Thai Beef & Vegetables

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One of the beauties of this recipe is that it works well with beef, chicken, pork and shrimp. You certainly can mix two or more of these popular proteins, though we tend to prefer dishes with a single focus. And you won’t even regret if you leave out the protein entirely. Here is our master recipe, from which so many quick and easy dinners for your busy family can flow.

3 tablespoons Dr. Foo’s Kitchen Thai Sweet Garlic & Ginger Sauce
1 tablespoon soy sauce
¼ cup dry sherry or rice wine
1 tablespoon vegetable oil
1 pound beef round, thinly sliced
1 cup broccoli florets
1 red bell pepper, thinly sliced
1 small onion, sliced
1 green onion, cut in sections
1 lime
Cooked jasmine rice

In a bowl, combine the Dr. Foo’s sauce with soy and sherry. Heat a wok or nonstick skillet until it’s very hot, then add the oil followed quickly by the slices of beef. Stir quickly just until cooked but before they become tough, about 2 minutes, then transfer from the now-hot oil to another bowl. Stir-fry the broccoli, red pepper, onion and green onion until crisp-tender, being careful not to overcook. Return the beef to the wok. Pour the sauce over the mixture and toss briefly. Squeeze the lime and toss again. Leave on heat only until the sauce begins to bubble, then spoon over jasmine rice. Serves 4-6.

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