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Simple Thai Beef with Ginger Chilli & Broccoli (Essential Gluten-Free)

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  • Serves: 4
  • Prep Time: 20 mins
  • Ready in: 15-18 mins
  • Difficulty: Easy
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Simple Thai Beef with Ginger Chilli & Broccoli (Essential Gluten-Free)

Like a lot of Thai cooking, this recipe proves that simpler is often better. Mint and beef is not a usual combination, but is one that I think works really well. 


  • 250g broccoli, cut into small florets
  • 2 tablespoons oil (any type)
  • 450g rump steak, cut into 2cm strips, including fat
  • 3 cloves garlic, roughly crushed
  • 2 tablespoons nely chopped fresh ginger
  • 1 tablespoon roughly chopped red Jalapeno chilli
  • 4 tablespoons tamari
  • 2 teaspoons sesame oil
  • juice 1 large lime
  • salt
  • freshly ground black pepper
  • 200g flat rice noodles
  • 4 tablespoons chopped fresh mint
  • 4 lime wedges, to serve

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  • Place the noodles in a bowl, cover with boiling water and leave for 15 minutes to soften.
  • Add a little salt to a saucepan of cold water and bring to the boil. Once boiling, plunge in the broccoli, return to the boil and immediately strain o the water.
  • Heat a wok or large frying pan and add 1 tablespoon of the oil. Season half the steak well then fry in the hot oil. Cook just until the outside is seared (do not overcook) then spoon onto a plate.
  • Wipe the wok with a piece of kitchen paper and cook the remaining beef in the same way, then set aside too.
  • Add the garlic, ginger and chilli to the wok and cook for 1–2 minutes over a high heat.
  • Add the noodles and beef and stir well. Add the tamari, sesame oil, lime juice, salt and pepper and heat through – you want the steak to be still nice and pink.
  • Remove from the heat stir in the cooked broccoli and fresh mint, and spoon into deep bowls.
  • Serve with extra lime wedges.

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