Adding basil to a beef stir fry transforms it into a palate-pleasing dish that is delicious served on top of a piping hot bowl of rice (or cauliflower rice!). This is a lightened up version of the traditional Thai basil beef since it doesn’t use any preservative laden sauces.
Thai Basil Beef
- 1 tbsp cooking oil of your choice
- 1 red onion thinly sliced
- 4 garlic cloves minced
- 2 tsp chili garlic paste optional
- 1 pound beef sirloin or skirt steak thinly sliced
- 1 red bell pepper thinly sliced
- ¼ cup coconut aminos
- 1 ½ tsp fish sauce
- ½ tsp ground black pepper
- 3 cups Thai/Asian basil leaves loosely packed
In a wok or pan over high heat, add cooking oil, onion, garlic and chili pepper. Sauté for 1-2 minutes until the onions begin to soften.
Add beef and sauté for 2 minutes.
Add red bell pepper and sauté for another 2 minutes.
Drain excess liquid from the pan.
Add coconut aminos, fish sauce and black pepper.
Mix together and let it cook for 7-8 minutes until the bell pepper has softened.
Add basil, mix well until it has wilted and turn off heat.
Serve hot with white rice and extra Chili Garlic Paste on the side.
- Substitute 1 jalapeno if you can’t find the Thai chili pepper.
- You can control the spice level of this dish by increasing the amount of chili. If you prefer a non-spicy version, OMIT the chili pepper!
- Thai basil (or any other Asian basil) can be found at Asian markets. Substituting regular basil is ok but it isn’t as flavorful.
- Use this Chili Garlic Paste for a super simple homemade recipe.