Ingredients

• 12 ounces broccoli florets (1 1/2 inch florets) one medium-sized head of broccoli
• 1 tablespoon safflower oil or olive oil
• 1 pound beef tenderloin trimmed of any fat (about 2 small filet steaks)
• 1/2 teaspoon salt and pepper
• 2 large shallots, thinly sliced
• 3 tablespoons minced fresh ginger (or substitute with 3/4 teaspoon ground ginger)
• 1 1/2 tablespoons Thai red curry paste
• 14 ounces lite coconut milk, stirred thoroughly (one 13.5-oz/430ml can)
• 1 tablespoon firmly packed brown sugar
• 1 tablespoon Asian fish sauce
• steamed Jasmine rice, for serving
• 8 fresh basil leaves, chopped or torn
• 4 lime wedges, for serving