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

Gluten-Free, Dairy-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)
Sunbasket 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
  • Sunbasket 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

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.