AIP Thai Basil Beef

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This AIP and paleo Thai Basil Beef recipe is so simple but packs a flavorful punch with fresh Thai basil, fish sauce and coconut aminos. It’s served with bok choy and carrots and optional noodles for a one-pot meal that is sure to please.

This meal has been on repeat in my home lately. It’s made in one pot and I am totally about that life and it’s SO flavorful from the combination of the fish sauce, coconut aminos and fresh Thai basil.

Here’s what you’ll need for this AIP Thai Basil Beef dish:

• stewing beef or another cut of beef like flank or flat iron, sliced into thin strips
• baking soda
• arrowroot or tapioca starch
• Red Boat Fish Sauce – made with only 2 ingredients, this AIP compliant fish sauce is the star of the show 
• coconut aminos 
• olive oil 
• onions, garlic and fresh ginger
• bok choy or another leafy green (kale works great) 
• carrots or purple cabbage 
• Thai basil 

Here’s how you make this Thai Basil Beef dish:

To begin, place beef into a large bowl and toss with baking soda and arrowroot or tapioca starch. The baking soda helps tenderize the beef. Next, make a marinade out of the coconut aminos, fish sauce, olive oil, onions, garlic and fresh ginger in a food processor. Add half the marinade to the beef and reserve the remainder. Allow the beef to marinate in the fridge for at least 45 mins. Meanwhile, prep veggies.

Once the beef is marinaded, add olive oil to a large skillet on medium heat. Brown beef about 5 minutes each side and remove from pan. To the pan, add the veggies, a bit of cold water to help lift the burnt bits from the pan, and the reserved marinade. Cook 5-8 minutes until the veggies have softened to your liking. Return beef to pan and add Thai basil leaves, stirring to allow the leaves to wilt slightly (1-2 minutes). Serve with cauliflower rice, zucchini noodles or AIP compliant noodles as I have here. Top with additional coconut aminos if necessary.

AIP Thai Basil Beef FAQs

Can I make this dish coconut free?

The coconut aminos is necessary here to balance the flavor of the fish sauce so would not recommend omitting it.

I can’t find Thai basil, can I use Italian basil?

Yes. Thai basil has a distinctive slightly sweet, slightly savory and spicy taste. It adds a distinctive flavor to this dish but if you can’t source it, you can sub with Italian basil for a different, but still delicious flavor.

What should I serve this dish with?

You can serve with some AIP noodles as I have here. I cook them al dente and add them in with the basil. You can also serve with cauliflower rice!

Can I make any vegetable substitutions?

Yes! I have made this dish using a variety of veggies with my favorite being bok choy and carrots. You can also use curly kale, swiss chard, collard greens, spinach and purple cabbage in place of the carrots.

Looking for Red Boat Fish Sauce in Canada?

I buy mine at naturamarket.ca Send me a note here for a coupon code.

If you try this AIP Thai Basil Beef I would love if you gave it a star rating and short review. Be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious 

Here are some other AIP one pot dishes/stews that you might like

• Sheet Pan Beef and Broccoli with Mushrooms
• Chicken Noodle Stir Fry
• Trinidadian Beef Stew
• Creamy Garlic Pork and Spinach
• Baked Fish with Sweet Potato Cream Sauce

AIP Thai Basil Beef (paleo, nightshade free)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

• Author: Nicole @healmedelicious
• Total Time: 1 hour 20 minutes
• Yield: 4 servings 1x

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Description

This paleo and AIP Thai Basil Beef recipe is so simple but packs a flavorful punch with fresh Thai basil, fish sauce and coconut aminos. It’s served with bok choy and carrots and optional noodles for a one-pot meal that is sure to please.

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Ingredients

Scale 1x2x3x

For Marinade 

• 5 cloves garlic
• 1 inch piece fresh ginger 
• 1 small yellow onion
• 3 TBSP coconut aminos 
• 2 TBSP Red Boat fish sauce 
• 1 TBSP olive oil

For dish

• 1 lb beef (stewing beef or flank steak/flat iron, thinly sliced)
• 1/4 tsp baking soda
• 2 tsp tapioca or arrowroot starch 
• 1 cup carrots or  purple cabbage, grated
• 3 cups baby bok choy, roughly chopped
• 2 TBSP olive oil 
• 1/4 cup cold water 
• 3/4 cup Thai basil leaves, packed

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Instructions

1. To a food processor add garlic, ginger, onion, coconut aminos, fish sauce and olive oil and pulse until combined into a paste.*
2. Place beef into a large bowl and sprinkle with baking soda and tapioca/arrowroot starch and add half the marinade. Stir to combine, cover and refrigerate at least 45 minutes.** 
3. If using pasta, cook to al dente, run under cold water to stop the cooking process and set aside.
4. Once beef has marinaded, heat a large skillet on medium heat with olive oil. 
5. Add beef to skillet in a thin layer, and cook 4-5 mins on each side allowing it to achieve a deep brown sear. 
6. Remove beef from pan and set aside. 
7. Turn heat up slightly and add 1/4 cup cold water to the pan. Stir to scrape off any sticky and burnt pieces from the pan. Next, add grated carrots and chopped greens along with remaining half of the marinade. Sauté 5-8 minutes or until veggies are cooked to your liking. 
8. Return beef to the pan and add in basil, stirring to wilt just slightly. 
9. If using, fold in pasta and serve warm. 

Notes

* It’s okay if it’s not completely smooth, you just want things mostly broken down.

** Ensure your beef is sliced into thin strips. I find it’s often easiest to do so when the beef is still slightly frozen, and you want to cut against the grain.

• Prep Time: 60 minutes
• Cook Time: 20 minutes
• Category: One pot meal