Thai Beef With Broccoli

• Gluten free

• Meat

  • 1 lb Beef tenderloin trimmed of, fat

• Produce

  • 8 Basil, fresh leaves
  • 12 oz Broccoli florets
  • 3 tbsp Ginger, fresh
  • 4 Lime, wedges
  • 2 Shallots, large

• Canned Goods

  • 14 oz Coconut milk, lite
  • 1 1/2 tbsp Thai red curry paste

• Condiments

  • 1 tbsp Fish sauce, Asian

• Pasta & Grains

  • 1 Jasmine rice

• Baking & Spices

  • 1 tbsp Brown sugar, firmly packed
  • 1/2 tsp Salt and pepper

• Oils & Vinegars

  • 1 tbsp Safflower oil

Found on tasteandsee.com

Description

Directions

• Steam broccoli on stove-top for approx 13-15 minutes. Avoid overcooking!
• While steaming broccoli, slice the shallots, and prepare the beef.
• Slice the filet against the grain, very thinly, to create delicate strips about 1/4 inch thick. Lay them flat on a cutting board, cover with plastic wrap, and gently flatten them with a meat tenderizer.  (Be very careful when flattening the meat; I literally only pound each section of each piece one time.  This ensures a wonderfully tender experience in every bite.)  Season the beef slices with salt and pepper.
• Sauté the beef in oil in a large sauce pan for about 45 seconds per side. Then transfer to a plate while you continue to cook the rest of the beef in batches. Next add in shallots, sauté for 2-3 minutes, then add ginger for another minute.
• Stir in red curry paste and continue to cook for about one more minute. Add in fish sauce, brown sugar, 1/4 teaspoon salt and pepper, and coconut milk, and let it simmer until it thickens up - about 4-5 minutes.
• Add your beef and broccoli back into the pan to heat up and serve!

Nutrition