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close up of beef, noodles, bok choy and basil with serving spoon

AIP Thai Basil Beef (paleo, nightshade free)

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5 from 5 reviews


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.



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


  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. 


* 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