Thai Basil Beef

5 from 1 vote

A bit sweet, savory, and salty with floral notes from basil, it makes this is an easy and delicious take on a Thai classic. Feel free to use whatever cut of beef you like. Ribeye is excellent but pick something lean, such as the sirloin here if making this for a protein sparing modified fast. This goes well with cauliflower rice and/or bok choy.

Course Main Course

Cuisine Asian, Thai

Keyword asian, basil, beef, dairy-free, dinner, easy, egg-free, lunch, main, nightshade-free, nut-free, protein sparing modified fast, PSMF, Thai

Prep Time 10

Cook Time 15

Marinade Time 30

Total Time 1

Servings

Calories 338kcal

Author Jenny Ross

Ingredients

1 pound top sirloin sliced as thin as possible
2 tablespoons gluten-free soy sauce or coconut aminos
1/2 tablespoon monk fruit powdered, omit if using coconut aminos
1/2 tablespoon fish sauce optional, adds umami
3 garlic cloves minced
1 Thai chili minced, or 1 teaspoon sriracha, optional, omit for nightshade-free
1/8 teaspoon baking soda
1 teaspoon avocado oil
1 shallot sliced thin
1/2 cup basil leaves preferably Thai basil

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Instructions

Combine all ingredients except oil, shallot, and basil in a large bowl. Stir to combine everything evenly, making sure the beef is well coated in the marinade.
Heat a large pan over medium-high heat and add the oil. Add the shallots and cook, stirring occasionally until soft and translucent, about 5 minutes.
Turn the heat to high and add the marinated beef and cook, until no longer pink and just beginning to brown, about 5-10 minutes, turning the meat occasionally. Cook until little to no liquid remains.
Off heat, add basil leaves and stir into the dish, reserving a couple for garnish. Transfer to serving plates and serve with remaining basil.

Notes

Protein:Energy Ratio: 3.79

Nutrition