/2 pounds flap or flank steak
- 1 teaspoon + 2 tablespoons avocado or olive oil, divided
- 2 teaspoons arrowroot or tapioca flour
- 1 1/2 teaspoons kosher salt, divided
- 3/4 teaspoon freshly ground black pepper, divided
- 1/2 medium white onion, very thinly sliced
- 4 garlic cloves, minced
- 1 large red bell pepper, very thinly sliced
- 1–2 Thai chiles, thinly sliced (or 1/4 tsp crushed red pepper)
- 1/4 cup coconut aminos
- 1 tablespoon fish sauce
- 1 cup packed fresh basil
- Prepared cauliflower rice, optional
- Fresh cilantro and lime wedges, optional
Instructions
- Pound the steak to about 1/2-inch thickness, then slice thinly against the grain.
- Toss the sliced steak with 1 tsp salt, 1/2 tsp pepper, 1 tsp oil and arrowroot until coated.
- Heat a skillet over high heat with 2 tbsp oil; sear steak in batches 2–3 minutes per side until browned. Set aside.
- Reduce heat to medium. Sauté onion, garlic, bell pepper and chiles with remaining salt and pepper until tender, 5–7 minutes.
- Add steak back to the pan with coconut aminos and fish sauce; simmer 2–3 minutes until sauce reduces slightly.
- Remove from heat and stir in basil until just wilted. Serve with cauliflower rice or steamed rice, garnish with cilantro and lime.
Notes
Substitution Notes: Cornstarch can replace arrowroot or tapioca if you are not on Whole30. If using soy sauce instead of coconut aminos, reduce the amount to about 2 tablespoons because soy sauce is saltier.
Nutrition
Approximate per serving: Calories 286 • Protein 38 g • Carbs 12 g • Fat 9 g
Author
Alex Snodgrass
Photography and styling by Jess Gaertner Creative.