When simmered, coconut milk thickens to a luxurious texture, which makes it a good choice for making gluten-free sauces that don’t rely on flour as a thickening agent. In this recipe, herbs and lime juice are added just before serving to bring the flavors to life. You can replace the tenderloin with more economical top sirloin if you like, but if you do so, slice the steak very thinly to offset its chewiness.
Thai-Style Beef and Broccoli Curry
3/4 lb. (375 g) broccoli, broken into 1 1/2-inch/4-cm florets
1 Tbs. vegetable oil
3/4 lb. (375 g) beef tenderloin, trimmed, cut across the grain into thin slices
Kosher salt and freshly ground pepper
2 large shallots, sliced
3 Tbs. peeled and minced fresh ginger
1 Tbs. Thai red curry paste
1 can (14 oz./ 440 g) coconut milk, well shaken
1 Tbs. brown sugar
1 Tbs. Asian fish sauce
Steamed rice for serving
1/2 cup (1/2 oz./15 g) fresh basil leaves, thinly slivered
Lime wedges for serving
In a microwave-safe bowl, place the broccoli and 2 Tbs. water. Cover and cook in the microwave on high until the broccoli is just crisp-tender, 3 to 4 minutes.
In large nonstick fry pan over medium-high heat, warm the oil. Sprinkle the beef slices lightly with salt and pepper. Cook the beef in batches (do not crowd the pan) until just brown, about 1 minute on each side. Transfer the meat to a plate. Add the shallots and ginger and sauté until fragrant, about 1 minute. Add the curry paste and stir for 2 minutes. Add the coconut milk, sugar and fish sauce and simmer until the sauce thickens, stirring up any browned bits on the pan bottom, about 2 minutes. Add the broccoli and beef and simmer until heated through.
Fluff the rice with a fork and then divide among 4 warmed bowls. Top with the beef-broccoli mixture. Sprinkle with basil and serve with lime wedges to squeeze over the top. Serves 4.
Find more quick, gluten-free dinner recipes in our book
Weeknight Gluten Free, by Kristine Kidd.