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

Dairy-Free, Gluten-Free

2 Servings, 810 Calories/Serving

20–35 Minutes

Steak and broccoli get 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
  • 10 ounces top sirloin steak strips
  • ¾ pound organic broccoli
  • Sun Basket coconut curry base (coconut milk - fresh ginger - fresh garlic - gluten-free tamari - fish sauce - Chinese chiles - ground turmeric)
  • 1 organic lime
  • 4 or 5 sprigs organic fresh Thai (or Italian) basil

Chef's Tip

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

Nutrition per serving

Calories: 810, Protein: 43g (86% DV), Fiber: 7g (28% DV), Total Fat: 37g (57% DV), Monounsaturated Fat: 17g, Polyunsaturated Fat: 5g, Saturated Fat: 12g (60% DV), Cholesterol: 105mg (35% DV), Sodium: 1690mg (70% DV), Carbohydrates: 76g (25% DV), Total Sugars: 7g, Added Sugars: 0g (0% DV).
Contains: Fish, Tree Nuts, Soybeans

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 1¼ cups [2¼ cups] 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 rest of the meal.


Prep and cook the steak

  • 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. Working in batches if needed, add the steak and cook, stirring occasionally, until browned and cooked through, 4 to 6 minutes for medium. Transfer the steak to a plate. Add more oil between batches if needed. Do not clean the pan.
While the steak cooks, prepare the broccoli.


Prep the broccoli; cook the curry

  • Cut the broccoli into 1-inch florets; trim off any coarse stems.
In the same pan used for the steak, warm 1 tablespoon oil over medium heat until hot but not smoking. Add the broccoli and 2 tablespoons [¼ cup] water, season with salt and pepper, and cook, scraping up any browned bits from the bottom of the pan, until the broccoli is crisp-tender, 2 to 3 minutes. Stir in the coconut curry base and cook until toasted and fragrant, about 1 minute.
Add the steak and any accumulated juices and simmer until heated through, about 1 minute. Remove from the heat and season to taste with salt and pepper.
While the curry cooks, prepare the garnishes.


Prep the garnishes

  • Cut the lime into wedges. [Cut 1 lime into wedges; save the remaining lime.]
  • Strip the basil leaves from the stems; coarsely chop the leaves.


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

Kids Can!

  • Rinse the rice.
  • Measure the water for the rice.
  • Strip the basil leaves.