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One Pan Thai Basil Beef

One Pan Thai Basil Beef: Simple, Savory Weeknight Delight

One Pan Thai Basil Beef is a vibrant and satisfying dish made in under 30 minutes, perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Beef
Cuisine: Thai
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 1 pound Flank Steak or skirt steak
  • 1/2 teaspoon Kosher Salt or sea salt
  • 1/4 teaspoon Black Pepper freshly ground
  • 1 tablespoon Arrowroot Flour or cornstarch
For Cooking
  • 2 tablespoons Avocado Oil or coconut oil
  • 2 cloves Garlic minced or garlic powder
For the Veggies
  • 1 cup Red Bell Peppers sliced
  • 1 medium White Onion sliced
For Flavor
  • 2 tablespoons Coconut Aminos or tamari
  • 1 tablespoon Fish Sauce optional
Finishing Touches
  • 1 cup Fresh Thai Basil or regular basil
  • 1/4 cup Cilantro for garnish, optional
  • 2 stalks Green Onions sliced

Equipment

  • large frying pan

Method
 

Step-by-Step Instructions
  1. Thinly slice the flank steak into bite-size strips; freeze for 20 minutes for easier cutting. Mix beef with avocado oil, arrowroot flour, salt, and pepper in a bowl.
  2. Heat a large pan over medium-high heat. Add 2 tablespoons of avocado oil. Sear the beef for about 3 minutes on each side.
  3. Remove the steak from the pan and set aside. In the same pan, add bell peppers and onions and sauté for about 7 minutes until tender.
  4. Return the beef to the pan and stir. Pour in coconut aminos and fish sauce, simmer on low for 3 minutes.
  5. Fold in the Thai basil and serve over jasmine rice or cauliflower rice, garnishing with cilantro and green onions.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 12gProtein: 28gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 14gCholesterol: 65mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 15IUVitamin C: 35mgCalcium: 4mgIron: 15mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge or up to 3 months in the freezer. Reheat gently on the stove.

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