Thai Beef with Broccoli

By • December 2, 2016 0 Comments

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Author Notes: An easy flavorful weeknight meal! With coconut milk, red curry paste, shallots, brown sugar, fish sauce, broccoli and beef. Holly

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Serves 4

  • 12 ounces broccoli florets (1 1/2 inch florets) - one medium sized head of broccoli
  • 1 tablespoon safflower oil, or olive oil
  • 1 pound beef tenderloin trimmed of any fat (about 2 small filet steaks)
  • 1/2 teaspoon salt & pepper
  • 2 large shallots, thinly sliced
  • 3 tablespoons minced fresh ginger (or substitute with 3/4 teaspoon ground ginger)
  • 1 1/2 tablespoons Thai red curry paste
  • 14 ounces lite coconut milk, stirred thoroughly (one 13.5-oz can)
  • 1 tablespoon firmly packed brown sugar
  • 1 tablespoon Asian fish sauce
  • steamed Jasmine rice, for serving
  • 8 fresh basil leaves, chopped or torn
  • 4 lime wedges, for serving
  1. Steam broccoli on stove-top for approx 13-15 minutes. Avoid overcooking!
  2. While steaming broccoli, slice the shallots, and prepare the beef.
  3. Slice the filet against the grain, very thinly, to create delicate strips about 1/4 inch thick. Lay them flat on a cutting board, cover with plastic wrap, and gently flatten them with a meat tenderizer. (Be very careful when flattening the meat; I literally only pound each section of each piece one time. This ensures a wonderfully tender experience in every bite.) Season the beef slices with salt and pepper.
  4. Sauté the beef in oil in a large sauce pan for about 45 seconds per side. Then transfer to a plate while you continue to cook the rest of the beef in batches. Next add in shallots, sauté for 2-3 minutes, then add ginger for another minute.
  5. Stir in red curry paste and continue to cook for about one more minute. Add in fish sauce, brown sugar, 1/4 teaspoon salt and pepper, and coconut milk, and let it simmer until it thickens up - about 4-5 minutes.
  6. Add your beef and broccoli back into the pan to heat up and serve!

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