Description
This One Pan Thai Basil Beef recipe is a quick and flavorful stir-fry that combines tender flank steak with vibrant bell peppers, onions, and fragrant Thai basil. Perfect for a healthy weeknight meal, it uses simple seasonings and a handful of fresh herbs to deliver bold Thai-inspired flavors all cooked in one pan for easy cleanup.
Ingredients
Beef Marinade
- 1 pound flank steak, thinly sliced into bite-size strips
- 1/2 tablespoon avocado oil
- 1 tablespoon arrowroot flour
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
Main Ingredients
- 2 tablespoons avocado oil
- 2 large red bell peppers, julienned
- 1 white onion, sliced
- 6 garlic cloves, minced
- 1/3 cup coconut aminos
- 1 tablespoon fish sauce
- 1 cup Thai basil or regular basil, lightly packed and roughly chopped
Garnish
- 1/4 cup cilantro, roughly chopped
- 1/4 cup green onions, roughly chopped
Instructions
- Prepare the Flank Steak: Thinly slice the flank steak into bite-size strips. For easier slicing, place the steak in the freezer for about 20 minutes before cutting. In a large bowl, combine the sliced steak with 1/2 tablespoon avocado oil, arrowroot flour, kosher salt, and black pepper. Mix thoroughly and set aside to marinate.
- Cook the Steak: Heat a very large frying pan over medium-high heat for 2 minutes. Add the remaining 2 tablespoons of avocado oil and heat for an additional minute. Add the steak in a single layer, ensuring not to overcrowd the pan; cook in batches if necessary. Sear each side for about 3 minutes until browned and crisped. Remove the steak from the pan using tongs or a slotted spoon, and transfer to a large plate.
- Sauté the Vegetables: Add the julienned red bell peppers and sliced white onion to the pan. Sauté over medium heat for about 7 minutes until the vegetables are soft and tender, stirring occasionally. Add the cooked flank steak back into the pan and stir for about 1 minute to combine.
- Add Flavors and Simmer: Pour in the coconut aminos and fish sauce, bringing the mixture to a simmer. Reduce heat to low and let it simmer for about 3 minutes, allowing the sauce to thicken slightly. Turn off the heat and stir in the chopped Thai basil leaves to infuse the dish with fresh herbal notes.
- Serve and Garnish: Serve the Thai Basil Beef over a bowl or plate of rice. Garnish generously with roughly chopped fresh cilantro and green onions. Enjoy this aromatic and delicious meal straight from the pan!
Notes
- Freezing the flank steak for 20 minutes before slicing makes it easier to cut thin strips.
- Cooking the steak in batches prevents overcrowding, ensuring a proper sear and caramelization.
- Coconut aminos is a great soy sauce substitute for a gluten-free and slightly sweeter flavor.
- This recipe pairs perfectly with steamed jasmine rice or cauliflower rice for a lower-carb option.
- For extra heat, add sliced fresh chili or a dash of chili flakes during the sauté step.
