Thai-Style Beef with Broccoli
- 3 tablespoons vegetable oil
- 1 medium shallot, chopped
- 1 teaspoon chili powder
- 2 tablespoons brown sugar
- 2 tablespoons fish sauce
- 2 tablespoons sweet soy sauce
- 1 tablespoon preserved soy beans (optional)
- 1 pound lean beef, cut into bite-sized pieces
- 2 cups water
- ½ of a 7–8-ounce package of rice sticks
- 1 cup broccoli pieces
- Lime wedges (optional)
- Hot sauce (optional)
Instructions:
To make this a vegetarian dish, you can omit the beef and use 3 cups of broccoli instead of only 1.
- Trim the chilies of their stems and shake out the seeds. Cut them into small pieces, cover them with warm water, and let them soak for 20 minutes to soften; drain.
- Using a food processor or mortar and pestle, grind (or process) the chilies and salt together until a thick paste is formed. Add the shrimp paste, shallot, and garlic. Process until well combined; set aside.
- Heat a wok or heavy-bottomed skillet over low heat. Add the vegetable oil and heat for 1 minute. Add the chili purée and cook for approximately 3 minutes or until the color of the paste deepens.
- Increase the heat to medium and add the pork; stir-fry for 1 minute. Add the tomatoes and continue to cook for 3 to 4 minutes, stirring frequently.
- Stir in the fish sauce and brown sugar; simmer for 2Â minutes. Adjust seasoning to taste.
- Serve this beef dish with sticky rice either warm or at room temperature.