Thai Basil Beef (Paleo & Whole30) - Danielle Walker Print

Thai Basil Beef (Paleo & Whole30)

5 from 1 review


  • 1/2 cup beef bone broth 
  • 1/2 cup coconut aminos
  • 2 tablespoons fish sauce 
  • 2 tablespoons coconut sugar*
  • 2 tablespoons avocado oil
  • 8 garlic cloves, crushed in a garlic press
  • 1 to 5 red chiles, thinly sliced, seeded for mild flavor
  • 4 scallions, white and tender green parts thinly sliced
  • 2 1/2 pounds ground beef
  • 3/4 teaspoon sea salt
  • 1/4 teaspoon fresh cracked black pepper
  • 2 cups packed fresh Thai basil leaves**

*Omit for Whole30

**If using regular basil instead of Thai basil, use 3 cups of basil and add 1/4 tsp ground anise or fennel when you add the chile, scallion, and garlic.


  1. Whisk together the broth, coconut aminos, fish sauce, and coconut sugar.
  2. Heat the oil in a large skillet over high heat. Add garlic, the white parts of the scallions, and half the chile slices and stir-fry for 20 seconds, until fragrant.
  3. Add beef, season with salt and pepper, and press down into a packed disc in the pan. Brown on one side for 2 to 3 minutes, then flip in pieces and cook another 1 to 2 minutes to brown the other side.
  4. Break apart the pieces and sauté 1 to 2 minutes longer, until cooked through. Drain off any liquid then return to the stove.
  5. Add the sauce mix and bring to a boil. Stir-fry for 1 minute, until the sauce thickens and coats the meat.
  6. Stir in half the basil and the green parts of the scallions and let wilt for 30 seconds.
  7. Remove from the heat.
  8. Sprinkle the remaining fresh basil on top and the remaining chile slices over top (if desired)


Serve hot with Sweet and Sour Thai Salad in Healthy in a Hurry (page 256)

Keywords: dinner, cookbook, Danielle Walker, easy, quick, against all grain