One of my favorite things to do is recreate my favorite restaurant dishes at home. A long while ago I ate at a restaurant where they had a little bit of everything from every Asian region. I had this Thai Basil Beef and I’ve been thinking about it ever since!
In the restaurant version they had these tender, thin strips of beef that I’ve had a hard time recreating without adding a bunch of time consuming steps and one more pot to clean. I thought, what if I just use ground beef and keep this all in one pot? Yep, it’s pretty tasty, enough that I thought I’d share it here. But, you better believe I’m still working on the other version, it’s worth it.
Serve with cauli rice (find my minute cauli rice HERE) to make this a perfect Whole30 meal, or serve with white rice if you need the carbs. I started doing crossfit a couple months ago and my body definitely needs the carbs, so I had a cup of cooked rice with my Thai Basil Beef. Find recipe below, it’s pretty straight forward. I hope you like it!
- 1 T coconut oil
- 1 T tapioca flour
- 1 red sweet pepper, thinly sliced
- ½ yellow onion, thinly sliced
- 1 C carrot shreds (julienned)
- 1 garlic clove, pressed
- ½ C chicken broth
- ¼ C coconut aminos
- 1 lb ground beef
- 2 cups chopped basil, (2 18g packages)
- ½ lime, juiced
- While coconut oil is solid, thoroughly mix it with the tapioca flour.
- Melt oil in a large skillet over medium heat.
- Toss pepper, onion and carrot in oil and allow to cook for a few minuts.
- Stir in the pressed garlic and allow to cook for ½ minute or until it becomes fragrant, then pour in the chicken broth and coconut aminos.
- Push the vegetables around the edges of the skillet and add the ground beef to the center. Allow the beef to brown, and gently fold in the vegetables.
- When the beef has fully browned toss in the basil and lime juice and cook for a few minutes until it slightly wilts.
- Serve with a side of cauliflower rice, or white rice.