Thai Style Beef & Broccoli Stir-Fry

Vary the vegetables in this colourful beef stir-fry recipe according to your family’s tastes; snow peas, sweet peppers and bean sprouts are all good additions. If you can’t find Stir-fry Beef Strips just ask the meat counter staff to cut any Beef Grilling Steak into strips for you to make this tasty Thai Style Beef & Broccoli Stir-Fry.

Thai Style Beef & Broccoli Stir-Fry

What You Need:

1 lb (500 g) Beef Stir-Fry Strips or Grilling Steak cut into strips
¼ cup (50 mL) Beef broth
2 tbsp (30 mL) EACH Thai fish sauce (or soy sauce) and cornstarch
1 tsp (5 mL) Finely grated lime rind
1 tbsp (15 mL) Fresh lime juice
2 tsp (10 mL) EACH granulated sugar and sesame oil
3 cup (750 mL) Small broccoli florets
14 oz (398 mL) can baby corn, drained and cut cobs in half
3 Cloves garlic, minced
2 tsp (10 mL) Minced ginger root
1 tsp (5 mL) Minced seeded hot chili pepper
1 ½ cup (375 mL) Grape tomatoes, halved
⅓ cup (75 mL) Slivered fresh basil leaves

Instructions:

  1. Combine beef broth, fish sauce, cornstarch, lime rind and juice, sugar and sesame oil in large sealable freezer bag. Add beef strips; seal bag, squeezing gently to massage marinade into beef. Refrigerate for up to 30 minutes.

  2. Drain meat through colander set over bowl, reserving marinade. Stir-fry beef strips using medium-high heat in hot lightly oiled nonstick skillet for 2 minutes or until browned but still pink inside. Transfer meat to clean bowl.

  3. Stir-Fry broccoli in the same skillet for 3 to 5 minutes or until almost tender-crisp. Add baby corn, garlic, ginger and hot pepper; stir-fry for 30 seconds or until corn is starting to brown. Return beef to skillet along with any juices in bowl and reserved marinade. Bring to boil; cook, stirring, for 1 to 2 minutes or until sauce is bubbly and thickened. Stir in tomatoes and heat through. Remove from heat; stir in basil. Serve stir-fry over steamed jasmine rice or Thai rice noodles.

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