Thai Beef with Broccoli

By TasteAndSee

Thai Beef with Broccoli - an easy flavorful weeknight meal! With coconut milk, red curry paste, shallots, brown sugar, fish sauce, broccoli and beef.

Ingredients

• 12ounces12 ounces broccoli florets (1 1/2-inch florets), from one medium-sized head of broccoli
• 2large2 large shallots
• 1pound1 pound beef tenderloin trimmed of any fat
• 1/2teaspoon1/2 teaspoon each salt and pepper, divided
• 1tablespoon1 tablespoon safflower oil or olive oil
• 3tablespoons3 tablespoons fresh ginger, minced (or substitute 3/4 teaspoon ground ginger)
• 1 1/2tablespoons1 1/2 tablespoons Thai red curry paste
• 1tablespoon1 tablespoon Asian fish sauce
• 1tablespoon1 tablespoon brown sugar, firmly packed
• 1(13.5-ounce) can1 (13.5-ounce) can lite coconut milk, stirred thoroughly
• Steamed Jasmine rice, for serving
• 88 fresh basil leaves, chopped or torn
• 44 lime wedges, for serving

Details

Servings 4
Preparation time 15mins
Cooking time 30mins
Adapted from tasteandsee.com

Preparation

Step 1

Steam broccoli on stove-top for approximately 13 to 15 minutes. Avoid overcooking!

While steaming broccoli, thinly slice the shallots; set aside.

Slice the beef against the grain, very thinly, to create delicate strips about 1/4 inch thick. Lay the beef strips flat on a cutting board, cover with plastic wrap, and gently flatten with a meat tenderizer. (Be very careful when flattening the meat; I pound each section of each piece just one time. This ensures a wonderfully tender experience in every bite.) Season beef slices with 1/4 teaspoon each salt and pepper.

Sauté beef in oil in a large saucepan 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 to 3 minutes, then add ginger and sauté for another minute.

Stir in red curry paste and continue to cook about 1 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, 4 to 5 minutes.

Add beef and broccoli back into the pan to heat up and serve with Jasmine rice, basil leaves and live wedges.