Have you ever looked in your refrigerator and then at a recipe, and tried to figure out whether you had the right ingredients to make it? That happened to me. I had beef, carrots, broccoli, shallots, and ginger and wanted to use them up. So I consulted my Fresh Thai Cookbook, written by Oi Cheepchaiissara, to see what was possible. I found myself flipping back and forth between a beef and vegetables recipe. It seemed to me that I could use the sauce from the Stir-Fried Mixed Vegetable recipe, with elements from the Beef with Bell Peppers recipe.
I used the sauce from the vegetable recipe (I doubled it, but I don't think that was necessary, so I cite the original amounts below), and the beef portion, with the substitution of broccoli, carrots, and ginger for the bell peppers.
The dish, which I served over jasmine rice, came out quite well. It was quick and easy, with very little prep time necessary. I squeezed fresh lime juice over it, which gave it a nice tang. I'll definitely make it again.
Thai Beef with Broccoli and Carrots
1.5 tablespoons vegetable oil
3 garlic cloves, finely chopped
1 cm piece of fresh ginger, chopped
1 small onion or shallot, sliced
9 oz. tender steak rump or fillet, thinly sliced
1/4 cup vegetable stock
1 tablespoon light soy sauce
2 tablespoons oyster sauce
1. Heat the oil in a non-stick wok or skillet and stir-fry the garlic and ginger over medium heat until lightly browned.
2. Add the beef and stir-fry for 3-4 minutes.
3. Mix the stock, soy sauce and oyster sauce in a cup.
4. Add the liquid, broccoli, carrots, and onions. Sir fry for another 2-3 minutes.