Gluten Free, Dairy Free, Soy Free, Paleo
The magic in this restaurant quality recipe comes a homemade marinade and sauce! Strips of sirloin are made silky and tender in a nutty, tangy marinade. Then, they are sautéed with onions, bell peppers, and peppery basil leaves in a rich and savory umami packed sauce. Serve over cauliflower rice for a paleo friendly recipe or over your favorite rice!
Why I Love This Recipe
Tender marinaded steak sautéed with onion and bell pepper strips are coated in a bright, savory sauce in this healthy Thai Basil Beef recipe. The sauce itself is a delectable combination of savory coconut aminos, garlic, and beef broth, tangy lime juice, umami packed fish sauce, spicy chili paste, and coconut sugar to round out the flavors with subtle sweetness.
This easy, Asian inspired recipe is perfect for meal prep and can be cooked in under 15 minutes! It is a quick restaurant quality skillet meal that is perfect for entertaining while also being easy enough to make during busy weeknights.
What is fond?
The browned pieces of food on the bottom of the pan are actually caramelized bits called fond that add flavor to the sauce in this recipe! Prevent burning the fond by using these simple tips:
- Keep the heat on MEDIUM and turn the burner off completely if you have any delay in adding the vegetables into the pan after cooking the steak.
- Once you add the steak with juices and sauce, use the sizzling steam from the added liquids to scrap up unburnt fond and stir into the sauce for an extra boost of flavor!
What if I can't find Thai basil?
Thai basil leaves are good to use in this recipe, however they are often out of stock at my local grocery store. Because of this, I typically use fresh Italian basil leaves instead. However, I have used both varieties in this meal with delicious results!
Tips for a spicier dish
Sky Valley makes a Whole30 compliant brand of sambal oelek (red chili paste) that I typically use. Add an additional 1-3 teaspoon for extra spiciness in this dish.
Meal prep option
- Firstly, the sauce can be premade up to a week in advance.
- Then, onions and bell peppers can be pre-sliced and refrigerated separately in airtight containers 2-3 days prior.
- Finally, steak can be marinated for up to 24 hours.
Storage Tips
Store in an airtight container in the refrigerator for 3-4 days. Re-heat in a skillet or on medium heat in the microwave.
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📖 Recipe
Thai Basil Beef {Paleo}
Equipment
- 1 Large skillet
- 1 medium bowl or large storage bag
- 1 small bowl or measuring pitcher
- measuring cups and spoons
- 1 kitchen tongs
- 1 Large wooden spoon
Ingredients
- 2 lb sirloin steak thinly sliced against the grain
- 1½ tablespoon neutral oil
Beef Marinade
- ¼ cup coconut aminos
- 2 tablespoon rice vinegar
- 2 tablespoon lime juice
- 2 teaspoon sesame oil
- 2 tablespoon arrowroot flour
Vegetables
- 2 large onion sliced in ½ inch pieces
- 2 large red bell peppers sliced in ½ inch pieces
Sauce
- ½ cup coconut aminos
- ½ cup beef broth
- 2 tablespoon lime juice
- 1½ tablespoon coconut sugar
- 4 teaspoon fish sauce
- 2 teaspoon chili paste aka sambal oelek
- 5 cloves garlic minced
- 1 cup basil leaves* loosely packed and saved to use at the end of this recipe
Instructions
- Mix marinade ingredients: coconut aminos, rice vinegar, lime juice, sesame oil, and arrowroot flour in a small bowl or measuring pitcher.
- Add sliced steak to a large storage bag (or medium bowl) and pour marinade over the meat. Seal and refrigerate 30 minutes up to 24 hours.
- Mix the sauce ingredients: coconut aminos, beef broth, lime juice, coconut sugar, fish sauce, chili paste, and minced garlic in a small bowl or measuring pitcher. Set aside to allow the flavors to marry.
- Add neutral oil to a large pan over MEDIUM heat. When skillet is very warm add steak in a single layer leaving room between pieces for even browning. Discard remaining marinade. Cook 1-2 minutes on the first side then flip and cook an additional 1 minute. Remove with tongs or a slotted spoon to a bowl and set aside.(You want some remaining pink as the steak is sliced very thin and will continue to cook in a later step). You will need to do this in at least 2 batches to prevent overcrowding the pan.
- Add onion, bell pepper slices, and 3 pinches of salt to the skillet that was used to cook the steak. If the skillet looks dry add additional oil ½ tablespoon at a time. Sauté stirring occasionally until slightly softened about 3 minutes.
- Add steak and accumulated juices back into the pan. Top with sauce scraping up the tasty brown bits (fond)** leftover from cooking the steak and veggies. Sauté stirring occasionally until everything is warmed through and sauce is bubbly. Stir in basil leaves and remove from heat. Serve warm over your favorite rice or cauliflower rice.
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