Thai Curry Beef with Broccoli And a Honey Sriracha Cream Sauce

Serves 4


1 lb lean hamburger meat
3 C broccoli florets
1 T Thai Green Curry Seasoning (use what you can find. It is the hints of coconut, chili, garlic, and green curry that lends the flavor to these meatballs)
½ t dry ginger
1 egg
¼ C plain bread crumbs
2 T cream
2 fresh garlic cloves grated
1 T chopped fresh cilantro
1 t Salt and ½ t pepper
1 T Sriracha sauce
4 T honey
1 t sweet Thai chili sauce
1/8 t or a dash of sesame oil
¾ C good stock
2 T cream
2 C cooked quinoa
1 T olive oil
Slivered almonds to garnish


  • In a small bowl combine the Sriracha sauce, the honey, the chili sauce and the sesame oil. Whisk to combine and set aside
  • In a large bowl combine the beef(make sure it is almost room temperature, not cold),with all the ingredients down through the salt and pepper, incorporating and mixing all with your hands for best results. Form into small balls, set a side. Heat a large saucepan over medium high heat and add the meatballs, being careful not to crowd them. Sear on one side, about 3 minutes. Turn and lower heat and sear on the other side for about 3 until they’re about medium rare. Remove to a plate and cover. In the pan on medium heat add the stock and stir to deglaze the pan. Then add the broccoli and a little salt and cover so they can steam in the braising liquid for about 3 minutes until the broccoli is al dente and the stock has reduced a bit. Now add the Sriracha honey sauce and the cream and combine by stirring gently. Add the meatballs back in and cover. Reduce heat to low and let simmer for about 3-4 minutes until meatballs are done. Taste sauce and add salt and pepper if needed.Serve over quinoa and garnish with slivered almonds and cilantro.

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