WHOLE30 THAI BASIL BEEF (PAD KRAPOW)😍

Make your tastebuds sing with this easy weeknight Thai Basil Beef. Using just a few ingredients and taking less than 15 minutes to throw together, it proves that eating healthy doesn’t have to take a lot of time and ingredients to pack some major flavor. 

I took inspiration from The Woks of Life’s Pad Krapow, and adjusted the ingredients to make them sugar-free and gluten-free (Whole30 approved) without sacrificing on taste. I hope you love it as much as I do!

Serves 2.

Ingredients:

For the Thai Basil Beef:

• 12 oz flank steak

• 2 tsps arrowroot (paleo version of cornstarch)

• ½ red pepper, sliced thinly (see Note)

• 1 small onion or half a large onion, sliced thinly

• 4 cloves garlic, minced

• 1 tsp grated ginger

• 1 birds eye chili (sliced thinly - optional for heat)

• 1 tbsps avocado oil

• 3 tbsps coconut aminos

• 2 tsps fish sauce

• ½ tsp sesame oil

• 1 cup packed thai basil leaves (or regular basil)

• Salt and pepper to taste

• Sesame seeds and cilantro for topping (optional)

• Juice from ½ lime

• Lettuce cups for serving

*Note: This dish traditionally also has sliced bell peppers. I didn’t have any, so I left them out - you choose whether you would like to keep them in or out!

Directions:

For the Whole30 Thai Basil Beef Stir Fry:

• Slice the flank steak thinly against the grain and add to a bowl. Season with salt and pepper and mix with the arrowroot.

• Heat a wok or nonstick skillet on high heat. Add in 1 tbsp avocado oil, and once the oil is shimmering, add half the beef in a single layer.

• Cook 80-90% of the way on the first side to help develop a crust, less than a minute. Once browned on one side, flip and cook a few seconds on the second side. Remove and set aside. Add in 1 tbsp avocado oil and repeat with the rest of the beef. Remove the beef and set aside.

• Add the sliced onions and bell peppers to the pan and cook on medium high heat for a few minutes until soft. Add garlic, ginger, and birds eye chilies and cook 30 seconds more.

• Add in the coconut aminos, fish sauce, and sesame oil and reduce the heat - you should see it immediately start to thicken up. 

• Add the beef back in and stir to coat the beef in the sauce. Shut off heat and stir in the Thai basil and lime juice. 

• Serve immediately in lettuce cups or on top of cauliflower rice. Enjoy!