This one-pan Thai basil beef is a reliable weeknight favorite. Ready in under 30 minutes, it’s naturally gluten-free, dairy-free, paleo-friendly and can be adapted for keto or Whole30 by serving with cauliflower rice instead of jasmine rice.
Pair it with Instant Pot jasmine rice for a classic combination.
I’ve been making this dish for months and I’m excited to share the finished recipe. It’s fast to prepare, uses simple ingredients, and comes together with minimal fuss.
The technique is straightforward, so you don’t need advanced cooking skills to get great results.
What’s so great about this recipe?
- Perfect for busy weeknights—quick to cook and satisfying.
- Kid-friendly as written since it isn’t spicy, yet full of flavor.
- Gluten-free, dairy-free, and paleo-friendly.
- Use cauliflower rice to keep it low-carb, keto, and Whole30-compliant.
- Stores well in an airtight container in the fridge for 4–5 days.
What will you need to make this Thai basil beef recipe?
The ingredient list is short and focused. The sauce is essentially two ingredients—coconut aminos and fish sauce—yet it delivers deep umami flavor. Fresh herbs like cilantro and green onions brighten the dish, so don’t skip them if you can help it.
How to make Thai basil beef
Thinly slice the flank steak into bite-size strips and place them in a large bowl. For easier slicing, put the steak in the freezer for about 20 minutes before cutting. Add ½ tablespoon avocado oil, arrowroot flour, kosher salt and black pepper. Toss to coat and set aside.
Heat a large frying pan over medium-high for 2 minutes, then add the remaining 2 tablespoons of avocado oil and heat another minute.
Add the steak in a single layer without overcrowding the pan (cook in two batches if necessary). Sear about 3 minutes per side until browned and slightly crisp. Remove the steak with tongs or a slotted spoon and transfer to a plate.
Add julienned red bell peppers and sliced white onion to the pan and sauté over medium heat about 7 minutes, stirring occasionally, until tender. Return the steak to the pan and cook 1 minute, stirring frequently.
Add the coconut aminos and fish sauce, bring to a simmer, then reduce the heat to low and let it simmer about 3 minutes until the sauce thickens slightly. Remove from the heat and stir in the basil leaves so they wilt but stay bright.
Serve over cooked jasmine rice or cauliflower rice. Garnish with chopped fresh cilantro and green onions.
Expert Tips & Tricks
If you can’t find Thai basil, regular basil works well and still tastes delicious.
Use skirt steak or flank steak—both perform nicely in this preparation.
You can prep vegetables and slice the meat up to 24 hours in advance. Keep the seasonings and oil off the meat until you’re ready to cook.
Swap cauliflower rice for white rice to keep the meal low carb and Whole30-friendly.
More Whole30 Asian recipes you’ll love:
Keto Chicken Stir Fry
Healthy Sesame Chicken
Keto Beef and Broccoli
Easy Paleo Cashew Chicken
Paleo Kung Pao Chicken
Whole30 Chicken Pad Thai
One Pan Thai Basil Beef
Matt Fay
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Ingredients
- 1 pound flank steak see notes
- 2 ½ tablespoons avocado oil
- 1 tablespoon arrowroot flour
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 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
- ¼ cup cilantro roughly chopped, for garnish
- ¼ cup green onions roughly chopped, for garnish
Instructions
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Thinly slice the flank steak into bite-size strips. For easier slicing, chill the steak in the freezer for about 20 minutes. Toss with ½ tablespoon avocado oil, arrowroot, salt and pepper. Set aside.
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Heat a large frying pan over medium-high for 2 minutes, add the remaining 2 tablespoons avocado oil and heat another minute. Add the steak in a single layer, avoiding overcrowding. Sear about 3 minutes per side until browned and crisping. Remove and set aside.
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Sauté the bell peppers and onion over medium heat for about 7 minutes until soft. Return the steak, cook 1 minute, then add the coconut aminos and fish sauce. Simmer on low for about 3 minutes until the sauce thickens slightly. Turn off the heat and stir in the basil leaves.
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Serve over jasmine rice or cauliflower rice and garnish with cilantro and green onions.
Notes
- If you can’t find Thai basil, regular basil is a fine substitute.
- Flank steak or skirt steak both work well for this recipe.
- Prep veggies and slice meat up to 24 hours ahead; keep seasonings off the meat until cooking time.
- Use cauliflower rice to keep the meal low carb and Whole30-compliant.
- If serving with rice, cook jasmine rice to accompany the dish.
Nutrition