Nutrition Facts
Servings: 4 ServingCalories:430kcalTotal Fat:32gSaturated Fat: 11gTotal Carbohydrate:10gDietary Fiber: 3gSugars: 3gProtein:26g
Keto Thai Basil Beef Stir-Fry with Green Beans & Eggplant
We all have those weeknights where we crave something bold, fast, and satisfying. That’s exactly where this Keto Thai Basil Beef Stir-Fry with Green Beans & Eggplant shines. We first whipped this up after a long day, digging through the fridge for ingredients that could come together in a single pan. The aroma of garlic and chili sizzling in oil, combined with tender beef and sweet Thai basil, brought everything together with the kind of depth and flavor that usually takes hours to build.
This dish has quickly become a favorite in our home for how easy it is to make and how satisfying it feels to eat. Eggplant and green beans are the perfect low-carb vegetables to soak up all the umami-rich juices from the beef and coconut aminos. The Thai basil adds that unmistakable fresh, slightly peppery punch that makes every bite memorable.
It’s the kind of meal that feels special enough for company but simple enough to whip up on a random Tuesday. And when served over riced cauliflower, it becomes a fully balanced keto bowl that hits every note—salty, savory, spicy, and just a touch sweet without any added sugar.
The best part? It’s all made in one skillet, which means fewer dishes and more time to sit down and actually enjoy dinner. Meals like this remind us that keto doesn’t have to mean boring or repetitive—it can be vibrant, colorful, and full of bold flavors inspired by global kitchens.
Description
This Keto Thai Basil Beef Stir-Fry features ground beef (or sliced flank steak), green beans, eggplant, garlic, chili, and Thai basil all cooked in one skillet with coconut aminos. Bursting with umami and heat, it’s a fast, flavorful, and low-carb meal that pairs perfectly with cauliflower rice. Approximately 430 calories per serving.
Ingredients
- 1 pound ground beef (or thinly sliced flank steak)
- 2 tablespoons coconut oil or avocado oil
- 1 medium eggplant, cubed
- 1 cup green beans, trimmed and halved
- 4 cloves garlic, minced
- 1 Thai 1–2 chilies, finely chopped (adjust to spice preference)
- 1/4 cup coconut aminos
- 1 tablespoon fish sauce (optional, for added depth)
- 1 tablespoon lime juice
- 1 teaspoon sesame oil (for finishing)
- 1 cup Thai basil leaves (loosely packed)
- Salt, to taste
- 2 cups cauliflower rice, sautéed or steamed
For the Stir-Fry:
For Serving (Optional):
Instructions
- Heat a large skillet or wok over medium-high heat and add the oil.
- Add the cubed eggplant and cook until browned and softened, about 5–7 minutes. Remove from the pan and set aside.
- In the same skillet, add the ground beef and cook until browned, breaking it up with a spatula as it cooks.
- Add the garlic and Thai chilies, and sauté until fragrant, about 1 minute.
- Return the eggplant to the pan along with the green beans. Stir to combine.
- Pour in the coconut aminos, fish sauce (if using), and lime juice. Stir-fry everything together for 3–4 minutes, until the green beans are crisp-tender.
- Turn off the heat and stir in the sesame oil and Thai basil.
- Serve hot, with cauliflower rice if desired.
Note
Substitutions & Variations
- Protein Options: Try ground turkey, sliced chicken thigh, or shrimp.
- No Thai Basil? Use regular basil and a pinch of mint.
- Vegetarian Version: Swap meat for sliced mushrooms or tempeh.
- Spicier: Add a drizzle of chili garlic sauce or top with sliced fresh chili.