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
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.