Name: Thai Style Beef and Broccoli Stir-Fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: ¼ cup (50 mL) beef broth; 2 tbsp (30 mL) Thai fish sauce (or soy sauce); 2 tbsp (30 mL) cornstarch; 1 tsp (5 mL) finely grated lime rind; 1 tbsp (15 mL) fresh lime juice; 2 tsp (10 mL) granulated sugar; 2 tsp (10 mL) sesame oil; 1 lb (500 g) Beef Stir-Fry Strips or Grilling Steak cut into strips; 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

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.
10 Minutes

CategorySteakDifficultyBeginner

Yields1 Serving

Prep Time15 minsCook Time10 minsTotal Time25 mins

¼ cup (50 mL) beef broth

2 tbsp (30 mL) Thai fish sauce (or soy sauce)

2 tbsp (30 mL) cornstarch

1 tsp (5 mL) finely grated lime rind

1 tbsp (15 mL) fresh lime juice

2 tsp (10 mL) granulated sugar

2 tsp (10 mL) sesame oil

1 lb (500 g) Beef Stir-Fry Strips or Grilling Steak cut into strips

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

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.

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.

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.

Time-saver Tip: For time-efficiency, let the meat marinate while you prepare the vegetables.
Cook's Notes: Wear rubber or plastic gloves when preparing hot peppers, and wash your knife and cutting board in hot soapy water immediately afterward.
An excellent source of Iron (27% RDI) and Zinc (70% RDI).

Ingredients

¼ cup (50 mL) beef broth

2 tbsp (30 mL) Thai fish sauce (or soy sauce)

2 tbsp (30 mL) cornstarch

1 tsp (5 mL) finely grated lime rind

1 tbsp (15 mL) fresh lime juice

2 tsp (10 mL) granulated sugar

2 tsp (10 mL) sesame oil

1 lb (500 g) Beef Stir-Fry Strips or Grilling Steak cut into strips

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

Directions

Thai Style Beef and Broccoli Stir-Fry

Ingredients Directions

Thai Style Beef and Broccoli Stir-Fry

Ingredients

Directions

Notes

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