This Paleo Thai Beef Stir-fry recipe has tender beef, a Thai-inspired sauce and lots of fresh Thai basil with chili peppers, curry paste, mint, kale, chili oil, garlic, and butternut squash. We decided to post this recipe today because the of requests we got after posting the pics the other day, and we’re posting it early enough for you to make for dinner…if you want ;) There really aren’t any notes. Just know that if you cut the steak thicker than recommended, you’ll want to adjust the timing so the squash doesn’t get smushy. Oh, and it really is important that you use Thai basil. If you use regular basil, it will still taste good, but it won’t taste anything close to what was intended. They are very different flavors, just sayin.
So, back to catching up on some posts about our vacation…so I don’t forget! We dropped down next in Key West, Florida and were there for a day. We rented a scooter for the day and I would highly recommend doing that. It’s an easy way to get around the island and see everything you want to see. We made a pit stop at the Cuban Coffee Queen for espresso and it was perfect! Service was fast and be forewarned, it is just a little coffee stand, not a place to sit down and eat, so if you want that, you won’t get it there. …but the coffee is perfection. Get it black and feel the love! Otherwise, we checked out the Southernmost point in Florida and bought this amazing soap at Naples Soap Company and bought some cigars for the cruise at Island Cigar Factory. …but the best part was scootering around the island with Angel driving. It was so much fun, we’re thinking of getting one!
Recipe: Paleo Thai Beef Stir-fry
- 1 Tbsp Coconut Oil
- 1 Butternut Squash
- 7 Garlic clove
- 4 Bird’s Eye Chili Peppers
- 2 Boneless Sirloin Steaks
- 1 Tbsp Paleo Adobo Seasoning
- 2 Shallots
- ¼ cup Coconut Aminos
- 1 Tbsp Red Curry Paste
- 1 tsp Chili Oil
- ¼ cup Chicken Stock
- ½ Tbsp Coconut Vinegar
- ½ cup fresh Thai Basil
- ¼ cup fresh Mint
- ½ cup Baby Kale
- Heat the coconut oil over medium (~5) heat.
- Cut the rind off the butternut squash and discard it. De-seed and de-goo it, then cube it (I shoot for 1” cubes) and add it to the hot oil. Stir, cover and cook for about 3 minutes, or until the squash gives slightly to pressure.
- Next, mince the garlic and add it to the squash. Stir and cook until fragrant. While the garlic is cooking, make a slit down one side of each of the bird’s eye chili peppers, then add them to the squash as well. Stir to incorporate.
- Cut the steak into very thin slices against the grain. We like to shoot for 1/8” thick.
- Coat each side of the steaks with a thin dusting of our Paleo Adobo Seasoning. You may not need the full tablespoon, just lightly coat each side. Then add the meat to the squash and stir.
- While the meat is cooking, peel and slice the shallots. Then add the sliced shallots to the meat and squash and stir, cooking, for 1-2 minutes.
- In a bowl, combine the coconut aminos, red curry paste, chili oil, chicken stock and coconut vinegar. Stir until all ingredients are incorporated, then add the sauce to the meat and veggies. Stir, cooking, for another couple of minutes, until the sauce is set.
- Test the squash to see how soft it is. If this recipe was cooked properly, they will be al dente at this point. While the stir-fry is cooking, chop the Thai basil, mint, and baby kale into ribbons. Add them to the stir-fry and cook for another 1-2 minutes, or until the sauce consistency is achieved.
- This recipe can easily be made Vegan, just omit the steak and substitute the chicken stock with vegetable stock! Try adding peas!
Preparation time: 15 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 4
Looking for more Thai recipes? Try our Paleo Thai Green Curry!