Thai Beef Broccoli Stir Fry Food

THAI BEEF STIR-FRY

Steps:

• In a small bowl, combine the first 8 ingredients until smooth; set aside. In a large cast-iron skillet or wok, stir-fry beef in 3 tablespoons oil until meat is no longer pink. Remove and keep warm., In the same skillet, stir-fry broccoli, cauliflower and carrots in remaining oil for 5 minutes. Add mushrooms; stir-fry until the vegetables are crisp-tender, 3-5 minutes., Stir broth mixture and add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; add beef and peanut butter. Cook and stir over medium heat until peanut butter is blended. Serve with spaghetti. Sprinkle with peanuts. Freeze option: Do not cook spaghetti. Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Cook spaghetti according to package directions. Place beef mixture in a large skillet and heat through, stirring occasionally; add a little broth if necessary. Serve with spaghetti and sprinkle with peanuts.

THAI BEEF & BROCCOLI STIR-FRY

Steps:

• Cut steak on the bias (on an angle) into thin 2-3 inch long strips and place in a bowl. Combine marinade ingredients in a cup, stirring well to dissolve the cornstarch. Pour this over the beef and toss. Set aside.
• In a cup or small bowl, combine the stir-fry sauce ingredients together, stirring well to dissolve the sugar. Set aside.
• Heat a wok or large frying pan over medium-high heat. Add oil and swirl around, then add the shallot/onion, garlic, and ginger. Stir-fry 1 minute to release the fragrance.
• Add the beef together with its marinade. Stir-fry until browned, 4-5 minutes. Add the sherry as you stir-fry to keep pan moist.
• Add broccoli and red pepper plus stir-fry sauce. Reduce heat to medium and simmer 5 minutes, stirring occasionally, until vegetables have softened but still retain some crunch.
• Stir together the cornstarch and water mixture. Push ingredients aside in the wok to reveal the stir-fry sauce. Add the cornstarch-water mixture and stir to thicken the sauce. Then stir-fry everything together.
• Switch off heat and drizzle over the sesame oil. Taste-test the dish. If not salty or flavorful enough, add more fish sauce until desired taste is achieved. If too salty for your taste, add a squeeze of lime or lemon juice. If not sweet enough, add a little more sugar. Add more chili for more heat. Serve with plenty of Thai jasmine rice. Thai chili sauce can also be served on the side for those who like it extra spicy. ENJOY!