Thai Basil Beef Stir-Fry

This Thai Basil Beef Stir-Fry is packed with flavor, and while there is a bit of chopping to be done for prep, it only takes about 10 minutes to cook! I served this over some sauteed kale for me and made some rice for the rest of the family. You could serve this over zucchini noodles, cauliflower rice or sauteed spinach as well. Definite repeat!



Serves: 4

Prep time: 30 minutes

Nutrition per serving (yours will differ slightly depending on ingredients used): 294 calories, 14g fat, 5g net carbs, 37g protein


  • 1 lb flank steak/skirt steak/sirloin, sliced thin against the grain

  • 1 1/2 tbsp liquid aminos (could use other soy sauce or soy sauce substitute if not keto)

  • 1/2 tsp toasted sesame oil

  • 1 tbsp fish sauce

  • 1/4 tsp baking soda

  • 1 tsp arrowroot powder


  • 1 1/2 bell peppers, sliced thin (I used a mix of colors but you can use whatever you prefer)

  • scallions, chopped with whites and green separated

  • 1 1/2 tbsp ginger root, peeled and julienned

  • 3 garlic cloves, minced

  • 1 1/2-2 cups basil leaves

  • 1 tbsp ghee or avocado oil, separated

  • 1/2 tbsp fish sauce

  • 1 1/2 tbsp liquid aminos

  • 1/2 tsp ground black pepper

  • optional toppings: sesame seeds, scallion greens


Put sliced steak in a medium bowl. Combine liquid aminos/soy sauce, sesame oil, fish sauce baking soda and arrowroot powder in a measuring cup, mix well, and pour over sliced steak. Toss well to evenly coat and set aside.

Slice bell peppers and scallions and set aside. Combine sliced ginger and minced garlic and set aside. Combine fish sauce, 1 1/2 tbsp liquid aminos and black pepper in a little dish and set aside. Having all of these items measured out and chopped ahead of time is crucial since the cooking moves quickly.

Heat 1/2 tbsp ghee or avocado oil in a cast iron skillet over medium high heat. Place steak in a single layer and cook for 3 minutes without touching it. Stir and brown the other sides for an additional 2 minutes. Remove steak from pan and set aside in a large bowl. Add another 1/2 tbsp ghee or avocado oil and add the garlic, ginger and white part of the scallions. Saute for 30 seconds, making sure to scrape the bottom of the pan to get the crispy bits off. Add your bell peppers and saute for 2 minutes. Add the basil and cook for 30 seconds. Add the beef back to the pan and pour the prepared stir fry sauce (fish sauce, liquid aminos, pepper) over top and toss well.


Recipe adapted from I Heart Umami