Recipes + Tips

Thai Basil Beef

Some nights of the week, you need a quick, throw-together meal. But that doesn’t mean you want to compromise on great flavor! This dish comes together in no time, but it is packed with flavor and is sure to please!


  • 1 tbs. coconut oil or light cooking oil
  • 2-3 lb. Top Round Steak, cut into ¼ in strips
  • ½ yellow onion, sliced
  • 1 red bell pepper, sliced
  • 2-3 cloves garlic, sliced thin
  • 1 serrano chili, sliced thin (seeds removed, or omit completely if you don’t want heat)
  • ¼ cup basil, chopped
  • ¼ cup cilantro, chopped

For the sauce:

  • 1 medjol date, pit removed (may substitute for ½ tbs. brown sugar, coconut sugar, honey or sweetener of choice)
  • ½ cup coconut aminos (may use low sodium soy sauce or tamari instead)
  • 1 tsp. fish sauce

In a small saucepan, heat about ½ cup of water to boil. Drop the date in the boiling water and let boil for about 30 seconds to a minute. This allows the date to soften. Remove the date and place in a blender. Add coconut aminos and fish sauce and blend. (Note: if you are using another sweetener such as brown sugar or honey, simply mix the sauce ingredients together in a bowl. No need to use a blender!)

Heat a large skillet or wok over medium high heat. Add coconut oil and let get nice and hot. Season steak with kosher salt and pepper and add to the pan. Brown on all sides, about 2-3 minutes total. Remove steak and reduce the heat to medium. Pour off any excess oil or liquid if needed. Add additional oil if needed. Add to the pan onion and bell pepper and sauté until slightly softened. Add garlic, chili and basil and toss around for another 30 seconds. Place meat back in the pan and pour sauce over the top. Stir and allow the flavors to come together, about 2-3 minutes. Remove from heat, sprinkle with cilantro and serve.