Thai Kitchen Recipes

Ingredients:

2 tablespoons vegetable oil

1 pound boneless beef sirloin or flank steak, cut into thin strips

3 cups broccoli florets and stems

1 cup diced onion

1/2 cup chopped shallots

1 tablespoon minced garlic

1 tablespoon minced ginger

1/2 tablespoon minced fresh lemongrass (optional)

1 cup Thai Kitchen® Coconut Milk

1 cup beef stock* or water

1 tablespoon Thai Kitchen® Green Curry Paste

1 tablespoon Thai Kitchen® Premium Fish Sauce

1 tablespoon lime juice

1/2 cup julienned basil

Cooked Thai Kitchen® Jasmine Rice

Directions:

HEAT oil in large skillet or wok on high heat. Add beef; stir fry 1 to 2 minutes or until lightly browned. Remove beef; set aside. Add broccoli, onion, shallots, garlic, ginger and lemongrass; stir fry 3 minutes.

STIR in coconut milk, stock, green curry paste, fish sauce and lime juice. Bring to boil. Reduce heat to low; simmer 8 to 10 minutes or until broccoli is tender-crisp. Return beef to skillet. Add basil; stir fry until heated through.

SERVE with cooked Jasmine Rice.

*Note: If you are gluten-intolerant, check the label to make sure your stock is gluten-free or use water.