Written by This recipe for Thai Sliced Beef was inspired when we made an improvisation of Matt and Stacy’s Turkey Thai Basil from their newest cookbook Real Life Paleo. We came up with it while planning to take dinner with us to their house one night last week for dinner, squats, and hottubbing under the stars. The turkey in Turkey Thai Basil recipe is designed for leftover turkey (or other meat), but we wanted to give our beef some seasoning that would compliment their recipe.
The experiment worked so well that we decided to make it again, on it’s own, and share it with you! Serve it over sautéed veggies of your choice, put in a lettuce wrap, or mix it up with Matt and Stacy’s recipe alongside Russ’ Japchae—that’s what Matt and Stacy did and they said it was awesome. Whatever you choose to do with it, we hope you enjoy our Thai Sliced Beef!
Ingredients
4 lb whole beef chuck roast
1/2 C thai basil leaves
1/2 C cilantro
2 Tbsp chili paste
2 Tbsp coconut aminos
3 Tbsp fish sauce
8 cloves garlic
3/4 C avocado oil
zest of half a lemon
zest of half a lime
1 Tbsp avocado oil
Method
Thinly slice your beef chuck roast using a meat slicer like the Chefs Choice Premium Electric Food Slicer or an extra sharp knife. We sliced the beef on setting 5, although you could go as thin as 2 or 3.
Put the basil, cilantro, chili paste, coconut amino, fish sauce, and garlic into a small food processor, Ninja, or blender. Pulse until everything is well minced and mixed.
Add the oil and zests to the mixture. Pulse a few more times to mix, but beware extended blending as the mixture may emulsify (not a big issue, just looks gross).
Pour mixture over beef and toss. Allow it to marinate at least four hours, preferably overnight.
Heat oil over medium-high heat. Add beef slices in batches, allowing to cook on each side for 2-3 minutes.
When beef is done, place in a large serving dish to serve family style or plate it on top of sautéed or roasted veggies.
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Thai Sliced Beef
Ingredients
4 lb whole beef chuck roast
1/2 C thai basil leaves
1/2 C cilantro
2 Tbsp chili paste
2 Tbsp coconut aminos
3 Tbsp fish sauce
8 cloves garlic
3/4 C avocado oil
zest of half a lemon
zest of half a lime
1 Tbsp avocado oil
Method
1. Thinly slice your beef chuck roast using a meat slicer like the Chefs Choice Premium Electric Food Slicer or an extra sharp knife. We sliced the beef on setting 5, although you could go as thin as 2 or 3.
2. Put the basil, cilantro, chili paste, coconut amino, fish sauce, and garlic into a small food processor, Ninja, or blender. Pulse until everything is well minced and mixed.
3. Add the oil and zests to the mixture. Pulse a few more times to mix, but beware extended blending as the mixture may emulsify (not a big issue, just looks gross).
4. Pour mixture over beef and toss. Allow it to marinate at least four hours, preferably overnight.
5. Heat oil over medium-high heat. Add beef slices in batches, allowing to cook on each side for 2-3 minutes.
6. When beef is done, place in a large serving dish to serve family style or plate it on top of sautéed or roasted veggies.
that paleo couple 