AIP Thai Basil Beef Recipe
Introduction
This paleo and AIP Thai Basil Beef recipe is simple yet bursting with fresh flavors from Thai basil, fish sauce, and coconut aminos. Served with bok choy and carrots—and optional noodles—it makes a satisfying one-pot meal perfect for any day of the week.
Ingredients
- 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 marinade)
- 1 lb beef (stewing beef or flank steak/flat iron, thinly sliced)
- ¼ 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 (for cooking)
- ¼ cup cold water
- ¾ cup Thai basil leaves, packed
- Optional: noodles of your choice
Instructions
- Step 1: In a food processor, combine garlic, ginger, onion, coconut aminos, fish sauce, and 1 tablespoon olive oil. Pulse until mostly broken down into a paste. It doesn’t need to be perfectly smooth.
- Step 2: Place the thinly sliced beef in a large bowl. Sprinkle with baking soda and tapioca or arrowroot starch. Add half of the marinade and stir well to combine. Cover and refrigerate for at least 45 minutes. For best slicing results, cut the beef while it is slightly frozen, against the grain.
- Step 3: If using noodles, cook them to al dente according to package instructions. Rinse under cold water to stop cooking and set aside.
- Step 4: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the marinated beef in a thin layer and cook 4-5 minutes per side until deeply browned and seared. Remove the beef and set aside.
- Step 5: Increase the heat slightly and add ¼ cup cold water to the skillet. Stir to deglaze the pan, scraping up any browned bits. Add grated carrots and chopped bok choy along with the remaining marinade. Sauté for 5-8 minutes until vegetables soften to your liking.
- Step 6: Return the beef to the pan and stir in the Thai basil leaves just until wilted.
- Step 7: If using noodles, fold them gently into the skillet and warm through. Serve immediately.
Tips & Variations
- For easier slicing, chill the beef slightly before cutting to get thin, even strips.
- Try substituting purple cabbage for carrots for a colorful twist.
- Use arrowroot starch if tapioca is unavailable; both thicken and tenderize similarly.
- Add a sprinkle of fresh chili flakes or sliced fresh chili for extra heat.
- Serve over cauliflower rice or zucchini noodles for a lower-carb option.
Storage
Store leftover Thai Basil Beef in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat, adding a splash of water if it seems dry. This dish is best enjoyed fresh but can also be frozen for up to 1 month; thaw overnight before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other cuts of beef for this recipe?
Yes, flank steak, flat iron, or stewing beef all work well as long as they are sliced thinly against the grain to ensure tenderness.
Is this recipe suitable for an autoimmune protocol (AIP) diet?
Yes, this recipe follows AIP guidelines, avoiding common allergens and inflammatory ingredients while using AIP-compliant seasonings like coconut aminos and fish sauce.
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AIP Thai Basil Beef Recipe
- Total Time: 80 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
This AIP Thai Basil Beef recipe is a flavorful paleo-friendly dish featuring tender marinated beef cooked with fresh Thai basil, garlic, ginger, and a savory blend of coconut aminos and fish sauce. Combined with nutrient-packed bok choy and carrots, and optionally served with noodles, it offers a balanced one-pot meal that’s both simple to prepare and delightfully aromatic.
Ingredients
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)
- ¼ 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
- ¼ cup cold water
- ¾ cup Thai basil leaves, packed
Instructions
- Prepare Marinade: Place garlic, ginger, onion, coconut aminos, fish sauce, and olive oil into a food processor and pulse until mostly combined into a rough paste.
- Marinate Beef: In a large bowl, sprinkle the thinly sliced beef with baking soda and tapioca or arrowroot starch. Add half the marinade, stir well to coat, cover, and refrigerate for at least 45 minutes to tenderize and flavor the meat.
- Cook Pasta (Optional): If using noodles, cook them to al dente according to package instructions, rinse under cold water to halt cooking, and set aside.
- Brown Beef: Heat a large skillet over medium heat and add olive oil. Place the marinated beef in a thin layer in the skillet and cook for 4-5 minutes on each side to achieve a deep brown sear. Remove beef from skillet and set aside.
- Sauté Vegetables: Increase heat slightly, add ¼ cup cold water to the skillet, and stir to loosen any browned bits. Add grated carrots and chopped bok choy along with the remaining marinade. Sauté for 5-8 minutes until vegetables are tender but still vibrant.
- Combine and Wilt Basil: Return the browned beef to the skillet, add Thai basil leaves, and stir just until the basil wilts to preserve its fragrant aroma.
- Finish and Serve: If using pasta, fold it into the skillet mixture gently and heat through. Serve the dish warm immediately.
Notes
- It’s okay if the marinade paste isn’t completely smooth; a roughly blended mixture is sufficient to distribute flavor.
- For easier slicing, partially freeze the beef and cut thin strips against the grain to ensure tenderness.
- Prep Time: 60 minutes
- Cook Time: 20 minutes
- Category: One Pot Meal
- Method: Stovetop
- Cuisine: Thai
Keywords: Thai basil beef, AIP recipe, paleo Thai beef, one pot meal, healthy Thai dinner
