Spicy Thai-style beef with broccoli and basmati rice
Gluten-Free, Dairy-Free, Soy-Free, Spicy
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.
- 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
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.
Cook the rice
- Rinse the rice.
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.
Cook the curry
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.
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.