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Thai Sweet Chili Beef and Broccoli Recipe

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4.1 from 28 reviews

  • Author: Sky
  • Total Time: 1 hour 5 minutes
  • Yield: Serves 4-6
  • Diet: Gluten Free

Description

This vibrant Thai Sweet Chili Beef and Broccoli recipe combines tender seared sirloin with crisp steamed broccoli, enveloped in a luscious sweet chili sauce. Served over fluffy long-grain rice and topped with caramelized red onions, this dish offers a perfect balance of savory, sweet, and spicy flavors that is quick to prepare and naturally gluten-free.

Ingredients

Rice

  • 1 1/2 cup long-grain white rice

Vegetables

  • 1 large or 2 small heads broccoli with stems removed
  • 1 small red onion, thinly sliced
  • 1 tablespoon butter, divided

Beef

  • 1 (16 oz) NY sirloin (or preferred) steak
  • Salt and pepper to taste

Sauce & Seasonings

  • 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)

Oils

  • 2 tablespoons peanut oil or canola oil, divided

Instructions

  1. Cook Rice: Prepare the long-grain white rice according to package directions until tender and fluffy. Set aside and keep warm.
  2. Season and Sear Steak: Season both sides of the sirloin steak generously with salt and pepper. Heat half the butter in a cast iron or stainless steel skillet over medium-high heat. Add the steak and cook for 3-5 minutes per side until it reaches an internal temperature of 145°F for medium rare to medium doneness, adding the remaining butter when flipping to enhance flavor.
  3. Rest and Slice Steak: Remove the steak from the pan and place it on a cutting board. Cover loosely with foil and let it rest for 10 minutes to retain juices. After resting, slice the steak into short strips.
  4. Steam Broccoli: Place broccoli florets in a steamer basket over boiling water. Steam for a few minutes until the broccoli turns bright green and is tender-crisp. Drain and set aside.
  5. Prepare Sauce and Combine: Using the same pan, add half of the remaining oil to the skillet along with garlic, fresh ginger, soy sauce, rice vinegar, and cornstarch. Heat over medium-high until the sauce begins to bubble slightly, then add the sliced steak and steamed broccoli. Stir in the Mae Ploy sweet chili sauce and Sriracha. Cook, stirring occasionally, until the sauce thickens, about 2-3 minutes. If the sauce becomes too thick, add 1-2 teaspoons of water to thin as needed.
  6. Caramelize Onions: Remove the beef and broccoli mixture from the pan and set aside. Add the remaining oil to the pan and cook the thinly sliced red onions over medium heat until they begin to caramelize and soften, approximately 8 minutes. Remove from heat when done.
  7. Assemble and Serve: In serving bowls, layer the cooked rice first, then spoon the sweet chili beef and broccoli mixture over the rice. Top with caramelized onions. Serve immediately for best flavor and texture.

Notes

  • For a spicier dish, increase the amount of Sriracha sauce or add fresh chili slices.
  • This recipe can be made with other steak cuts or even chicken if preferred.
  • Ensure to rest the steak after cooking to keep it juicy and tender.
  • Use gluten-free soy sauce to maintain the dish gluten-free.
  • Adjust the sweetness by varying the amount of sweet Thai chili sauce according to taste.
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai

Find it online: https://skysrecipes.com/thai-sweet-chili-beef-and-broccoli-recipe/