Thai Beef With Broccoli Recipe

Name: Thai Beef With Broccoli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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
Saute 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, saute 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!

504

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Thai Beef With Broccoli falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Beef With Broccoli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions