Thai Beef Stir Fry with Shaved Broccoli “Noodles” is an easy, one-pan recipe that takes less than 30 minutes to prepare!
If Thai food conjures up a fun night out on the town, then you’re in for a treat! You can make this recipe in less time than it takes to drive and order a meal at a restaurant. You’ll be able to control the quality of the ingredients too.
Lean beef strips cook quickly in an amazing sauce that flavors everything you put it on, including ribbons made by shaving broccoli! It’s a new trend at our house since making Broccoli Stalk Salad.
If you’re a fan of our popular Sesame Beef Stir Fry in Soy Ginger Sauce, then definitely try this one too! It uses the same method, but has an exotic Thai-inspired flavor profile.
Thai Beef Stir Fry Sauce
The Thai beef sauce can be prepared ahead of time. It’s a simple combination of soy sauce, canola oil, brown sugar and coriander. Use coconut aminos in place of soy sauce to make this recipe soy and gluten-free.
If you like cilantro, then you’ll probably enjoy coriander because it’s the dried seeds of cilantro. As my dedicated readers know, cilantro is an optional ingredient on just about any recipe, including this one. 🙂
Shaved Broccoli Stalk Ribbons
Move over broccoli florets! Well, not really. Make a traditional broccoli recipe one night, such as Roasted Broccoli with Sesame Dressing. Save the stems!
The next night scrape the tender insides of the long stalks into “ribbons” or noodles.
To prepare the shaved broccoli, cut the florets off the stalks. Cut each the stalks into quarters. Use a vegetable peeler to make long ribbons, stopping before your reach the tough outer layer.
Shaved broccoli has a mild, delicate “broccoli” taste that is really, really tasty.
Or, maybe it’s because noodles are fun. Whatever the reason, I will never waste another broccoli stem again!
Actual cook time is literally 5 minutes. Brown the beef, add the sauce and broccoli ribbons to the pan, stir and you’re done. Serve it over rice or salad greens.
How to Freeze Thai Beef Stir Fry
This Thai Beef Stir Fry Recipe was offered at our Make Ahead Meal Assembly Kitchen, which means it’s definitely freezable. The method is slightly different, but the dish has the same amazing taste.
Make shaved broccoli or another fresh vegetable on serving day.
To make the freezer version, mix sesame oil, soy sauce, canola oil, brown sugar and coriander together and pour the sauce into a gallon size freezer bag. Add uncooked beef strips to the bag and turn to coat.
Seal the bag tightly, removing excess air. Label it.
When you are ready to enjoy this recipe, defrost the bag in the refrigerator overnight. Remove the beef strips to a large skillet and cook them for 2-3 minutes on each side.
Important note: Discard excess marinade. It can’t be used unless it is cooked to a rolling boil!
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Thai Beef Stir Fry with Shaved Broccoli Ribbons
- Stems from two heads of broccoli to yield about 2 cups of ribbons
- 1/2 cup soy sauce low salt or coconut aminos
- 2 Tablespoons canola oil
- 1 teaspoon ground coriander
- 1 Tablespoon brown sugar or substitute to equal this amount
- 1 Tablespoon sesame oil
- 1 pound beef such as top round, cut into thin strips
- 1/4 cup cilantro chopped
- Cut broccoli stems into quarters.
- Lay stems on a cutting board with the smooth side up and use a vegetable peeler to make "ribbons" stopping before you get to the tough outer layer.
- Combine soy sauce, canola oil, coriander and brown sugar in a small bowl and set aside.
- Heat sesame oil in skillet over medium-high heat.
- Add beef to a large skillet and cook for about 3 minutes or until browned and just cooked through.
- Add broccoli stalk ribbons and sauce to skillet, stir to coat beef with sauce.
- Cook over medium high heat for about 2 minutes more.
- Top with cilantro. Enjoy!
*Meat can usually be found already cut in stir-fry strips. If cutting your own strips, then place meat in the freezer for about 30 minutes before cutting to make the job easier.
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