thai basil beef

14 Jan, 2026

From Nicole at healmedelicious.com

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

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. Once beef has marinaded, heat a large skillet on medium heat with olive oil.

4. Add beef to skillet in a thin layer, and cook 4-5 mins on each side allowing it to achieve a deep brown sear.

5. Remove beef from pan and set aside.

6. Turn heat up slightly and add ¼ 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.

7. Return beef to the pan and add in basil, stirring to wilt just slightly.

8. Serve with cauliflower rice.

Notes

• It's okay if the marinade is 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.