Thai Beef with Broccoli

Ingredients

12 ounces broccoli florets (1 1/2 inch florets) one medium-sized head of broccoli

1 tablespoon safflower oil or olive oil

1 pound beef tenderloin trimmed of any fat (about 2 small filet steaks)

1/2 teaspoon salt and pepper

2 large shallots, thinly sliced

3 tablespoons minced fresh ginger (or substitute with 3/4 teaspoon ground ginger)

1 1/2 tablespoons Thai red curry paste

14 ounces lite coconut milk, stirred thoroughly (one 13.5-oz/430ml can)

1 tablespoon firmly packed brown sugar

1 tablespoon Asian fish sauce

steamed Jasmine rice, for serving

8 fresh basil leaves, chopped or torn

4 lime wedges, for serving

Preparation

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!

Recipe Notes: If sauce thickens too much add a tablespoon or two of water to thin it out.