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Beef & Broccoli
with Marinated Enoki Mushrooms & Jasmine Rice
20 MIN
2 Servings
From the Test Kitchen
For a quick spin on this Chinese takeout favorite, bites of tender beef and broccoli come together in a sweet and savory sauce made from soy glaze and our chef-curated black bean-chile sauce. It’s all topped with marinated enoki mushrooms—a delicate, long-stemmed Asian variety also known as golden needle mushrooms.
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NutritionPER SERVING
-
Calories700 Cals (est.)
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fresh
ingredients
Title
-
10 oz Thinly Sliced Beef
- ½ cup Jasmine Rice
- ½ lb Broccoli
- 3½ oz Enoki Mushrooms
-
3 Tbsps Savory Black Bean-Chile Sauce
-
½ cup Asian-Style Sautéed Aromatics
- 1 Tbsp Rice Vinegar
- ¼ cup Cornstarch
- 2 Tbsps Soy Glaze
time-saving
tips & techniques
step-by-step
instructions
1
Cook the rice:
In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
2
Prepare the ingredients & make the sauce:
While the rice cooks, wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Cut off and discard the root end of the mushrooms; gently separate. Place in a medium bowl and top with the vinegar. Drizzle with olive oil and season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. In a bowl, combine the black bean-chile sauce, soy glaze, and 1/2 cup of water.
3
Cook the broccoli:
While the rice continues to cook, in a large pan (nonstick, if you have one), heat 1/3 cup of water to boiling on high. Once boiling, carefully add the broccoli florets in an even layer; season with salt and pepper. Reduce the heat to medium-high. Loosely cover the pan with foil and cook, without stirring, 5 to 6 minutes, or until the broccoli is lightly browned and the water has cooked off. Transfer to a bowl. Wipe out the pan.
4
Cook the beef & serve your dish:
Using your hands, separate the beef; pat dry with paper towels. Place in a medium bowl and season with salt and pepper. Add the cornstarch; stir to coat. In the same pan, heat the sautéed aromatics on medium-high until hot. Once hot enough that a piece of beef sizzles immediately when added, add the coated beef in an even layer (shaking off any excess cornstarch before adding). Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sauce (carefully, as the liquid may splatter) and cooked broccoli. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the beef is just cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked beef and broccoli over the cooked rice. Top with the marinated mushrooms (discarding any liquid). Enjoy!
1
Cook the rice:
In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
2
Prepare the ingredients & make the sauce:
While the rice cooks, wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Cut off and discard the root end of the mushrooms; gently separate. Place in a medium bowl and top with the vinegar. Drizzle with olive oil and season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. In a bowl, combine the black bean-chile sauce, soy glaze, and 1/2 cup of water.
3
Cook the broccoli:
While the rice continues to cook, in a large pan (nonstick, if you have one), heat 1/3 cup of water to boiling on high. Once boiling, carefully add the broccoli florets in an even layer; season with salt and pepper. Reduce the heat to medium-high. Loosely cover the pan with foil and cook, without stirring, 5 to 6 minutes, or until the broccoli is lightly browned and the water has cooked off. Transfer to a bowl. Wipe out the pan.
4
Cook the beef & serve your dish:
Using your hands, separate the beef; pat dry with paper towels. Place in a medium bowl and season with salt and pepper. Add the cornstarch; stir to coat. In the same pan, heat the sautéed aromatics on medium-high until hot. Once hot enough that a piece of beef sizzles immediately when added, add the coated beef in an even layer (shaking off any excess cornstarch before adding). Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sauce (carefully, as the liquid may splatter) and cooked broccoli. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the beef is just cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked beef and broccoli over the cooked rice. Top with the marinated mushrooms (discarding any liquid). Enjoy!
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