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Green Curry Broccolini & Mongolian Beef

This dish is pretty involved I have to admit but so so good! I'll typically cook this on a weeknight I feel like shutting down early and spending a little more time at the stove. You can use jasmine rice for it to be a bit more hearty but typically I like to keep it light during the week and substitute with some cauliflower rice.

Green Curry


  • 2 Tablespoons of olive oil

  • 1 chopped yellow onion

  • 4 garlic cloves grated (grate your garlic! It opens a world of flavor let me tell ya)

  • 3 tbsp sesame seeds

  • 3 tbsp roasted peanuts

  • 3 tbsp Thai Green Curry Paste

  • 1 can coconut milk full fat

  • 1 tbsp fish sauce

  • 1 tbsp low sodium soy sauce

  • 1 tbsp fresh ginger grated

  • 2 teaspoons of honey

  • 2 heads of baby broccolini

  • Zest of 1 lime and it's juices


  • Cauliflower or Jasmine Rice

  • Chopped Cilantro

  • Thai Basil

  • Sliced Jalapeno

  • Sliced Green Onion


  • Heat the oil in a large skiller over high heat. Add onion and cook until soft - 5 min

  • Add in ginger, garlic, sesame seeds, peanuts, and cook until the seeds are roasted - 4-5 min

  • Stir in the curry paste and cook 2 more minutes until the flavors have mingled and it's smelling good!

  • Reduce heat to medium and stir in 1/3 cup of water, the coconut milk, soy sauce, fish sauce, and honey. Add in the broccolini. Bring to a simmer and cook until sauce thickens and broccolini is tender about 8-10 minutes. Remove from the heat and add in the lime juice then zest.

  • Spoon over cauliflower rice. Serve topped with cilantro, thai basil, jalapeno slices, and green onion!

Mongolian Beef


  • 4-6 ounces of strip loin steaks thinly sliced against the grain

  • 3 tbsp arrowroot powder

  • 4 tbsp olive oil

  • 4 garlic cloves finely chopped

  • 1 piece of fresh ginger minced or grated

  • 1 tbsp crushed red pepper flakes

  • 1/2 cup low sodium soy sauce

  • 3 tbsp honey

  • 2 green onions thinly sliced, plus more for serving

  • Sesame seeds for serving


  • In a medium bowl toss the sliced steak with the arrowroot powder.

  • Heat 2 tbsp of olive oil in a large cast iron skillet over high heat. When the oil is hot, add in the steak and cook until browned, 2 minutes per side. Transfer to a plate.

  • In the same skillet change the heat to medium then add the remaining olive oil with the ginger, garlic, and pepper flakes. Cook until fragrant, about 1 minute.

  • Add in the steak and toss to coat. Stir in green onions.

  • To serve spoon the beef on the side of the green curry broccolini over the cauliflower rice. Sprinkle with sesame seeds and more green onion, enjoy!


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