Stir-fry

Stir-Fried Thai-Style Beef and Broccoli

15 min prep

15 min marinating

10 min cooking

Serves 4

Difficulty 1/5

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. For time-efficiency, let the meat marinate while you prepare the vegetables. Handy tip: wear rubber or plastic gloves when preparing hot peppers, and wash your knife and cutting board in hot soapy water immediately afterward. Serve the stir-fry over Thai rice noodles or steamed jasmine rice.

Ingredients

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Directions

1. Combine beef broth, cornstarch, fish sauce, lime zest and juice, sugar and sesame oil in large sealable freezer bag. Add beef strips, massaging marinade into beef; seal and refrigerate for 15 to 30 minutes. 2. Drain meat through colander set over bowl, reserving marinade. Cook beef strips over medium heat in hot, lightly oiled nonstick skillet for about 1 minute per side or until browned but still pink inside. Transfer meat to clean bowl. 3. Add broccoli to skillet and stir-fry over medium-high heat 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 with accumulated juices and reserved marinade to skillet. 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.