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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
ounces broccoli florets (1 1/2 inch florets) - one medium sized head of broccoli
tablespoon safflower oil, or olive oil
pound beef tenderloin trimmed of any fat (about 2 small filet steaks)
teaspoon salt & pepper
large shallots, thinly sliced
tablespoons minced fresh ginger (or substitute with 3/4 teaspoon ground ginger)
tablespoons Thai red curry paste
ounces lite coconut milk, stirred thoroughly (one 13.5-oz can)
tablespoon firmly packed brown sugar
tablespoon Asian fish sauce
steamed Jasmine rice, for serving
fresh basil leaves, chopped or torn
lime wedges, for serving
- Steam broccoli on stove-top for approx 13-15 minutes. Avoid overcooking!
- While steaming broccoli, slice the shallots, and prepare the beef.
- 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.
- 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.
- 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.
- Add your beef and broccoli back into the pan to heat up and serve!