Thai Basil Steak & Broccoli Stir-Fry
460 cal · 34g protein · 44g carbs · 16g fat
Toddler tip: Set aside a portion before adding red pepper flakes; keep hers mild.
Low-carb fork: Serve over cauliflower rice instead of jasmine rice.
Ingredients
Thai Basil Steak & Broccoli
- 2 lbsbottom round steak, thinly sliced against the grain
- 5 tbspsoy sauce, divided (1 tbsp for the marinade, 4 tbsp for the sauce)
- 1 tbspcornstarch
- 3 tbspvegetable oil, divided
- 1 large headbroccoli, cut into florets
- 4 clovesgarlic, minced
- 1 tbspginger, grated
- 3 tbspoyster sauce
- 3 tbspwater or low-sodium broth
- 1 tbspbrown sugar
- ¼ tspred pepper flakes (optional, mild)
- 1 cupThai basil leaves (or regular basil)
Jasmine Rice
- 1.5 cupsjasmine rice
Instructions
1Start the jasmine rice per package directions.
2Toss the sliced steak with 1 tbsp soy sauce and the cornstarch; let sit 10 min.
3Heat 2 tbsp oil in a wok or large skillet over high heat. Sear the steak in 2 batches (don't crowd the pan), 1–2 min per side, until just browned; remove and set aside.
4Add the remaining 1 tbsp oil and stir-fry the broccoli 3–4 min until crisp-tender. Add garlic and ginger the last 30 sec.
5Return the steak to the pan. Add the remaining 4 tbsp soy sauce, 3 tbsp oyster sauce, 3 tbsp water, brown sugar, and red pepper flakes; toss 1–2 min until the sauce thickens slightly from the cornstarch coating and coats the steak and broccoli.
6Off heat, stir in the Thai basil until just wilted. Serve over jasmine rice.