Easy Thai Coconut Beef & Broccoli Stir‑Fry over Cauliflower Rice
This Thai coconut beef dish bursts with zingy lemongrass and honeyed coconut milk, marrying savory beef with crisp broccoli for a protein-packed feast. Pair it with fluffy cauliflower rice for a low-carb, quick fix that takes less than 30 minutes from prep to plate. Whether you're a busy weeknight dinner hunter or a culinary adventure seeker, this recipe delivers flavor, health, and convenience in one bowl.
Ingredients
- 4 tbsp coconut oil
- 1 lb lean ground beef (or diced beef steak)
- 1 tbsp fresh grated ginger
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 head broccoli, cut into florets
- 1 medium carrot, julienned
- 1/2 cup coconut milk
- 2 tbsp brown sugar
- 1 tbsp fish sauce
- 2 tbsp soy sauce
- 1 tsp lime zest
- 1 tbsp fresh lime juice
- 1 tsp chili flakes (optional)
- Fresh cilantro, chopped (for garnish)
- Salt & pepper, to taste
Instructions
- 1. Heat 2 tbsp coconut oil in a large skillet over medium-high heat.
- 2. Add ground beef, season with salt & pepper, cook until browned, breaking apart, 4-5 min. Transfer to plate, set aside.
- 3. In same skillet, add remaining 2 tbsp oil. Add ginger, garlic, and bell pepper; sauté 2 min.
- 4. Toss in broccoli and carrot, stir‑fry 3-4 min until tender‑crisp.
- 5. Return beef to skillet; mix.
- 6. Pour coconut milk, add brown sugar, fish sauce, soy sauce, lime zest, lime juice, and chili flakes. Stir until sauce thickens, about 3 min.
- 7. Toss everything to coat, taste adjust seasoning.
- 8. Remove from heat; garnish with cilantro.
- 9. Serve immediately over preheated cauliflower rice.
Chef's Note
For an extra kick, swirl in a teaspoon of sriracha before serving.
Make-Ahead Tips
Cooked cauliflower rice can be stored in the fridge for up to 3 days; reheat the stir‑fry quickly on the stovetop or microwave.
Substitutions
Replace ground beef with ground turkey or tofu for a leaner version. Swap cauliflower rice for cooked white or brown rice if preferred.