EXPLORE:

Williams Sonoma

Spicy Thai-style beef with broccoli and basmati rice

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

2 Servings, 630 Calories/Serving

30 – 40 Minutes

From the test kitchen of our partner Williams-Sonoma comes this smart take on one of our takeout favorites. Steak and broccoli both get the authentic Thai treatment, but with quick and easy ingredients. Dinner will be on the table in less time than it takes to get delivery.

Get Recipes Delivered

Ingredients

  • ¾ cup basmati rice
  • ½ pound broccoli
  • 1 to 2 shallots
  • Fresh ginger
  • Fresh basil
  • 1 lime
  • 10 ounces top sirloin steak strips
  • 2 teaspoons Thai red curry paste (dried red chiles - fresh garlic - lemongrass - salt - shallot - galangal - shrimp paste - kaffir lime zest - black pepper)
  • 6 ounces coconut milk
  • ½ tablespoon fish sauce
  • 1 teaspoon brown sugar

Instructions

1

Cook the rice

  • In a strainer, rinse the rice under cold water.
In a small pot, combine the rice and 1½ cups water and season with salt. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and water is absorbed, 16 to 18 minutes. Fluff with a fork, cover partially, and keep warm.
While the rice cooks, prepare the vegetables.

2

Prep the vegetables

  • Cut the broccoli into 1-inch florets.
  • Peel and thinly slice the shallot.
  • Grate or peel and finely chop enough ginger to measure 1½ tablespoons.
  • Cut the lime into wedges.

3

Cook the beef

  • Pat the steak strips dry with a paper towel; season generously with salt and pepper.
In a pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the steak strips and cook until well-browned and cooked through, 3 to 4 minutes. Transfer to a plate to rest; do not clean out the pan.

4

Cook the curry

To the same pan used for the steak, over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the shallot 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 for 1 minute longer.
Add the broccoli and 3 tablespoons water and cook until the florets are just tender, 2 to 3 minutes. Add the coconut milk, fish sauce, and brown sugar. Bring to a boil, reduce to a simmer, and cook, stirring to dissolve the sugar, until the sauce thickens, 2 to 3 minutes. Return the beef to the sauce and simmer until heated through, about 1 minute. Season to taste with salt. Meanwhile:
  • Strip the basil leaves from the stems; coarsely chop the leaves.

5

Serve

Transfer the rice to individual plates. Top with the beef and broccoli. Sprinkle with the basil and serve with the lime wedges on the side.

Nutrition per serving: Calories: 630, Protein: 37 g, Total Fat: 23 g, Monounsaturated Fat: 11 g, Polyunsaturated Fat: 4 g, Saturated Fat: 6 g, Cholesterol: 75 mg, Carbohydrates 73 g, Fiber: 6 g, Added Sugar (Brown Sugar): 2 g, Sodium: 480 mg

Contains: fish, shellfish

Similar Recipes

Baked salmon with bok choy and snow pea-radish slaw
Paleo, Gluten Free, Dairy-Free
Avgolemono chicken soup with lemon, egg, and cauliflower “rice”
Paleo, Gluten Free, Dairy-Free
Baked pasta with butternut squash and Green Goddess salad
Gluten Free, Vegetarian, Soy-Free