Spicy Thai-style beef with broccoli and basmati rice

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Williams Sonoma

Spicy Thai-style beef with broccoli and basmati rice

Spicy, Soy-Free, Gluten-Free, Dairy-Free

2 Servings, 790 Calories/Serving

30 – 40 Minutes

Steak and broccoli get the authentic Thai treatment in a healthier version of this take-out favorite, which takes less time than it might for delivery to arrive.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¾ cup basmati rice
  • 1 or 2 shallots
  • 1-inch piece fresh ginger
  • ¾ pound broccoli
  • 1 lime
  • 2 or 3 sprigs fresh basil
  • 10 ounces top sirloin steak strips
  • 2 teaspoons Thai red curry paste
  • ¾ cup coconut milk
  • 1½ teaspoons fish sauce
  • 1 teaspoon brown sugar

Chef's Tip

To get a nice brown sear on the steak strips, dry the meat as thoroughly as possible and give the pan plenty of time to heat before you start cooking.

Nutrition per serving

Calories: 790, Protein: 40g (80% DV), Fiber: 6g (24% DV), Total Fat: 37g (57% DV), Monounsaturated Fat: 17g, Polyunsaturated Fat: 4.5g, Saturated Fat: 12g (60% DV), Cholesterol: 105mg (35% DV), Sodium: 740mg (31% DV), Carbohydrates: 74g (25% DV), Total Sugars: 10g, Added Sugars: (Brown Sugar): 2g (4% DV).

Sodium does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the rice

  • Rinse the rice.
In a small sauce pot, combine the rice and 1 cup plus 2 tablespoons water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the vegetables and garnishes.


Prep the vegetables and the garnishes

  • Peel and thinly slice the shallots.
  • Grate or peel and finely chop enough ginger to measure 1½ teaspoons.
  • Cut the broccoli into 1-inch florets; trim off any coarse stems.
  • Cut the lime into wedges.
  • Strip the basil leaves from the stems; coarsely chop the leaves.


Prep and cook the beef

  • Cut a small corner from the steak packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season generously with salt and pepper.
In a wok or large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the steak and cook, stirring occasionally, until browned and cooked through, 4 to 6 minutes for medium. Transfer the steak to a plate. Do not clean the pan.


Cook the curry

In the same pan used for the steak, warm 1 tablespoon oil over medium heat until hot but not smoking. Stir in the shallots and ginger and cook, scraping up any browned bits from the bottom of the pan, until fragrant, about 1 minute. Stir in the curry paste and cook until fragrant, about 1 minute.
Add the broccoli and 3 tablespoons water and cook, stirring occasionally, until just tender, 2 to 3 minutes. Add the coconut milk, fish sauce, and brown sugar and bring to a boil. Reduce to a simmer and cook, stirring to dissolve the sugar, until the sauce thickens, 2 to 3 minutes. Stir in the beef and simmer until heated through, about 1 minute. Season to taste with salt.



Transfer the rice to individual bowls and top with the beef and broccoli curry. Garnish with the basil and serve the lime wedges on the side.

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