Once you taste this stir-fry, you’ll understand how fast and easy it is to make authentic Thai food in your kitchen.
15 min
PREP TIME
20 min
COOK TIME
260
CALORIES
13
INGREDIENTS
Ingredients
Preparation
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Reviews
INGREDIENTS 6 SERVINGS
- 1 pound (500 gram) boneless beef sirloin or flank steak, cut into thin strips
- 3 cups (750 milliliter) broccoli florets and stems
- 1 cup (250 milliliter) diced onion
- 1/2 cup (125 milliliter) chopped shallots
- 1 tablespoon (15 milliliter) minced garlic
- 1 tablespoon (15 milliliter) minced ginger
- 1 cup (250 milliliter) Coconut Milk
- 1 cup (250 milliliter) Beef Cooking Stock or water
- 1 tablespoon (15 milliliter) Green Curry Paste
- 1 tablespoon (15 milliliter) Fish Sauce
- 1 tablespoon (15 milliliter) lime juice
- 1/2 cup (125 milliliter) julienned basil
- Jasmine Rice (thai kitch)
Preparation
- 1 In large skillet or wok, heat oil on high heat. Add beef; stir fry 1 to 2 minutes or until lightly browned. Remove beef; set aside. Add broccoli, onion, shallots, garlic, ginger and lemongrass; stir fry 3 minutes
- 2 Stir in coconut milk, stock, green curry paste, fish sauce and lime juice. Bring to boil. Reduce heat to low; simmer 8 to 10 minutes or until broccoli is tender-crisp. Return beef to skillet. Add basil; stir fry until heated through.
- 3 Serve with cooked Jasmine Rice.
NUTRITION INFORMATION
(per Serving)
Cinnamon-Braised Lamb Shanks with Mashed Plantains
![Cinnamon Braised Lamb Shanks with Mashed Plantains]( "Cinnamon Braised Lamb Shanks with Mashed Plantains")
Cinnamon-Braised Lamb Shanks with Mashed Plantains
