Thai Basil Beef Stir Fry

What You’ll Need

Ingredients

• 1 lb grass-fed fajita beef (thinly sliced strips or small bite-sized pieces)

• 1 cup green beans, cut (fresh preferred, but frozen works)

• 2–3 tbsp coconut oil

• 1–2 tsp sriracha sauce or Asian chili paste

• 1 tsp crushed red pepper flakes

• 4 cloves garlic, chopped or crushed

• 2 tsp molasses (non-Paleo: substitute brown sugar)

• 1 tbsp fish sauce

• 1 tbsp coconut aminos (non-Paleo: substitute tamari soy sauce)

• ¾–1 cup fresh basil leaves, roughly chopped (a generous handful)

• Green onions or chives, chopped, for garnish

• Salt and black pepper, to taste

Let’s Cook

1. Prep the Green Beans

1. Bring a small pot of salted water to a boil.

2. Add the green beans and blanch just until the water returns to a boil — you want them crisp and bright green.

3. Drain immediately and set aside.

2. Stir-Fry the Aromatics

1. Heat a wok or large frying pan over high heat.

2. Add the coconut oil and swirl to coat the pan evenly.

3. Add garlic, sriracha, and crushed red pepper. Stir-fry for 1–2 minutes, keeping the ingredients moving to prevent burning.

3. Cook the Beef

1. Add the fajita beef strips to the wok and stir-fry over high heat until browned and cooked to medium, about 3–4 minutes.
   Tip: Keep the pan hot and stir frequently to get that classic seared texture without overcooking.

4. Add Sauce & Veggies

1. Add the blanched green beans to the wok.

2. Pour in the coconut aminos, fish sauce, and molasses.

3. Continue cooking, stirring constantly, until the sauce slightly thickens and coats the beef, about 2 minutes.

5. Finish with Basil

1. Add the fresh basil leaves and toss until just wilted.

2. Remove from heat immediately.

3. Taste and season with salt and pepper if needed.

6. Serve

Serve hot, ideally over white jasmine rice (if not Paleo). Garnish with chopped green onions or chives for a fresh finish.