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Beef & Broccoli

with Persimmon Rice

  • Group Created with Sketch.
    Time
    30-40 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 800 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Tonight’s recipe highlights an exciting fall ingredient: persimmon. It’s a fruit that resembles a tomato in appearance, with the crisp texture of a pear and a subtly spiced sweetness. We’re marinating it in mirin (a sweetened rice wine) and vinegar to really make its flavors pop, then stirring it into fragrant jasmine rice to make a delicious base for beef and broccoli, the American Chinese takeout classic.

fresh
ingredients
Beef & Broccoli with Persimmon Rice
Title
  • 10 oz Thinly Sliced Beef
  • ½ cup Jasmine Rice
  • 1 clove Garlic
  • 1 Persimmon
  • ½ lb Broccoli
  • 3 Tbsps Soy Marinade
  • 2 Tbsps Mirin
  • 1 1-Inch Piece Ginger
  • 1 Tbsp Rice Vinegar
  • ¼ cup Cornstarch
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients & marinate the persimmon:
1 Prepare the ingredients & marinate the persimmon:

Wash and dry the fresh produce. Peel and roughly chop the garlic. Cut off and discard the bottom ½ inch of the broccoli stem. Cut the florets and remaining stem into small pieces. Peel and finely chop the ginger. Core and small dice the persimmon; place in a bowl. Stir in the mirin and vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Make the persimmon rice:
2 Make the persimmon rice:

While the persimmon marinates, in a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the rice and 1 cup of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat; fluff the cooked rice with a fork. Stir in the marinated persimmon (including any marinating liquid). Season with salt and pepper to taste.

Cook the broccoli:
3 Cook the broccoli:

While the rice cooks, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the broccoli in a single layer and cook, without stirring, 1 to 2 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 3 to 5 minutes, or until browned and softened. Transfer to a plate; season with salt and pepper to taste.

Coat & cook the beef:
4 Coat & cook the beef:

While the rice continues to cook, using your hands, separate the sliced beef; pat dry with paper towels. Place in a medium bowl and season with salt and pepper. Add the cornstarch; toss to thoroughly coat. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the coated beef in a single layer (shaking off any excess cornstarch before adding). Cook, without stirring, 2 to 3 minutes, or until browned. Add the ginger and cook, stirring occasionally, 1 to 2 minutes, or until fragrant and the beef is just cooked through. Add the yakiniku sauce, cooked broccoli, and 2 tablespoons of water. Cook, stirring occasionally, 1 to 2 minutes, or until coated. Turn off the heat and season with salt and pepper to taste.

Plate your dish:
5 Plate your dish:

Divide the persimmon rice between 2 dishes. Top with the cooked beef and broccoli. Enjoy!

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Prepare the ingredients & marinate the persimmon:
1 Prepare the ingredients & marinate the persimmon:

Wash and dry the fresh produce. Peel and roughly chop the garlic. Cut off and discard the bottom ½ inch of the broccoli stem. Cut the florets and remaining stem into small pieces. Peel and finely chop the ginger. Core and small dice the persimmon; place in a bowl. Stir in the mirin and vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

2 Make the persimmon rice:

While the persimmon marinates, in a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the rice and 1 cup of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat; fluff the cooked rice with a fork. Stir in the marinated persimmon (including any marinating liquid). Season with salt and pepper to taste.

Make the persimmon rice:
Cook the broccoli:
3 Cook the broccoli:

While the rice cooks, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the broccoli in a single layer and cook, without stirring, 1 to 2 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 3 to 5 minutes, or until browned and softened. Transfer to a plate; season with salt and pepper to taste.

4 Coat & cook the beef:

While the rice continues to cook, using your hands, separate the sliced beef; pat dry with paper towels. Place in a medium bowl and season with salt and pepper. Add the cornstarch; toss to thoroughly coat. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the coated beef in a single layer (shaking off any excess cornstarch before adding). Cook, without stirring, 2 to 3 minutes, or until browned. Add the ginger and cook, stirring occasionally, 1 to 2 minutes, or until fragrant and the beef is just cooked through. Add the yakiniku sauce, cooked broccoli, and 2 tablespoons of water. Cook, stirring occasionally, 1 to 2 minutes, or until coated. Turn off the heat and season with salt and pepper to taste.

Coat & cook the beef:
Plate your dish:
5 Plate your dish:

Divide the persimmon rice between 2 dishes. Top with the cooked beef and broccoli. Enjoy!