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One Pan Thai Basil Beef Recipe

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4.3 from 7 reviews

This One Pan Thai Basil Beef is a flavorful and easy-to-make dish featuring tender flank steak, sweet bell peppers, and aromatic Thai basil cooked together in a savory coconut aminos and fish sauce sauce. It’s a perfect weeknight meal served over rice or cauliflower rice for a low-carb option.

Ingredients

Beef Marinade

  • 1 pound flank steak (see notes)
  • 2 ½ tablespoons avocado oil (divided)
  • 1 tablespoon arrowroot flour
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper

Vegetables & Sauce

  • 2 large red bell peppers, julienned
  • 1 white onion, sliced
  • 6 garlic cloves, minced
  • ⅓ cup coconut aminos
  • 1 tablespoon fish sauce
  • 1 cup Thai basil (or regular basil), lightly packed & roughly chopped

Garnishes

  • ¼ cup cilantro, roughly chopped
  • ¼ cup green onions, roughly chopped

Instructions

  1. Prepare the beef: Thinly slice the flank steak into bite-size strips, ideally after placing it in the freezer for 20 minutes to firm up. In a large bowl, toss the steak with ½ tablespoon avocado oil, arrowroot flour, kosher salt, and black pepper until evenly coated. Set aside.
  2. Heat the pan and sear beef: Heat a very large frying pan over medium-high heat for 2 minutes. Add remaining 2 tablespoons of avocado oil and heat for another minute. Add the steak in a single layer without overcrowding the pan; cook in batches if needed. Sear each side for about 3 minutes until browned and slightly crisp. Remove steak from pan and set aside on a large plate.
  3. Sauté vegetables: In the same pan, add the julienned red bell peppers and sliced white onion. Sauté over medium heat for approximately 7 minutes, stirring occasionally, until vegetables are soft and tender.
  4. Combine & simmer: Return the cooked beef to the pan with the vegetables. Cook together for 1 minute, stirring frequently. Pour in coconut aminos and fish sauce, bringing the mixture to a simmer. Reduce heat to low and let simmer for 3 minutes until the sauce thickens slightly.
  5. Finish with basil: Turn off the heat and stir in the chopped Thai basil leaves, allowing the residual heat to wilt the herbs and release their fragrance.
  6. Serve: Plate steamed rice or cauliflower rice, then top with the Thai basil beef mixture. Garnish with fresh cilantro and green onions for added color and freshness.

Notes

  • If you don’t have Thai basil, regular basil works well as a substitute.
  • Flank steak is used here but skirt steak is an excellent alternative.
  • Prep vegetables and meat slices up to 24 hours in advance, but do not season or add oil until cooking day.
  • Use cauliflower rice to keep the dish low carb and Whole30 compliant.
  • For best results with rice, cook Instant Pot jasmine rice to serve alongside.

Find it online: https://flavorspath.com/one-pan-thai-basil-beef-recipe/