This bowl of Paleo Thai Basil Beef Stir Fry is going to become a weeknight staple in our home. I hope it becomes a staple for you too!
Watch me bring this recipe together over on The Cook’s Channel 👇
Paleo Thai Basil Beef Stir Fry
Ok, the reason we’re all here:
I have tested this recipe quite a few times, in fact I took a few months off from testing it because I was getting frustrated.
Recreating the bold and umami flavors of soy sauce and dark brown sugar was a little more to reckon with than I thought. But a few weeks ago I stepped up to the stove again and nearly burst into tears of joy when the finished product came out.
And then Jeremy and I ate two full bowls for dinner. So, there’s that.
If you’re new to paleo, let me break down the ingredients I swapped out:
Coconut Aminos instead of soy sauce. Coconut aminos is a sauce made from coconut sap. People who are paleo or gluten free often use this in place of soy sauce because it has a rich, salty and sweet flavor (like Soy Sauce).
Coconut sugar instead of white or brown sugar. I am not going to lie – I was skeptical. This was my first time using coconut sugar because I generally use honey as a sweetener. But it did not disappoint!
The sauce is made with the coconut aminos, the coconut sugar and fish sauce (I use Red Boat!).
I also made Nom Nom Paleo’s paleo sriracha and it is AMAZING!
This stir fry comes together so fast and it is so versatile. You can use whatever veggies you have on hand. I used what was in my refrigerator!
I hope the people you bring to your table love this and I am so excited to start giving you even more recipes to inspire you to gather people! xx
PrintPaleo Thai Basil Beef Stir Fry
- Yield: 4 servings 1x
Ingredients
1 TBS coconut oil
1 bell pepper, sliced
1/2 red onion, diced
2 garlic cloves, chopped
1/4 cup fresh Thai basil leaves (or regular fresh basil), chopped
1 inch of fresh ginger, finely chopped
1 lbs 80/20 grass fed ground beef
3 TBS Coconut Aminos
1 TBS coconut sugar
1 tsp Red Boat fish sauce
1 tsp salt
Juice from 1/2 lime
Optional:
2 carrots, shredded
2 scallions, sliced
Fresh Basil
Fresh jalapéno
Lime wedges
Basmati rice or lettuce greens to serve over
Instructions
1. Heat oil in a skillet over medium high heat.
2. Add bell pepper and red onion, sauté for 3 minutes.
3. Add garlic, basil and ginger stirring until fragrant, about 2 minutes.
4. Add ground beef, crumbling with a wooden spoon. Let brown until cooked about 6-8 minutes.
5. In a separate bowl mix the coconut aminos, coconut sugar and fish sauce until combined.
6. Add sauce into the skillet and sprinkle salt over beef mixture.
7. Cook for an additional 2-3 minutes to allow the sauce to caramelize the beef.
8. Turn off heat. Squeeze the juice of 1/2 a lime over the stir fry (you can skip this step and serve everyone lime wedges if some people in your family do not like lime juice). Mix to incorporate the lime juice.
8. Serve over basmati rice or fresh greens.
9. Optional: Top with shredded carrots, scallions, fresh basil, sliced fresh jalapéno, and a lime wedge.
Notes
Note: This recipe serves 4 adults. For more servings just double or triple the recipe!
Loved this recipe! Quick and easy! It’s my 3rd recipe I’ve tried and they were all great! Thank you!
This was so easy and made for a great lunch the next day…I think I’ll double it next time so we can get more leftovers out of it because we ate it too fast! It was quick to make and the flavor was great. Loved the addition of the jalapeño, carrots, and lime! My cooking game has improved drastically since I started trying your recipes Bri!!!
Is the bell pepper a green pepper or red/orange/yellow? I think they taste different so I want to use the right one for this recipe!
This is exactly what I wanted! The sauce was perfect. My husband loved it, so it will probably be added to the rotation.