Are you craving bold, delicious Thai flavors? Look no further than this Thai sweet chili beef and broccoli recipe! Often, when it comes to Thai recipes, eating out or getting delivery is the only way to ensure that you’re getting the best flavor. But, with a simple trick, you can make a wonderful Thai sweet chili beef and broccoli dish right in your own kitchen.
Welcome O!’Chefs, to where the recipes are hot and the tips are fresh!
This recipe combines juicy steak, fresh broccoli, and sweet chili sauce to create a mouth-watering meal that will satisfy your cravings. The key to getting the most delicious Thai flavor at home is to get the sauce just right. The sauce part of this recipe calls for only a few ingredients and yet it comes out as a complex, bright, and tasty mixture.
Servings: 4-6
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Now, let’s begin O! Recipes Show and dive into the ingredients that make this recipe so special:
Ingredients:
- 1 1/2 cups long-grain white rice
- 1 large or 2 small heads broccoli with stems removed
- 1 tablespoon butter, divided
- 1 (16 oz) NY sirloin (or preferred) steak
- Salt and pepper to taste
- 1 tablespoon minced garlic
- 2 teaspoons minced, fresh ginger
- 2 teaspoons reduced-sodium soy sauce
- 2 teaspoons rice vinegar
- 1 1/2 teaspoons cornstarch
- 5 tablespoons Mae Ploy or other sweet Thai chili sauce
- 1/2 teaspoon Sriracha sauce or hot sauce (or more to taste)
- 2 tablespoons peanut oil or canola oil, divided
- 1 small red onion, thinly sliced
Time to get cooking! Follow these simple steps!
How to Make Thai Sweet Chili Beef and Broccoli:
- Cook the rice according to package directions and set aside.
- Cut the steak into short strips and season with salt and pepper.
- Heat half of the butter in a cast iron or stainless skillet over medium-high heat.
- Add the steak to the skillet and cook for 3-5 minutes on each side, until desired doneness is reached (adding remaining butter for second side). Cook until meat reaches an internal temperature of 145˚F.
- Remove the steak to a cutting board, cover with foil, and allow it to cool for 10 minutes before slicing.
- Set the broccoli in a steamer basket in a pot of boiling water. Cook for a few minutes or until florets turn bright green. Drain water and set aside.
- While the steak is cooling, add half of the oil to the skillet along with the minced garlic, minced ginger, soy sauce, rice vinegar, and cornstarch.
- Heat the mixture to medium-high heat, stirring occasionally until it begins to bubble.
- Add the cooked steak and broccoli to the skillet and stir in the sweet Thai chili sauce and Sriracha sauce.
- Cook until the sauce thickens. If the sauce seems too thick at any point, add a teaspoon or two of water to thin it out.
- Remove the beef, broccoli, and sauce and add the remaining oil to the skillet.
- Cook the sliced onion in the skillet until it begins to caramelize, about 8 minutes.
- Layer the rice, beef and broccoli, and onion in bowls over rice.
- Serve immediately.
Want to make this recipe even better? Check out these Tips:
O! Tips:
For a healthier version, swap the NY sirloin steak for leaner cuts such as flank or skirt steak.
To make the dish vegetarian, substitute the steak for firm tofu.
Add some chopped peanuts for an extra crunch and texture.
Make sure not to overcook the steak to keep it tender and juicy. Also make sure to let it rest for 10 minutes after cooking to ensure it’s tender and juicy.
To save time, you can use pre-made ginger paste instead of fresh ginger.
For a milder heat level, skip the Sriracha or hot sauce altogether.
You can extend this recipe to feed more people by using extra broccoli.
For a vegetarian version of this recipe, substitute the steak with your preferred protein substitute
For a milder version, leave out the Sriracha sauce or use less of it.
If you can’t find Mae Ploy sweet Thai chili sauce, you can use another brand, but the flavor may be slightly different.
Make sure to remove the stems from the broccoli before cooking.
To make the dish gluten-free, use a gluten-free soy sauce.
Nutrition Information:
This Thai Sweet Chili Beef and Broccoli recipe contains approximately 455 calories per serving. It’s also gluten-free, but contains soy.
And there you have it! This delicious Thai Sweet Chili Beef and Broccoli Recipe is perfect for Holidays. We hope you enjoyed cooking it as much as we enjoyed sharing it with you. Don’t forget to let us know how your dish turns out, and consider checking out some of our other O! Recipes for more culinary inspiration!
Categories:
Breakfast, Brunch, Lunch, Dinner, Appetizers, Desserts, Baking, Vegetarian, Vegan, Gluten-free, Low-carb, Keto, Paleo, Mediterranean, Asian, Mexican, Italian, American, BBQ, Holiday
Want to make this recipe even better? Check out these Tips:
FAQs:
- Can I use a different cut of beef for this recipe?
- Yes, you can use your preferred cut of beef, but sirloin steak works best for this recipe.
- Can I make this recipe ahead of time?
- While it’s best served fresh, you can prepare the sauce and cook the steak and broccoli ahead of time, then reheat and combine when ready to serve.
- Can I freeze the leftovers?
- Yes, you can freeze any leftovers for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat in a pan until hot.
- Can I substitute the sweet chili sauce with something else?
- While it won’t be the same flavor profile, you can use a sweet and sour sauce as a substitute.
- Is this recipe spicy?
- It can be spicy if you use the recommended amount of Sriracha or hot sauce. If you prefer a milder heat level, simply omit the hot sauce.
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