Thai-Style Beef with Broccoli

3 tablespoons vegetable oil

1 medium shallot, chopped

1 teaspoon chili powder

2 tablespoons brown sugar

2 tablespoons fish sauce

2 tablespoons sweet soy sauce

1 tablespoon preserved soy beans (optional)

1 pound lean beef, cut into bite-sized pieces

2 cups water

½ of a 7–8-ounce package of rice sticks

1 cup broccoli pieces

Lime wedges (optional)

Hot sauce (optional)

  • Heat the vegetable oil in a wok over medium-high heat. Add the shallot and stir-fry until it begins to soften. Add the chili powder and continue to stir-fry until well combined.

  • Add the brown sugar, fish sauce, soy sauce, and soy beans; stir-fry for 30 seconds.

  • Add the beef and continue to stir-fry until the beef is almost done, approximately 2 minutes.

  • Stir in the water and bring it to a boil. Add the rice sticks, stirring until they start to cook. Reduce the heat to medium, cover, and let cook for 30 seconds. Stir and reduce the heat to medium-low, cover, and let cook for 3 minutes.

  • Add the broccoli pieces, cover, and cook for 1 minute. Remove the wok from the heat and adjust seasoning to taste.

  • Serve with wedges of lime and hot sauce passed separately at the table.

Serves 2–4

I enjoy traditional Chinese-style beef with broccoli, but I like the spiciness of this Thai version better. To make this a vegetarian dish, I omit the beef and use 3 cups of broccoli instead of only 1.

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