|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||25%|
|Saturated Fat 4g||22%|
|Total Carbohydrate 42g||15%|
|Dietary Fiber 6g||20%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This Thai beef and broccoli stir-fry is even more delicious than the Chinese version, with more depth of flavor and slightly more spice (this can be adjusted according to your liking).
The beef is cut thinly and stir-fried quickly and easily together with broccoli, red pepper, and a delicious stir-fry sauce. The broccoli really works in this dish, as it fully absorbs the sauce and provides that nice added bit of crunch.
Serve with plain steamed jasmine rice for an easy Asian comfort-food dish your family will love.
- 1/2 - 1 pound beef steak or other cuts
- 2 - 3 tablespoons vegetable oil
- 1 shallot or 1/4 cup purple onion (finely chopped)
- 3 - 4 cloves garlic (finely chopped)
- 2 pieces ginger (thumb-sized and thinly sliced into matchstick-like pieces)
- 3 tablespoons sherry, cooking sherry, or red wine
- 1 medium head broccoli (cut into bite-size florets)
- 1 red pepper (sliced into thin strips)
- 1 teaspoon cornstarch (dissolved in 3 tablespoons cool water)
- 1 teaspoon sesame oil
- For the Marinade:
- 3 tablespoons soy sauce
- 1 teaspoon brown sugar
- 1 teaspoon cornstarch
- For the Stir-Fry Sauce:
- 1/2 cup chicken stock
- 3 tablespoons oyster-flavored sauce
- 1 tablespoon fish sauce
- 1 - 2 teaspoons brown sugar to taste
- 1 - 2 red chilies (minced) or 1/2 - 3/4 teaspoons dried chili (crushed) to taste
Cut steak on the bias (on an angle) into thin 2 - 3 inch-long strips and place in a bowl.
Make the marinade by combining soy sauce, 2 teaspoons brown sugar, and 1 teaspoon cornstarch, stirring well to dissolve the sugar.
Pour this over the beef and toss. Set aside.
Make the stir-fry sauce by combining in a cup or small bowl 1/2 cup stock, oyster sauce, fish sauce, 1 - 2 teaspoons brown sugar, and chilies, stirring well to dissolve the sugar. Set aside.
Heat a wok or large frying pan over medium-high heat. Add vegetable oil and swirl around, then add the shallot/onion, garlic, and ginger. Stir-fry 1 minute to release the fragrance.
Add the beef together with its marinade. Stir-fry until browned, 4 to 5 minutes. Add the sherry as you stir-fry to keep pan moist.
Add broccoli and red pepper plus stir-fry sauce. Reduce heat to medium and simmer 5 minutes, stirring occasionally, until vegetables have softened but still retain some crunch.
Stir together the cornstarch and water mixture. Push ingredients aside in the wok to reveal the stir-fry sauce. Add the cornstarch-water mixture and stir to thicken the sauce. Then stir-fry everything together.
Switch off heat and drizzle over the sesame oil. Taste test the dish. If not salty or flavorful enough, add more fish sauce until desired taste is achieved. If too salty for your taste, add a squeeze of lime or lemon juice. If not sweet enough, add a little more sugar. Add more chili for more heat.
Serve with plenty of Thai jasmine rice. Thai chili sauce also can be served on the side for those who like it extra spicy.